Shahi Navratna Korma
by Foodie 1994
Added to 9 cookbooks
This recipe has been viewed 20564 times
A mouthwatering, rich, creamy indian vegetable. . Straight from the royal palaces of jaipur. A hit in parties and full of vegetables. . . Taste, looks and nutrition. . All in one!
To be ground into a paste- In a bowl take the khuskhus add 2 tbsp of water and let it remain soaked for 5 minutes.
- Now in a mixer blender add the khuskhus, cashewnuts, bay leaves, green chillies and a little water and blend them into a fine thick paste.
For the saffron- Mix the saffron with about 3 tbsp of lukeworm water and keep aside.
How to proceed- Now in a pan or a cooker, boil all the vegetables until they are cooked and strain them with cold water.
- In a kadhai heat the ghee, add the kashmiri red chillies, now add the prepared kaju paste and mix well.
- Add the boiled vegetables and mix. Now add turmeric powder, corriander powder salt and sugar and mix well.
- Now add the malai and mix.
- Now add the saffron water into it and let it cook.
- Add a little water to get a good medium consistency. Let it cook with a lid on for 5 minutes.
- Serve hot with parathas or jeera rice.
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This recipe was contributed by Foodie 1994 on 26 Aug 2013
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