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| Love The Colour of the Ingredients. |
Sometimes I have a story to tell, and sometimes not. The chill in the air is there, and we are thoroughly enjoying Calcutta’s charming winter – which brings the colonial connection back to life.I am feeling too tired to write today, but I am sure to come up with the winter stories in some of the future posts.Here is Paneer Navratan Korma, a nutty paneer dish which can be enjoyed best with Pulao.
Serves: 5
Preparation Time: 20-25 mins
Cooking Time: 30-35 mins.
Ingredients:
- Paneer: 200 gms
- Beans: 100 gms.Cut into small pieces.
- Carrot: 1.Chopped into small pieces.
- Green Peas: 200 gms.
- Cauliflower: Around 20 florets.
- Onion: 1 medium and 1 small(75-80 gms).Sliced longitudinally.
- Garlic:3-4 cloves.Crushed
- Ginger: A half inch piece.Crushed.
- Cream: 50gms. Whisked.
- Salt: To taste.
Vegetable Oil:
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| Paneer Navratan Korma |
- 2 tbsp for frying the paneer.
- 2 tbsp for frying the onion.
- 2 tbsp for the curry.
Nuts:
- Cashew Nuts: 25 gms
- Raisins: 20 gms
- Almonds: 25 gms.
Powdered Spices:
- Coriander powder: 1.5 tsp
Whole Spices:
- Green Cardamon: 3-4
- Cinnamon Stick:One 1 inch piece.
- Black Pepper-6-8.Crushed.
- White Pepper:6-8.Crushed
- Cloves:3-4.Crushed.
- Shahi Jeera: 1 tsp.
Preparation:
- Paneer: Lightly fry the paneer slices in 2 tbsp of vegetable oil.Set aside the paneer over a tissue paper to absorb the extra oil.
- Almonds: Blanch the almonds and peel the cover. Slice them into halves. longitudinally.
- Vegetables(Carrot/Beans/Cauliflower/Green Peas): Lightly boil the vegetables for 2-3 mins by sprinkling some salt.Once boiled, keep the vegetables aside.
- Onion: Fry the onion slices in 2 tbsp of vegetable oil till they turn brown. Then make a paste of the fried brown onion slices.
Cooking:
- Heat 2 tbsp of vegetable oil in a kadai/wok.
- Once the oil gets hot, sprinkle the whole spices in the hot oil.
- Wait till the aroma of the garam masalas evolve.After which add – ginger and garlic pastes.
- Then add the fried onion paste.Sprinkle the coriander powder and mix well.
- Then add the steamed/boiled vegetables, fried paneer and the nuts.
- Stir the mixture gently for 5-6 mins.
- Add some amount of water, depending upon the gravy required.
- Cook covered for 6-8 mins.
- Add some melted ghee for enhanced aroma at the end.
Serve with Pulao.
