Navratan Korma|Indian Recipe| Lockdown Recipe Cookbook

Ingredients- Navratan Korma

1. Vegetable oil-Three tablespoons 
2. Mixed Nuts -1/3 cup
3. Grated Medium Onion-One 
4. Garlic Paste- Half Tsp 
5. Ginger Paste- Half Tsp
6. Tomato Sauce-One
7. Cayenne pepper-One
8. Ground Turmeric-Half Tsp
9. Ground Coriander- 2 Tsp
10. Garam Masala-One Tsp
11. Water-One Cup
12. Raisins-1/4 Cup
13. Chopped carrots-Half Cup
14. Chopped green bell pepper-Half Cup
15. Chopped fresh green beans-Half Cup
16. Green peas-Half Cup 
17. Cubed Paneer-Four Ounces
18. Milk-1/4 Cup 
19. Heavy cream-1/4 Cup
20. Salt-As per your requirement 

How to prepare Navratan Korma

1. Heat one tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. 
2. Mix in garlic paste and ginger paste, and cook 1 minute. 
3. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. 
4. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. 
5. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
6. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. 
7. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
8. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

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