Shahi Navratna Korma

                        Shahi Navratna Korma  
             
                                     

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!

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 to 5 servings

Ingredients

2 chopped carrots
1 cup chopped french beans
1/2 cup chopped potatoes
1 cup chopped cauliflower
2 tbsp poppy seeds (khus-khus)
5 tbsp cashewnuts (kaju)
4 to 5 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
2 tbsp fresh cream
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp sugar
1 tsp saffron (kesar) strands
1/2 tsp chopped green chillies
2 tbsp ghee
salt to taste
water as required

Method 

To be ground into a paste

1. In a bowl take the khuskhus add 2 tbsp of water and let it remain soaked for 5 minutes.
2. 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

1. Mix the saffron with about 3 tbsp of lukeworm water and keep aside.

How to proceed

1. Now in a pan or a cooker, boil all the vegetables until they are cooked and strain them with cold water.
2. In a kadhai heat the ghee, add the kashmiri red chillies, now add the prepared kaju paste and mix well.
3. Add the boiled vegetables and mix. Now add turmeric powder, corriander powder salt and sugar and mix well.
4. Now add the malai and mix.
5. Now add the saffron water into it and let it cook.
6. Add a little water to get a good medium consistency. Let it cook with a lid on for 5 minutes.
7. Serve hot with parathas or jeera rice.