Navratan Qorma

Steps9

1. 1

   Step 1. Boil the vegetables

   Boil the carrots, green peas, sweet corn, cauliflower and French beans until just tender. Drain and set aside.

2. 2

   Step 2. Cook the gravy base

   In a pan, combine the onions, garlic, ginger, green chillies, coriander stems, cashews, melon seeds and enough water. Cover and cook on a low flame until everything turns soft and mushy.

   Chili pepperCilantro
3. 3

   Step 3. Blend the gravy

   Allow the mixture to cool completely. Transfer it to a blender, add the paneer and blend into a smooth paste. Strain the gravy through a fine sieve for a silky texture.

4. 4

   Step 4. Fry the nuts

   Heat some ghee in a heavy-bottomed pan. Lightly fry the foxnuts, cashews and raisins until golden. Remove and set aside.

   Cashew
5. 5

   Step 5. Cook the strained gravy

   6m 30s

   In the same pan, add the strained gravy and cook on a medium flame for 5–8 minutes, stirring occasionally.

6. 6

   Step 6. Season the gravy

   Add salt, sugar, white pepper powder, garam masala powder and crushed kasoori methi. Mix well.

   Fenugreek leaves
7. 7

   Step 7. Add vegetables and paneer

   Add the boiled vegetables, paneer, fried nuts and foxnuts, and canned fruits. Stir gently to combine.

   CarrotPeaCornCauliflowerGreen beanCashews and raisins
8. 8

   Step 8. Finish with cream

   2m 30s

   Pour in the fresh cream and add the butter. Cook for another 2–3 minutes on a low flame until the qorma is rich and creamy.

9. 9

   Step 9. Serve hot

   Serve hot with warqi paratha or butter naan.