Navratan Qorma
Navratan Qorma
Ingredients
For the Vegetables
- 1/3 cup carrots, diced
- 1/3 cup green peas
- 1/3 cup sweet corn
- 1/3 cup cauliflower florets
- 1/3 cup French beans, chopped
- 1/2 cup canned fruits, chopped
- 1/2 cup cashews and raisins
- 1/2 cup foxnuts, (makhana)
- 100 g paneer, cubed
For the Gravy
- 3-4 onions, medium, sliced
- 8-10 garlic cloves
- 1 inch ginger
- 2 green chillies
- 7-8 coriander stems
- 15-20 cashews
- 3-4 tablespoons melon seeds, (magaz)
- as needed water
Other Ingredients
- as needed ghee, for cooking
- to taste salt
- to taste sugar
- 1 teaspoon white pepper powder
- to taste garam masala powder
- 1 teaspoon kasoori methi, crushed
- 150 ml fresh cream
- 50 gm paneer
- 1-2 tablespoons butter
Instructions
- 1
Boil the 1/3 cup diced carrots, 1/3 cup green peas, 1/3 cup sweet corn, 1/3 cup cauliflower florets, and 1/3 cup chopped French beans until they are just tender. Drain the vegetables and set them aside.
⏱️ 10 min
- 2
In a pan, combine the 3-4 sliced medium onions, 8-10 garlic cloves, 1-inch ginger, 2 green chillies, 7-8 coriander stems, 15-20 cashews, 3-4 tablespoons melon seeds, and enough water to cover the ingredients. Cover the pan and cook on a low flame until all the ingredients become soft and mushy.
⏱️ 15 min
- 3
Allow the cooked mixture to cool completely. Once cooled, transfer it to a blender. Add 50 gm paneer to the blender and blend the mixture until it forms a smooth paste. To achieve a silky texture, strain the prepared gravy through a fine sieve.
⏱️ 20 min
- 4
Heat some ghee in a heavy-bottomed pan. Add the 1/2 cup foxnuts, 1/2 cup cashews, and 1/2 cup raisins to the pan and lightly fry them until they turn golden. Remove the fried nuts and raisins from the pan and set them aside.
⏱️ 5 min
- 5
Using the same pan, add the strained gravy. Cook the gravy on a medium flame for 5–8 minutes, stirring occasionally to prevent sticking.
⏱️ 8 min
- 6
Season the gravy by adding salt to taste, sugar to taste, 1 teaspoon white pepper powder, garam masala powder to taste, and 1 teaspoon of crushed kasoori methi. Mix all the spices and seasonings thoroughly into the gravy.
⏱️ 2 min
- 7
Add the previously boiled vegetables, the 100 g cubed paneer, the fried nuts and foxnuts, and the 1/2 cup chopped canned fruits to the gravy. Stir gently to combine all the ingredients.
⏱️ 3 min
- 8
Pour in the 150 ml fresh cream and add 1-2 tablespoons butter to the qorma. Continue to cook for another 2–3 minutes on a low flame until the qorma becomes rich and creamy in consistency.
⏱️ 3 min
- 9
Serve the Navratan Qorma hot, accompanied by warqi paratha or butter naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Navratan Qorma
For the Vegetables
- 1/3 cup carrots, diced
- 1/3 cup green peas
- 1/3 cup sweet corn
- 1/3 cup cauliflower florets
- 1/3 cup French beans, chopped
- 1/2 cup canned fruits, chopped
- 1/2 cup cashews and raisins
- 1/2 cup foxnuts, (makhana)
- 100 g paneer, cubed
For the Gravy
- 3-4 onions, medium, sliced
- 8-10 garlic cloves
- 1 inch ginger
- 2 green chillies
- 7-8 coriander stems
- 15-20 cashews
- 3-4 tablespoons melon seeds, (magaz)
- as needed water
Other Ingredients
- as needed ghee, for cooking
- to taste salt
- to taste sugar
- 1 teaspoon white pepper powder
- to taste garam masala powder
- 1 teaspoon kasoori methi, crushed
- 150 ml fresh cream
- 50 gm paneer
- 1-2 tablespoons butter
Instructions
- 1
Boil the 1/3 cup diced carrots, 1/3 cup green peas, 1/3 cup sweet corn, 1/3 cup cauliflower florets, and 1/3 cup chopped French beans until they are just tender. Drain the vegetables and set them aside.
⏱️ 10 min - 2
In a pan, combine the 3-4 sliced medium onions, 8-10 garlic cloves, 1-inch ginger, 2 green chillies, 7-8 coriander stems, 15-20 cashews, 3-4 tablespoons melon seeds, and enough water to cover the ingredients. Cover the pan and cook on a low flame until all the ingredients become soft and mushy.
⏱️ 15 min - 3
Allow the cooked mixture to cool completely. Once cooled, transfer it to a blender. Add 50 gm paneer to the blender and blend the mixture until it forms a smooth paste. To achieve a silky texture, strain the prepared gravy through a fine sieve.
⏱️ 20 min - 4
Heat some ghee in a heavy-bottomed pan. Add the 1/2 cup foxnuts, 1/2 cup cashews, and 1/2 cup raisins to the pan and lightly fry them until they turn golden. Remove the fried nuts and raisins from the pan and set them aside.
⏱️ 5 min - 5
Using the same pan, add the strained gravy. Cook the gravy on a medium flame for 5–8 minutes, stirring occasionally to prevent sticking.
⏱️ 8 min - 6
Season the gravy by adding salt to taste, sugar to taste, 1 teaspoon white pepper powder, garam masala powder to taste, and 1 teaspoon of crushed kasoori methi. Mix all the spices and seasonings thoroughly into the gravy.
⏱️ 2 min - 7
Add the previously boiled vegetables, the 100 g cubed paneer, the fried nuts and foxnuts, and the 1/2 cup chopped canned fruits to the gravy. Stir gently to combine all the ingredients.
⏱️ 3 min - 8
Pour in the 150 ml fresh cream and add 1-2 tablespoons butter to the qorma. Continue to cook for another 2–3 minutes on a low flame until the qorma becomes rich and creamy in consistency.
⏱️ 3 min - 9
Serve the Navratan Qorma hot, accompanied by warqi paratha or butter naan.
⏱️ 1 min