NAVRATAN KORMA Recipe | Restaurant Style White Gravy | होटल जैसा नवरतन कोरमा | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the onion, ginger, garlic, green chillies, cashews, magaz, bay leaves, cinnamon, black cardamom, green cardamom, a large pinch of salt, coriander stems and enough hot water into a deep pot. Cover and cook on medium flame for 15 minutes.
2. Peel and dice the carrot into small even pieces. Cut the cauliflower into small florets. Trim and dice the French beans to the same size. Keep the sweet corn, green peas, halved cashews, raisins, makhana, fruit cocktail and diced paneer ready.
3. Boil a pot of water with a pinch of salt. Add the carrot, cauliflower, beans, sweet corn and green peas, boil 3 to 4 minutes, then drain and set aside.
4. Switch off the flame and let the gravy cool completely. Discard the bay leaves, black cardamom and cinnamon. Blend everything else into a completely smooth puree.
5. Heat the oil in a kadhai. Add the halved cashews, raisins and makhana and fry on low until lightly golden. Transfer to a bowl.
6. Strain the blended gravy into the same kadhai. Stir, add hot water to adjust the consistency, and simmer 3 to 4 minutes until silky and smooth.
7. Add the boiled vegetables, fried cashews, raisins and makhana, fruit cocktail and paneer. Add the fresh cream, butter, white pepper, kasuri methi, and garam masala.
8. Mix gently and taste. Adjust salt and add a little sugar if needed. Cook 3 to 4 minutes until combined. Serve with bread of your choice.

Summarized from Your Food Lab's video. Watch it for the details.

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