• • Prep Time
  • 15 Minutes
• • Cook Time
  • 25 Minutes
• • Serving
  • 4
  • 4

Instructions

1. Roast cumin seeds, coriander seeds, fennel seeds, pepper corns, cinnamon, cardamom, cloves and grind it in a motor and pestle (you can also use a blender for this).
2. Heat oil in a pan and fry vegetables separately and keep aside.
3. Lightly fry the pineapple also and keep.
4. Heat one table spoon of oil in a separate pan, and add chopped onion, garlic- ginger, tomatoes and cashew nuts and cook it well.
5. Remove it from flame and let it cool for sometimes.
6. Once completely cooled grind them to a smooth paste.
7. Heat another pan and add butter in it.
8. Now add vegetables and cottage cheese and cook it for 5 minutes.
9. Add ground spice paste, chili powder and grind dry spices (which we have prepared in first step) and cook this well.
10. Now add fried pineapple, salt and condensed milk and cook it for 5 minutes. Put the flame off.
11. Add cream and garnish it with dry fruits, tuti fruity and coriander leaves.
12. Serve “Navratan korma” with Nan.

Tip:

• 1. Condensed milk can be replaced with khoya.

• Recipe Type : Curries, Green Vegetables, Vegetarian