Servings: 5

Weight Watcher Smart Points: 11

Preparation Time: 40 Minutes

Cooking Time: 30 Minutes

Ready In: 70 Minutes

Ingredients

  • 6 to 7 almonds, blanched and peeled
  • 10 to 12 almonds/badam
  • 1 bay leaf/tej patta
  • 1 black cardamom/badi elachi
  • 2 to 3 green cardamom/choti elachi
  • 2 medium carrots, peeled and chopped, 70 grams or about ½ cup chopped carrots
  • 10 to 12 cashews/kaju
  • 1 cup chopped cauliflower/gobi florets (optional)
  • 1 tsp red chili powder/lal mirch powder
  • 2-3 green chilies/hari mirch, chopped
  • 1/3 cup fresh low fat cream or 3 to 4 tbsp whipping cream
  • 1 inch stick of cinnamon/dal chini
  • ¼ to ½ garam masala powder
  • 1 tbsp ghee
  • 2 tbsp ghee
  • 2 tsp ginger julienne
  • ½ tbsp ginger garlic paste or 5 to 6 garlic and ¾ inch ginger, crushed to a a paste in mortar-pestle
  • ¼ cup chopped green beans or 40 to 50 grams beans or 10 to 12 beans
  • 3 cloves/lavang
  • 2 single strands of mace/javitri
  • 1 tbsp mint leaves
  • 2 medium sized onions, sliced or ½ cup thinly sliced onions
  • ½ cup shelled peas or frozen peas
  • ½ cup chopped pineapple or 2 to 3 pineapple slices, chopped
  • 1 tbsp poppy seeds/khus khus
  • 1 large potato or 2 medium potato, or ¾ cup chopped potatoes or 150 grams potatoes
  • 1 tbsp raisins
  • a pinch of saffron strands/kesar
  • salt as required
  • ½ tbsp melon seeds
  • 1 tbsp melon seeds/magaz
  • ½ tsp turmeric powder/haldi
  • 10 walnut halves
  • ¼ cup water for grinding to a paste or add as required
  • ½ cup fresh curd/dahi/yogurt, 100 grams
  • 1 cup water or add as required
  • ½ cup milk

Instructions

  1. soak all the dry fruits and seeds in hot water for 30 to 40 minutes.remove the peels from the almonds and add the peeled almonds in a grinder jar.then drain the remaining nuts-seeds mixture and also add them to the grinder jar.add cup water and grind to a smooth fine paste
  2. add more water if required while making the paste
  3. keep this paste aside.heat ghee in a handi or a deep pan
  4. add all the whole garam masala mentioned above and fry till they crackle and become aromatic.add the sliced onions and saute them till they turn goldennow add the ginger-garlic paste and chopped green chilies
  5. saute till the raw aroma of ginger-garlic goes away.now add the nuts-seeds paste and curd
  6. stir well.then add turmeric and red chili powder
  7. stir again.stir and saute for 3 to 4 minutes on a low flame
  8. do stir often so that the mixture does not get stuck to the bottom of the pan.then add the mixed veggies
  9. stir.next add 1 cup water
  10. season with salt
  11. mix very well.cover and simmer the veggies till they are cooked.once the veggies are cooked, add the cream and stir it with the rest of the korma, switch off the flame.sprinkle garam masala powder
  12. cover and keep aside.heat 1 tbsp ghee in a small frying pan
  13. add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste).saute almonds till they turn a pale golden.take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves
  14. saute till the cashews turn a light golden.now add 1 tbsp raisins & tbsp melon seeds
  15. saute for some seconds.then add cup chopped pineapple cubes
  16. saute for a minute.next add 1 tbsp mint leaves, a pinch of saffron strands/kesar and 2 tsp ginger julienne.saute for half a minute.while serving garnish the korma with the sauteed garnishing ingredients
  17. serve navratan korma with tandoori roti, naan, chapatis or parathas
  18. it also goes well with jeera rice.

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