Ingredients: cabbage - cut into small pieces, 2 carrots - finely chopped, 5 green beans - chopped, 1/2 cup green chili, 1 capsicum (green) - chopped, 2 potatoes - sliced, 2 onions - chopped, 1 Inch ginger - chopped, 4 cloves garlic - chopped, 2 green chillies - chopped, 2 tomatoes - puree, 1-1 / 5 tablespoon coriander powder, 1/2 tablespoon garam masala powder, 1 teaspoon red chili powder , Salt - as per taste, oil - as per use, 2 bay leaves, 1 cinnamon, 2 cardamom, 1 teaspoon celery, 100 gms cottage cheese - small pieces, 1 cup butter, 1/2 cup cashew nuts - make paste, 1/2 Cups Pineapple - cut into small pieces, 1/2 cup pomegranate, 2 tablespoons raisins, cashews - some, green coriander - to garnish, Coriander (Dhania) Leaves - few for garnishing, Vegetarian diet
Instructions: To make Navratan Korma (dry), first of all prepare the ingredients. Now heat oil in a pan and add pieces of paneer to it. Fry it well and drain it to soak more oil on a tissue. Add some more oil and add all the spices. After 10 seconds, add onion and cook till it becomes soft. After the onion is soft, add ginger garlic paste and green chillies. Cook it for 2 to 3 minutes. Now add tomato puree and cook for 3 to 5 minutes. Now add chopped vegetables to it. Mix well and then add coriander powder, red chili powder, garam masala and let it cook for 5 minutes. Add cashew paste and butter after 5 minutes and mix them all. After this, add 1/2 cup water and cover the pan. Allow it to cook for 7 to 8 minutes. When the vegetables become soft, add raisins and cashews to it. After 1 minute add pineapple and pomegranate to it. Turn off the gas, add pieces of panner and garnish the green. Serve Navratan Korma (dry) with Phulka, Panchamel Dal and Bundi Raita for dinner.