Dry Navratan Korma Recipe

Step 1: To begin making Dry Navratan Korma Recipe, prepare and keep all the ingredients on the kitchen counter first

Step 2: Heat a little oil in a shallow frying pan and shallow fry the paneer chunks on all sides till crisp and keep aside on a kitchen towel to drain any excess oil

Step 3: Add more oil if required, add whole spices mentioned, and as soon as they crackle, add onions and saute till they soften and are translucent

Step 4: Now add chopped ginger garlic and green chilies and fry till raw smell goes and turns brownish in color

Step 5: Now add tomato puree and saute till the raw smell disappears

Step 6: Add all the chopped vegetables and peas excluding paneer, nuts, and fruits

Step 7: Mix well and add coriander powder, red chili powder and kitchen king masala or garam masala and fry till cooked well

Step 8: Add a little oil if you feel that the curry is too dry

Step 9: Now add cashew paste and fresh cream

Step 10: Mix well till everything incorporates well with each other

Step 11: You may see the curry getting thicker, so add little water, around 1/2 cup and stir and allow the vegetables to cook on low flame

Step 12: Keep the lid closed

Step 13: This may take around 7-8 minutes

Step 14: Once you see the vegetables softening, add raisins and split cashew nuts and mix well

Step 15: Cook for another few minutes until cashews and raisins are incorporated with flavours

Step 16: Let all the vegetables be cooked to el dente, and not soggy

Step 17: Now add the pineapple chunks and half of the pomegranate, mix and turn off the gas flames

Step 18: Add fried paneer pieces on the top and garnish with freshly chopped coriander, some split cashews, and pomegranate pearls

Step 19: Serve Dry Navratan Korma along with Dal Banjara Recipe and Phulkas for an everyday meal

Step 20: Goes well with Kashmiri Pulao or Butter Naan, accompanied with some fresh green salad and Cucumber and Green Chilli Raita