- 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, green beans, cauliflower, peppers, cabbage, bottle gourd, cluster beans)
- 150gms - Grated paneer
- 3 - Tomatoes
- 2 - grated onion
- 1 1 / 2 tsp-Ginger paste
- 1 1 / 2 tsp - Garlic paste
- Salt to taste
- 1 tsp - Turmeric powder
- 1 1 / 2 tsp - Red chili powder
- 1 tsp - Coriander powder
- 2 tsp - garam masala powder
- 2 tbsp - Cream
- 6 tbsp - Vegetable oil
- 1 tbsp - Ghee
- 1 cup - Milk / water
- 1 / 4 cup - dried fruits (cashew nuts, raisins)
- Coriander for garnish
How to make navrattan chorus:
- Bake the tomatoes until tender. Let them cool. Pull the tomato skin to make puree. Readymade tomato puree can also be used.
- Take 1 tbsp ghee and increased dry fruits for about 1 minute on medium heat.
- Heat oil in a saucepan. Fry the onions and ginger-garlic paste until golden brown.
- Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and cook for 2-3 minutes.
- Next add tomato puree and dried fruit. Stir well and cook the mixture for 4 minutes. Make sure the mixture does not stick to the bottom of the pan.
- Add milk (use water alternatively). Bring to a boil. Reduce heat and simmer until sauce thickens.
- Add paneer to the sauce and stir well.
- Finally, add all the vegetables to the above gravy and cook for 5-7 minutes.
- Serve hot navratan chorus. Put cream and chopped coriander leaves on navaratna chorus decorating.
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