Virat Indian Recipes

Virat Indian Recipes

Navratan Khorma (Mixed Vegetables and Cottage Cheese in Curd)

  • Serves: 10
  • Pressure Cooking Time 1 minute
  • Source: www.viratcooker.com
    Manufacturer Exporter of Pressure Cookers

Ingredients

milk
5.25 cups
lemon juice
2 tbsp
ginger
15 g
garlic
12 flakes
coriander leaves chopped
1 cup
green chillies
6
water
3/4 cup
ghee
1/2 cup
cauliflower cut into small flowerettes
300 g
peas shelled or frozen
2 cups
potatoes peeled and cut into 1 cm pieces
2 medium (0.25 kg)
carrots peeled and cut into thin strips 4 cm long
3 medium ( 0.25 kg)
french beans cut into thin strips 3 cm long
0.25 kg
salt
3.5 tsp
turmeric powder
1 tsp
cumin powder
2 tsp
red chilli powder
1 tsp
garam masala powder
1 tsp
tomatoes pureed
2 large (300 g)
curd beaten
1.5 cups
canned pineapple cut into 1 cm pieces
2 slices (100 g)
cashew nuts broken into pieces
2 tbsp
almonds blanched and sliced
12
saffron dissolved in 1 tbsp hot milk or hot water
a pinch

Method

Put tomatoes, onions, carrots and water in cooker. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Mix the soup smooth in a blender or mash it through a sieve. Return soup to cooker. Place cooker on high heat and bring to boil. Add lemon juice, 1 tsp/5 ml sugar, 1 tsp/5 ml salt and pepper. Stir. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Add, according to taste, remaining sugar (2 tsp/10ml) and remaining salt Make paneer using 5 cups milk and lemon juice. Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water (1/4 cup) from time to time. Group paneer into 2 batches. Heat ghee in cooker for about 3 minutes. Fry each batch till golden brown and remove. To the remaining ghee in cooker, add ground paste. Stir fry till golden brown, sprinkling a little milk (remaining 1/4 cup) from time to time. Add all vegetables, salt, turmeric, cumin, red chilli and garam masala powders. Stir fry for about 2 minutes. Add tomato puree, curd and remaining water (1/2 cup). Mix. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure. Open cooker. Place cooker on medium heat. Add paneer, pineapple, cashew nuts and almonds. Simmer for about 3 minutes, stirring occasionally. Add saffron. Stir. Serve hot.


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