Ingredients:
For the Koftas (Dumplings):
– 1 cup grated paneer (Indian cottage cheese)
– 1/2 cup boiled and mashed mixed vegetables (carrots, peas, beans, corn)
– 2 tablespoons besan (gram flour)
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– Salt to taste
– Oil for deep frying
For the Gravy:
– 2 tablespoons oil
– 1/2 cup finely chopped onions
– 1 tablespoon ginger-garlic paste
– 1/2 cup tomato puree
– 1/4 cup yogurt
– 1/4 cup fresh cream
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 1/2 cup mixed dry fruits (cashews, almonds, and raisins)
– 1/2 cup boiled and diced mixed vegetables (carrots, beans, and peas)
– 1/2 cup paneer cubes
– 1/4 cup green bell pepper, diced
– 1/4 cup red bell pepper, diced
– 1/4 cup yellow bell pepper, diced
– 1/4 cup boiled and diced potatoes
– 1 tablespoon ghee (clarified butter)
For Garnish:
– Fresh coriander leaves, chopped
– Saffron strands (optional)
Instructions:
For the Koftas (Dumplings):
1. In a mixing bowl, combine grated paneer, mashed mixed vegetables, besan, red chili powder, garam masala, and salt.
2. Form the mixture into small, round koftas (dumplings).
3. Heat oil in a deep frying pan over medium heat. Fry the koftas until they turn golden brown. Remove and drain excess oil by placing them on a paper towel. Set aside.
For the Gravy:
4. In a large saucepan, heat 2 tablespoons of oil. Add the finely chopped onions and sauté until they turn translucent.
5. Stir in ginger-garlic paste and cook for a few minutes until the raw aroma disappears.
6. Add the tomato puree and cook until the oil separates from the mixture.
7. Mix in the red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few minutes until the spices are well incorporated.
8. Beat the yogurt and add it to the gravy. Cook for a few more minutes while stirring continuously.
9. Pour in the fresh cream and mix well. Let the gravy simmer for a few minutes.
10. In a separate pan, heat ghee. Add the mixed dry fruits and sauté until they turn lightly golden.
11. Add the diced vegetables, paneer cubes, and bell peppers to the gravy. Stir well and cook for a few more minutes.
12. Gently place the koftas into the gravy, ensuring they are fully coated.
13. Add the sautéed dry fruits and boiled potatoes to the gravy and simmer for another 5 minutes on low heat to let the flavors meld.
Garnish:
14. Garnish with chopped fresh coriander leaves and saffron strands (if using).
Serve your Dhaba Style Navratan Korma hot with naan, roti, or steamed basmati rice. Enjoy the rich and indulgent flavors of this classic Indian dish, perfect for special occasions and gatherings!