Uttar Pradesh Navratan Korma - Cooking With Sapana

Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Northern India, Awadhi and Mughlai are the two chief genre of Uttar Pradeshi cuisine, and the cooking patterns of the state are similar to those of the rest of Northern India. The cuisine consists of both vegetarian and non-vegetarian dishes. Uttar Pradesh has been greatly influenced by Mughal cooking techniques. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes. The Chaat, samosa and pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh.As Uttar Pradesh has roots of Mughlai cuisine , my preparation is Mughlai Navratan korma and the recipe is adapted from here.This is a wonderful and authentic royal dish which can be served to guests , in marriage and festivals. So let’s start the recipe .yum

Ingredients:

1 1/2 cup mixed Vegetables ,cubed
I used potatoes, carrots, green beans, cauliflower florets ,capsicum and green peas.
1/2 cup Paneer /cottage cheese ,cubed
1/2 cup Dry fruits (A mix of raisins, almonds ,cashew nuts and walnuts)
1 cup Tomato paste (purée of 2 tomatoes and 3-4 green chillies)
1 tablespoon Ground garam masala
1/4 cup Mawa or milk solids
1/2 cup Milk
2 tablespoon cashew nuts
1 tablespoon fresh Cream
1 tablespoon Ginger paste
1 cup onion garlic paste
1 tablespoon Butter
Salt to taste
2 teaspoon red Chilli powder
2 teaspoon coriander powder
Few coriander leaves , chopped

Method:
Make a paste of cashew nuts and fresh cream and set aside.
Warm the butter in a pan, and add the freshly ground garam masala mix. Saute for few seconds and add the paneer in it. Roast it till a little brown and then drain out. Keep aside.
Add the onion garlic paste and ginger paste in the butter and cook till brown in color.Now add salt , red Chilli and coriander powder in it.
To this add tomato chilli paste and cook for few minutes.Now add the cahsew paste in it and mix well .Add the vegetables and cook covered on low heat till veggies are tender.

Now add milk and milk solids , mix and cook for another 5-7 minutes.
Finally add dry fruits and saute for few more minutes on low heat.
Add the milk and try to keep the temperature below curdling.
Simmer on low heat for another couple of minutes or till the vegetables become tender or cooked through.
Add chopped coriander leaves and the fried cubes of paneer, mix them well .