Italian Tomato Sauce

Navrattan Korma

Cooking Time : 20 minutes micro cooking.

Ingredients

Almond paste
-
½ cup
Cream
-
½ cup
Or Mawa/Khoya, crumbled
-
50 gm
Red chilli paste
-
2 tsp
Ginger-Garlic paste
-
1 tbsp
Cumin
-
1 tsp
Brown onion paste
-
½ cup
Tomato purée
-
¼ cup
Butter
-
2 tbsp
White pepper powder
-
1 tsp
Garam masala
-
1 tsp
Salt
-
to taste
Paneer cubes
-
¼ cup
ICarrot cubes
-
¼ cup
Almonds
-
15
Pineapple pieces
-
¼ cup
Green Peas
-
¼ cup
Raisins/fresh grapes
-
¼ cup
Cashew nuts
-
15
Cherries
-
¼ cup

Preparation & Cooking

  1. Soak raisins in ½ cup water.
  2. Smear almonds and cashew nuts with 1 tsp oil and place them in a small paper bag; roast them on micro high for 1½ minutes, shaking once.
  3. Heat butter in a microwave-safe bowl for 1 minute; add onion paste, tomato purée and chilli paste; mix well; cover and cook for 2 minutes on high.
  4. Add almond/cashew paste, pepper powder, garam masala and salt; cover and cook for 2 minutes on high.
  5. Pour 2½ cups water and cream in the same bowl; and mix well. Add green peas, carrots, raisins and nuts; cover and cook first 5 minutes on high and next 6 minutes on medium.
  6. Add paneer cubes, pineapple pieces and cherries; cover and cook for 2 minutes.
  7. Stand the dish for 3 minutes and temper with cumin just before serving.
  8. Heat 2 tsp oil in a ladle on top of gas stove; crackle cumin in it; and pour hot tempering over the ready dish.

Serving:

Serve hot with chapati/naan or paratha.

Note:

This dish is slightly on the sweeter side. This special dish is ideal for vegetarians; that is the reason this dish is fondly served and relished in most of the marriages where majority of the guests are vegetarians.

Tips:

Cut all the vegetables and fruits into small pieces, except cherries and dry fruits, for this dish. Use garam masala without coriander in it.

*All the images are indicative.

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