A luxurious Mughlai curry featuring nine 'gems'—a mix of vegetables, fruits, and nuts in a rich, creamy, and mildly sweet white gravy. This festive dish is perfect for special occasions and pairs beautifully with naan or jeera rice.
Prep30 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 cup
511cal
14gprotein
33gcarbs
Ingredients
1 medium Carrot (diced)
0.5 cup French Beans (chopped)
1 medium Potato (peeled and diced)
1 cup Cauliflower Florets
0.5 cup Green Peas (fresh or frozen)
150 g Paneer (cut into 1/2-inch cubes)
0.25 cup Cashews (for the gravy paste, soaked in hot water for 20 minutes)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Creamy, aromatic Navratan Korma with fluffy Tandoori Roti. A soul-satisfying, energy-giving feast!
This mughlai dish is perfect for dinner. With 850.5999999999999 calories and 22.740000000000002g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 tbsp Ghee
2 tbsp Oil (for frying paneer and nuts)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom Pods
3 pcs Cloves
0.25 cup Curd (whisked until smooth)
0.25 cup Fresh Cream (heavy or whipping cream)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
1 tsp Sugar
1 tsp Kasuri Methi (crushed between palms)
1.5 cup Water (as needed for gravy consistency)
0.25 cup Pineapple Chunks (canned or fresh)
1 tbsp Raisins (for garnish)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Vegetables and Paneer (The 'Gems')
In a pot, bring water to a boil. Add the diced carrots, beans, potatoes, and cauliflower. Cook for 5-7 minutes until they are tender but still have a slight bite. Add the green peas in the last minute of cooking. Drain all vegetables and set aside.
Heat 2 tbsp of oil in a non-stick pan over medium heat. Gently slide in the paneer cubes and shallow-fry for 2-3 minutes, turning occasionally, until they are light golden. Remove with a slotted spoon and set aside. You can place them in a bowl of warm water to keep them soft.
In the same pan, add the 8 cashews and raisins for garnish. Fry for 30-60 seconds until the cashews are golden and the raisins plump up. Remove and set aside.
2
Create the Smooth Korma Paste
Drain the soaked cashews and poppy seeds.
In a small pot, add the chopped onion and cover with water. Boil for 5-7 minutes until the onions are soft and translucent. This step removes the raw pungency. Drain thoroughly.
In a high-speed blender, combine the soaked cashews, poppy seeds, boiled onion, and green chillies. Blend into a very smooth, fine paste. Add 2-3 tablespoons of water if needed to help it blend.
3
Cook the Royal Gravy
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Lower the heat and add the prepared korma paste. Cook for 6-8 minutes, stirring continuously, until the paste thickens, darkens slightly, and you see ghee separating from the sides.
Stir in the coriander powder and cook for one more minute.
Turn the heat to the absolute lowest setting. Slowly pour in the whisked curd while stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until the ghee starts to surface again.
Add 1.5 cups of water, salt, and sugar. Mix well and bring the gravy to a gentle simmer. Let it cook for 3-4 minutes.
4
Combine and Finish the Korma
Gently add the boiled vegetables, fried paneer, and pineapple chunks to the simmering gravy.
Mix carefully to coat everything. Cover and let it simmer on low heat for 5-6 minutes, allowing the vegetables and paneer to absorb the flavors of the rich gravy.
Reduce the heat to low. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for just one more minute. Do not let the korma boil after adding the cream.
Turn off the heat. Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
5
Serve
Serve the Navratan Korma hot with naan, roti, paratha, or jeera rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.