



- MAGGI®® coconut milk powder (add water in the desired consistency to make cream)100 ml
- Green beans30 g
- Capsicum50 g
- Carrot50 g
- Potato75 g
- Ghee30 ml
- Cumin seeds5 g
- Chopped onion10 g
- Chopped tomato10 g
- Ginger garlic paste20 g
- Coriander powder10 g
- Chilli powder5 g
- Turmeric5 g
- Garam masala5 g
- Cardamom power3 g
- Cashews100 g
- Green chilli paste5 g
- Raisins5 g
- Kasuri methi5 g
- Salt10 g
Prepare Navratan Korma
- Step 1
Boil potatoes and blanch the vegetables.
- Step 2
Drain it in a colander and set it aside.
- Step 3
Heat 2 tbsp ghee, and add cumin seeds, onions, green chilli, ginger-garlic paste, tomatoes, and spices. Stir fry for a minute.
- Step 4
Add half the cashews and stir fry for 10 mins.
- Step 5
Let it cool, add 1½ cups of water, pour into a blender, and puree until smooth.
- Step 6
Pour the blended curry back into the pot and add the chopped vegetables.
- Step 7
Stir fry raisins and half the cashews in ghee and add to the curry.
Add coconut cream and kasuri methi. Serve hot.
*The recipes have been designed with the help of our products to retain the flavour, texture, appearance for the time of delivery (30 – 40 mins from being made to end consumer delivery). Please note that any change in ingredient (type/quantity), method of preparation and the type of packaging used will have an impact on the delivery friendliness of the recipes.

