Sometime in 80s, my mom bought Prestige Pressure Pan. This pan was used for making curries directly in the pan while using the pressure cooking technique. Mom tried the recipe of Navratan curry from the recipe brochure that accompanied the pan. She also added some beetroot cubes, thus making this curry shocking pink/red. Many years later, as I collect my nav ratan or nine jewels for making this curry, I always use beetroot because I associate the addition of beetroot and that shocking pink/red color with this curry.
Click here for the recipe of Navratan Korma.
Recipe adapted from Prestige Pressure Pan Recipe Booklet
1/2 of medium cauliflower, cut into florets
1 beetroot, peeled and cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
A handful of green peas, fresh or frozen but not dried
A handful of Paneer cubes
A handful of Puffed lotus seeds/Makhna
1 carrot, peeled and cut into bite sized pieces
1 tomato, chopped
5 black peppercorn
1/3 cup coconut
3-4 cloves garlic
2 tsp paprika or mild chili powder
1/2 tsp cumin seeds
1/2 cup chopped onion
1 tbsp oil
1. Cut all the vegetables as mentioned above. Immerse cauliflower pieces into a salted water till ready to use. Just before using, discard the water.
2. Fry paneer pieces so they are nicely browned on both sides.
3. Fry Maknna or lotus seeds so they are nicely browned on both sides.
4. Grind masala mixture into a fine paste.
5. Heat oil in a pressure pan or pressure cooker. Add ground paste. Saute till the oil leaves the masala.
6. Add all the veggies. Do not add paneer or makhna at this point. Add 2 cups water. Pressure cook for 2-3 whistles.
7. Add salt, paneer and makhna. Simmer for 10 minutes.
8. Serve with Naan and lemon wedges
1. I vary the 9 jewels or ingredients based on my whim and availability in the pantry/refrigerator. I sometimes add green beans/cashews/raisins/corn.
Prestige Pressure Pan Recipe Booklet