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NAVRATAN KORMA

mayurisjikoni
Navratan Korma is a rich, creamy, slightly sweetish Mughlai vegetable curry made using 9 gems or main ingredients. Nav is 9 and Ratan is gems or jewels. Typically, a mixture of vegetables, nuts, fruits and paneer are used to make this delicious korma or curry
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Main Meal, Side Dish
Cuisine Indian, Mughlai
Servings 4

Ingredients
  

VEGETABLES

  • 1 cup cauliflower 100g
  • 1 ½ cup mixed vegetables 120g
  • 1 cup potatoes 100g
  • 1 cup onion 100g
  • 3 large cloves of garlic 15g
  • 1 inch ginger
  • 1 green chilli
  • 1 cup fresh tomato puree
  • 2 tbsp fresh coriander

SPICES

  • 1 inch cinnamon stick
  • 3-4 cloves
  • 6-8 peppercorns
  • 1 small mace piece
  • 1 star anise
  • 4 small cardamoms
  • 1 big cardamom
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp asafoetida
  • 1 tsp cumin seeds
  • ½ tsp hot red chilli powder optional

DAIRY

  • 1 cup plain yogurt thick
  • 100 g paneer cubed
  • 2 tbsp ghee
  • ¼ cup fresh cream

OTHER INGREDIENTS

  • 1 cup pineapple cut into pieces
  • 1 tbsp almond flakes or slices
  • 1 tsp pistachio slices
  • 1 tbsp raisins
  • 1¼ cups water
  • ¼ cup cashew nuts
  • 2 tsp salt
  • 1 tsp sugar

Instructions
 

GET THE VEGETABLES READY

  • Cut the cauliflower into small florets. Soak in enough water to remove dirt and worms.
  • Peel and dice the potato. Soak them in enough water till required.
  • If yo are using mixed frozen vegetables, then no need to prep them.
  • If you choose to use fresh vegetables, the mixture of diced carrots, chopped green beans and peas should be about 1½ cups or approximately 120g.
  • Chop fresh coriander.
  • Peel and cut the garlic into halves.
  • Peel and chop the onion into chunks.
  • Peel and cut the ginger into pieces.
  • If you're using whole tomatoes, dice them.

OTHER PREPS

  • Whisk the yogurt into a smooth consistency.
  • Cut the paneer into small cubes.
  • If you are using whole almonds and pistachios, then chop them up roughly or into slices.

PREPARE THE KORMA OR SAUCE

  • Add oil and ghee in a pan over medium heat.
  • Add the whole spices - cinnamon, cloves, peppercorns, cardamom, big cardamom, mace, star anise.
  • Add the onion chunks. Also add the asafoetida. Stir fry till they become a bit soft.
  • Add the garlic, ginger and green chilli. Stir fry for 2 minutes.
  • Add the cashew nuts. Stir fry for 2 minutes.
  • Add the tomato puree or chopped tomatoes.
  • Cover the pan and cook the mixture for 5 minutes.
  • Allow the mixture to cool down a bit.
  • Add the mixture and 1 cup water in a blender jar or jug.
  • Puree the mixture to a smooth consistency.
  • Return the sauce to the pan.
  • Return the pan to medium heat.
  • Add salt, sugar, cream and whisked yogurt.
  • Mix well. Lower the heat.
  • Keep stirring the sauce till it becomes hot.

COOK THE VEGETABLES

  • Heat oil in a wide pan over medium heat.
  • Add cumin seeds.
  • Add the vegetables. Stir fry for 1 minute.
  • Cover the pan, and allow the vegetables to 'sweat' for 2 minutes.
  • Add salt, coriander powder and Kashmiri red chill powder. Also add red chilli powder if using any. Mix well.
  • Add ¼ cup water. Cover the pan and cook the vegetables till done.
  • Don't over cook them.
  • Add the sauce or korma to the vegetables.
  • Add the paneer cubes and chopped pineapple.
  • Mix well. Allow the Navratan korma to simmer for 3-4 minutes.
  • Add the chopped fresh coriander and mix well.

FINAL PREPARATION

  • Transfer the korma to a serving bowl.
  • Garnish with almond, pistachio slices and raisins.
  • Can add some chopped coriander and drizzle some cream.
  • Serve Navratan Korma with some hot naan.
Keyword korma recipe, navratan korma