Navratan Korma / Navratna Korma is a vegetarian dish made with vegetables , paneer ( Indian Cottage Cheese) and nuts. Navratan means nine gems and it is common for the recipe to include nine different vegetables. Basically the dish has its roots in the Mughlai Cuisine of Modern day India & Pakistan. Classically a korma is defined as a dish where meat or vegetables are properly braised and then cooked with water , stock and yoghurt / cream. In Kerala lots of coconut milk is usually added to the curry. But in true Mughlai cuisine fashion, cream or cashew nut paste is added to form the gravy.
Here the basic recipe of vegetable Navratan Korma.
Ingredients:
- Vegetables: 2 Cups (Approximately) I used diced carrots, french beans, potatoes, cauliflower, and peas. You may add any other vegetables of your choice too.
- Paneer (Indian Cottage Cheese): A few cubes.
- Cashew nuts: 10-15 ( Soak them in warm milk for 10-15 mins and then ground to a smooth paste).
- Raisin:8-10 (Optional, I didn't use).
- Onion: 2 medium ( smooth paste)
- Ginger: 1" ( fine paste)
- Garlic: 4/5 Cloves ( paste or crushed)
- Tomato: 2 medium (boil the tomatoes in water for 5-10 minutes and blanched them and then make a smooth paste) . You may use ready made tomato puree too.
- Ghee ( Clarified Butter): 2 tbsp.
- White oil: 1 tsp.
- Low Fat Fresh Cream: 1 Cup
- Water: 1 1/2 cup
- Salt: To taste
- Sugar: 1/2 tsp
- Black Peppercorn: 4
- While Garam Masala: 1 Cinnamon Stick, 2-3 Cloves and 4/5 Cardamoms.
- Red Chilli Powder : 1 tsp.
- Turmeric Powder :1 tsp.
- Coriander Powder :1 tsp.
Process:
- Heat 1 tsp of white oil in the wok and fry the paneer pieces slightly until little brown with a pinch of salt.
- Take them out of the wok and keep separately.
- Now heat little more oil in the same wok and fry slightly the chopped vegetables with salt and turmeric powder. Keep the vegetables separately.
- Now heat ghee/clarified butter in the wok and add the whole garam masala along with the black peppercorn until the aroma comes out.
- Then add the onion paste and fry until translucent.
- Add the ginger garlic paste and mix well.
- Add all the spice powder (turmeric, chilli, coriander ) and mix thoroughly.
- Add the pureed tomato and stir to mix it with all the spices.
- Now pour the yoghurt into the wok but don't forget to best it with a tsp. of water before adding into the wok.
- Add the cashew nut paste and give a good stir . Cook on low heat for 5-8 minutes.
- Add the fried vegetables.
- Mix them with all the the spices and cook until oil separates from sides.
- And salt and sugar and one and a half cup of water into kadhai.
- Cover and cook until the vegetables are cooked yet firm.
- Uncover and add the fried paneer pieces.
- Stir and cook for half a minute only.
- Bring it to boil and finish with fresh cream
- Serve hot garnished with chopped dry fruits of your choice.
Enjoy Your Food...!
