“Navratan” – nav meaning ‘nine’ and ratan for ‘gems’… As the name suggests, the dish is exotic in every aspect and is also referred to as the Nine Gems Curry or Nine Jeweled Curry. The nine main ingredients in this recipe are a combination of vegetables & fruits. “Korma” which has its royal origins from the Mughlai cuisine of the Indian subcontinent, signifies dishes cooked in a mix of spices, dry fruits, nuts and cream. Together, Navratan Korma is a culmination of exotic and royal flavors, a delicacy with a perfect balance of spices!

One of the highlights of this recipe is the flexibility it provides in terms of the ingredients used. Although requiring nine main ingredients, you do not have to stick to a fixed set and instead can cook with what is available in your pantry. Paneer being a good protein source can also be added to this dish, although it is a personal choice and not a mandate, you can make this dish without paneer as well. This recipe is also an excellent source to include a variety of vegetables in your diet. The creamy consistency and its mild n sweet taste makes even kids to enjoy it without much hesitation.

There are many variations of this korma; using different spices, adding fresh fruits, replacing cream with yogurt, and so on. However, this method of preparation is my personal favorite. I love the addition of raisins and honey along with fresh fruits, which give the dish a natural sweetness. For all the vegans out there, you can easily convert this recipe into a vegan version by simply substituting milk cream with coconut milk, butter/ghee with coconut oil, honey with maple syrup / brown sugar, and paneer with tofu.

Navratan korma is a usually served during the festive season but can be enjoyed anytime, it is also a restaurant delicacy. It is a comfort food and its creamy texture makes it a perfect side dish to go with roti, naan or rice.

If you love Korma dishes, check out another recipe from my blog archives; a South Indian style Vegetable Kurma.

Enjoy, Happy Cooking…!

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Navratan Korma

An Exotic Dish from the Hearts of Mughlai cuisine, Navratan Korma! Made with Nine different Vegetables, Fruits and Nuts in a Mild & Semi-Sweet Creamy Gravy!!

Course Side Dish

Cuisine Indian

Keyword korma, kurma, navratan korma

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the curry paste

• 4-5 cashews
• 1- inch sized ginger
• 3 garlic cloves
• 1 large onion (roughly cubed)
• 2 big tomatoes (roughly cubed)

Veggies

• ¾ cup cauliflower florets
• ½ cup frozen green peas
• ½ of a red bell pepper (cubed)
• ½ of a green bell pepper (cubed)
• 1 carrot (cubed)
• 1 potato (cubed)
• ½ cup beans (sliced an inch length)
• ½ cup paneer (cubed)

For the korma

• 1 tbsp butter/ghee
• ½ tsp cumin
• 1 bay leaf
• ¼ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ¼ cup cashews
• ¼ cup raisins
• 1 tbsp kasuri methi / dried fenugreek leaves (crushed)
• 1-2 tbsp honey
• ¼ cup milk cream (optional)
• 2 cups water (plus more)
• Cilantro leaves (chopped, to garnish)
• ¼ cup pomegranate seeds (to garnish - optional)
• Oil (as required)
• Salt (as required)

Instructions

• Slice ‘em up: Clean and cut veggies as per the above ingredient list. For more veggie options see notes section below.
• Cook hard vegetables: Boil cauliflower, potatoes, beans and carrots by adding turmeric powder, salt and water (just enough to cover the veggies) until they are cooked well. Strain, reserve the stock, and also keep aside the cooked veggies separately.
• Fry ‘em up: In a small pan, toast paneer cubes on both sides until they are golden. Transfer to a bowl and in the same pan, fry cashews and raisins until they are golden. Keep aside.
• Make the curry paste: In a pan, heat little oil on medium heat and add cashews, ginger, garlic, onions. Sauté for 2-3 minutes, followed by adding tomatoes. Sauté until they are slightly cooked and mushy. Switch off the flame and allow it to cool. Once it is cooled, grind them into a thick paste.
• The Curry: Heat butter/ghee in a large pan, add cumin seeds and bay leaf. Sauté until they are fragrant. Add the grinded curry paste, sauté and cook until the color of the curry slightly changes and becomes thick.
• Add spice powders: Chili, turmeric, coriander powder and garam masala. Sauté for 4-5 minutes on a low flame until the oil starts to separate.
• Add bell peppers and green peas; mix well with the masala.
• Add 1 cup of the reserved stock, season with salt and bring the curry to a boil. Once it starts boiling, add the cooked veggies and 1 tbsp honey; check and add more if needed. Add crushed kasuri methi, stir and mix the curry well.
• Add toasted paneer, fried cashews, raisins and milk cream. Cook for 1-2 minutes. Check for the seasoning.
• Garnish: Switch off the flame and garnish with cilantro leaves. Garnish with pomegranate seeds once the curry is slightly cooled and ready to serve.
• Serve: Goes well with Rice, Roti, Naan or any bread. Enjoy!

Notes

1. Veggies: Red Green Yellow bell pepper, cauliflower, beans, carrots, green peas, potato, broccoli, snow peas, squash, corn

2. Fruits: Pomegranate seeds, grapes, pineapple

3. To make it Vegan: Substitute milk cream with coconut milk, paneer with tofu, ghee / butter with coconut oil, and honey with maple syrup / brown sugar.

4. The strained water / stock in which the veggies were cooked in step 2 can be reserved for step 8 while preparing the curry.

5. If you are adding pineapple or grapes, you can add them at step 9.

The post Navratan Korma appeared first on Pepper Delight.

If you are craving for a healthy vegetarian curry, Well then… Hello!!!

India is famous for its food and culinary diversity, especially it’s vegetarian dishes with at least half of its population living on a vegetarian diet. It is so diverse that you would be surprised with the range of options available; from savory breakfasts, spicy appetizers, creamy curries & lentils n pulses dishes… all the way upto 70mm dosas and the gigantic thalis! And that too after omitting salads which in many countries is all that they have vegetarian. Indian cuisine is also a growing tourist attraction. Whenever I met my American friends who have travelled to India, they talk about how they stayed vegetarian throughout their trip and couldn’t get enough of it!

Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, is a homely, warm & comforting food welcomed by millions all around the world. Though paneer is the key ingredient of this recipe, the fusion of the creamy cashew gravy, tangy tomatoes, sweet peas, and the aroma of the spices makes the dish and its gravy super rich & appetizing. I would say this is one of the best paneer dishes I have made so far.

Tofu is a good substitute for paneer, and using it you could actually make it a low calorie recipe as the dish uses no butter/ghee or cream. Serve this wonderful curry with the side of Naan or homemade roti or fragrant basmati rice.

Enjoy, Happy Cooking…!

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Matar Paneer/Paneer Peas Curry

Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!

Course Side Dish

Cuisine Indian

Keyword matar paneer, paneer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 12 oz paneer (cut into squares)
• 1 cup frozen peas
• 1 onion (roughly chopped)
• 1 inch sized ginger (sliced)
• 2 garlic cloves
• 4-5 cashews
• 2 tomatoes (roughly chopped)
• Oil (as necessary)
• ½ tsp cumin seeds / jeera
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp Kashmiri chili powder
• ¾ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp sugar
• 1 cup water
• 1 tsp fenugreek / methi leaves (crushed)
• Salt (as required)
• Cilantro leaves (garnish)

Instructions

• Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.
• Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.
• Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.
• Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.
• Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.
• The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.
• Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.

Notes

1. You can buy paneer from your local Indian/Asian groceries.
2. Substitute paneer with tofu for a healthier version.

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