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!!
- 4-5 cashews
- 1- inch sized ginger
- 3 garlic cloves
- 1 large onion (roughly cubed)
- 2 big tomatoes (roughly cubed)
- 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)
- 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)
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Slice ‘em up: Clean and cut veggies as per the above ingredient list. For more veggie options see notes section below.
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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.
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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.
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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.
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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.
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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.
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Add bell peppers and green peas; mix well with the masala.
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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.
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Add toasted paneer, fried cashews, raisins and milk cream. Cook for 1-2 minutes. Check for the seasoning.
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Garnish: Switch off the flame and garnish with cilantro leaves. Garnish with pomegranate seeds once the curry is slightly cooled and ready to serve.
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Serve: Goes well with Rice, Roti, Naan or any bread. Enjoy!
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.