Navratan Korma Recipe:
Mixed vegetables and cottage cheese cooked in mellow Indian gravy, delicious treat both to the eyes and the tummy!
I love the colorful and flavorful wholesomeness that goes into the making of this Navratan Korma Recipe, not to undermine the mellow flavorful gravy though. From vegetables to fruits, this ‘korma’ curry does beckon every foodie with its sheer delightful glorious look along with the smooth texture of the flavorful and mellow gravy.
I had guests coming over, so the ingredients given here are for serving 7-8 people. Slightly time consuming though (it took 1.5 hours to prepare this, including chopping etc.), but the final product was worth the effort.
Ingredients (Serves 7-8):
- 150 grams of chopped beans,
- 150 grams of chopped carrots,
- 150 grams of chopped capsicum,
- 200 grams of small cauliflower florets,
- 100 grams of sweet corn,
- 100 grams of frozen green peas,
- 200 grams of chopped pineapple,
- 100 grams of raisins (including those for garnish),
- 200 grams paneer, diced into small pieces,
- 2 small potatoes, diced into small cubes,
- 1 small onion, finely sliced,
- 1 small piece of ginger or about a tsp of paste,
- ¼ cup cashew nuts, soaked in water,
- 1 tsp of khus khus or poppy seeds, soaked,
- ¼ cup fresh cream (you can even substitute it with milk),
- 2 green chilies, finely chopped,
- 2 bay leaves,
- 2 cardamoms,
- 2 cloves,
- 2 small pieces of cinnamon,
- 1 small dried mace floret.
- Handful of coriander and mint leaves for garnishing,
- A tsp of sugar,
- 1 tsp of coriander powder,
- 1 tsp of red chili powder,
- 3 tbsp oil for frying paneer and potatoes,
- 2 tbsp of good quality ghee for preparing the ‘korma’
- Salt to taste
- Add oil to a kadai and fry the paneer pieces and the potatoes. Keep aside.
- Meanwhile, wash the vegetables, including the cauliflower, peas, sweet corn, beans, capsicum and carrots and put them in a pan of boiling hot water for 5 minutes. Strain and keep aside.
- Make a paste of sliced onions, ginger, soaked poppy seeds and cashews until smooth.
- Now take good quality ghee in a kadai and fry the freshly powdered garam masala, except the mace or javitri. Once the aromas start wafting, throw in the cashew paste and fry for a minute. Add the chopped chilies and the sugar and let it fry for some time, until nice brown. You will know when the paste starts leaving oil from the sides.
- At this stage, add a little water and bring it to boil. Add cream, followed by the salt, red chili and coriander powders and bring it boil. Simmer it for some time and then add the boiled vegetables, paneer and potatoes. Mix well.
- If required, you can add water at this stage. Make sure the vegetables are all cooked and not undone. Immediately toss the chopped pineapples, raisins and the freshly powdered mace or javitri and turn off the heat. Mix well and the fruits soak in to the hot broth before serving onto a bowl.
- Garnish with coriander and mint leaves and enjoy it with either steamed rice or simply with fresh chapattis. You can even throw in some pomegranate seeds to give that bejeweled look to this ‘royal’ treat!