IndianVegKitchen: Navratan Korma | Navratna Kurma Recipe

Today's post is very special to me. After I got introduced to this lovely Blogging Marathon group, this is the first celebration Iam taking part in. We are celebrating one of our dear friend Sapana's virtual Baby Shower today and we BM friends have planned to cook from her blog and post it today to share the joy and this special moment with her. Sapana, Here's wishing you the very best with your pregnancy and delivery. Hope your world will now be filled with more smiles and happiness. May you be blessed with great health and a safe and smooth delivery.

Presenting this popular Mughlai side-dish recipe which got its name (Navratan means 'nine gems) from nine rich veggies, fruit and nuts cooked in a delicious, creamy gravy. However, there is no strict rule to this number. As long as the base recipe for gravy is perfect, you can play around with veggies of your choice to create this exotic 'Navratan Korma'. There is cream, yoghurt, a yummy paste made with nuts and seeds and paneer, all of which makes this gravy extremely luscious and royal, suitable for parties or guests.

Preparation time - 10mins

Cooking time -30mins

Serves - 4

Adapted from - Sapana's blog

Ingredients:-

Mixed veggies - 3cups, diced/cut evenly

(Carrot, Beans, Cauliflower, peas, potato)

Paneer cubes - 1cup

Pineapple - 1/2cup, cubed(optional)

Butter - 1tblsp

Oil - 1tblsp

Ginger-garlic paste -1tsp

Onion - 1, finely chopped

Green chilli - 2, slit lengthwise

Capsicum - 1/2cup, diced

Tomato - 1, puréed

Turmeric powder - 1tsp

Chilli powder - 2tsp

Coriander powder - 2tsp

Salt- As needed

Curd / yoghurt - 1/2cup

Fresh cream - 1/4cup

Whole spices for tempering :-

Cardamom - 4

Cinnamon - 1/2" piece

Cloves - 3

Bayleaf - 1/2 (optional)

To grind into a paste:-

Cashews - 12

Poppy seeds / Khus Khus - 2tblsp

Almonds - 6, blanched (optional)

For garnish :-

Cashews - 2tblsp

Raisins - 2tblsp

Walnuts - 4-5

Pistachio - 10, de-skinned

Saffron-a pinch

To prepare and set ready:-

1. Tomato purée - In a blender, purée 2 tomatoes and set aside.

2. Nuts paste - Soak poppy seeds, cashews and almonds in hot water for 1/2 an hour. Strain the water and remove the skin of the almonds and grind all these into a fine paste using milk.

3. Veggies- Boil the veggies except capsicum with salt and 1/2tsp turmeric powder until soft yet firm. DO NOT make it mushy. Set aside.

4. Paneer cubes - Ina tsp oil, shallow fry paneer cubes until golden and transfer to a bowl containing lukewarm water and set aside.

Method:-

1. Heat butter + oil in a pan, add the whole spices and sauté for 30secs. Now, add onion, green chilli, ginger-garlic paste, salt and turmeric powder and sauté for 2-3mins until brown.

2. Throw in the capsicum and sauté for another 1min.

3. Add the tomato puree, chilli powder and coriander powder and continue to sauté until the raw smell leaves and it turns aromatic. You will notice oil leaving the sides of the pan.

4. Now, add the boiled veggies, curd and Nut paste to this mixture. Adjust the consistency by adding required water and let it boil for about 5-7mins for flavours to incorporate.

5. Lastly, add fresh cream and paneer cubes and simmer it for 3-4mins until it reaches the desired consistency.