Navratan Korma
Rich and aromatic mughlai style korma dish made with nine types of vegetables & paneer and dried fruits in a nutty & creamy cashew sauce.
Ingredients
Vegetbles, Nuts & fruits (Prepare upto a day ahead)
- 1 large (100g) carrot
- 100 g cauliflower florets
- 100 g green beans, cut in 1 inch stalks
- 100 g potato, peeled and cut into 6-8 pieces
- 75 g shelled peas, blanched
- 75 gms paneer, cut in chunks, optional
- 2 tablespoon pomegranate arils
- 15 raisins
- 12 cashew brolen into half and fried
For the Nut paste (Prepare upto a day ahead)
- 15 whole cashwes
- ¼ water for grinding
- 150 g Fried onuon
- 1 green chilli
Whole Spices
- 5 green cardamom
- 2 cloves
- 2 inch cinnamon stick
- 1 twig mace
- ½ teaspoon shahi jeera
Grpund Spices
- 1.25 teaspoon kashmiri chili powder
- ¾ teaspoon corinader powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi
Ingredients of Korma Sauce
- 3 tablespoon ghee
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 2 tablespoon tomato sauce
- 2 tablespoon plain full fat yogurt, beaten
- ½ cup heavy cream
- 1.5 teaspoon sugar
- Salt to taste
- Garnish fresh mint, pinch of saffron or kewra (optional), ginger juliennes etc
Instructions
Make the nut paste
- Add all the listed nuts and seeds to a bowl and soak in hot water for 30 minutes.
- Drain the water, remove peel of almonds and transfer everrthing to a small grinder jar.
- Add ¼ cup water or as needed to make a smooth fine paste.Set aside.
Make the Korma
- Heat up the ghee in a deep and wide pan. Temper the ghee with all the listed whole spices and fry for 30 seconds till they crackle and become aromatic. Dont let burn.
- Add the sliced onions next and saute them for about 5-6 minutes in medium heat till they turn golden.
- Add the ginger garlic & green chilli paste and saute for 15-20 seconds till the raw smell goes away.
- Next, add the nut paste that we made along with tumeric and red chilli powder. Saute for 30 seconds. Reduce the heat to low and while continously stirring add the yogurt else it will curdle.
- Saute everything for 3 to 4 minutes on a low flame. The nut paste has a tendency to stick, so stir often so that the mixture does not get stuck to the bottom of the pan.If neede, you can add 1-2 tablespoon of water.
- Add the vegetables (except corn and peas). Stir and add 1 cup of water. Season with salt and mix to combine.
- Cover the pan and and simmer the vegetables are about 95 percent cooked, dont cook too soft.
- Add the paneer pieces next (you can fry them in a bit of ghee if desired) along with corn and peas. Mix and add heavy cream next and gently stir everything again. Let simmer for another 2-4 minutes on a low stove. Dont let boil once you have added the cream. Switch off the stove, while still hot, sprinkle the spice powder that we made along with saffron strands and let sit.
- Heat 2 tablespoon ghee in another small pan and fry the whole nuts for 30-40 seconds untill golden.. Add the pineapple, raisins and ginger juliennes next and saute for 30 seconds untill raisins plum up.
- Add everything to the korma along with fresh herbs and mix gently to combine.Let Korma sit for 20 minutes before serving. Serve warm.
Tried this recipe?Let us know how it was!