It is an exotic dish from the Hearts of Mughlai cuisine, Navratan Korma. It is made with nine different vegetables, nuts in a mild & semi-sweet creamy gravy. “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 with nuts. “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. Navratan Korma is a culmination of exotic and royal flavors, a delicacy with a perfect balance of spices.
It is a mix of vegetables that are cooked in a rich and delicious gravy. This is loaded with cream and dairy goodness. There are many variations of this korma; using different spices, adding fresh fruits, replacing cream with yogurt, and so on. The blanched/ parboiled vegetables are cooked in a thick creamy curry which is slightly sweeter and coats your mouth with its lush texture.
Korma is a culinary word from Middle Eastern Cooking. Originally, Korma is a thick sauce used for basting meats and vegetables cooked/grilled on charcoal. Now Navratan Korma is an adapted version from the original and is made with vegetables. The creamy texture of the curry is so captivating that one can easily overeat it when served along with naan, parantha, or rice.
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Variation In Navratan Korma
It has white sauce gravy with fewer spices and towards the sweeter side. This gravy is very popular in restaurants. It has a creamy sauce with vegetables and nuts. Korma is cooked in onion, ginger, garlic, and nuts (almonds, raisins, poppy seeds, cashews), yogurt, and cream-based sauce. The mixed vegetable is cooked in the creamy sauce. It uses minimum spices. You can add some fruits like pineapple which gives the fruity flavor and balance the taste of the curry. Lastly, it can be garnished with pomegranate.
NAVRATAN KORMA RECIPE
- Vegetable oil 3 tbsp
- Mixed nuts 1/3 cup
- Onion 1
- Garlic ginger paste 1/2 tsp
- Tomato puree 1 cup
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
- Garam masala 1 tsp
- Water 1 cup
- Cauliflower 3/4 cup
- Carrots 1/2 cup
- Green bell pepper 1/2 cup
- Green beans 1/2 cup
- Green peas 1/2 cup
- potatoes 1 cup
- Paneer 4 oz
- Milk 1/4 cup
- Cream 1/4 cup
- Salt To taste
- Heat tablespoon oil in a pan over medium heat.
- Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown.
- Drain on paper towels.
- Stir fry the paneer cubes till it becomes golden brown.
- Heat tablespoon oil in a skillet over medium heat.
- Place mixed nuts in the skillet, cook and stir until golden brown, and set aside.
- Take out the nuts on a plate and keep aside.
- Now add cumin seeds to the skillet.
- Add onion into the skillet and cook until tender.
- Mix in garlic and ginger paste, and cook 1 minute.
- Add turmeric, coriander, red chili powder, and garam masala.
- Stir it for a few minutes.
- Add tomato puree and stir for 3-4 minutes.
- Season with salt to taste.
- Add vegetable cauliflower, carrots, green bell pepper, beans, peas, and potatoes.
- Mix it well.
- Add water and bring it to a boil.
- Reduce heat to low and simmer 10-15 minutes until potatoes are tender.
- Add fried nuts and paneer to the skillet.
- Pour a cup of milk and cream.
- Stir milk and cream into the skillet with the vegetables, nuts, and paneer.
- Bring to a boil and continue cooking 2 to 3 minutes.
- Serve it with rice or chapati.