Navrattan Korma
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delectable vegetarian dish from the royal kitchens of India
Ingredients
The Vegetables: The nine gems
  • ½ cup potatoes cubed to ½th inch
  • 1 cup caulifower florets
  • ½ cup carrots cubed small
  • ½ cup green peas
  • ½ cup green french beans chopped to an inch
  • ½ cup bell peppers cubed small
  • 1 cup mixed nuts (cashews, almonds, pistachio)
  • 1 tbsp raisins
  • 1 cup paneer
The korma spices
  • ½ tsp cumin seeds
  • 2 onions thinly sliced
  • 2 large tomatoes chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ cup whole cashews (aside from the nuts above)
  • 1 tbsp poppy seed paste
  • 1 thai green chili
  • ½ tsp turmeric
  • 1 tbsp grated ginger and garlic
  • 4 tbsp ghee/olive oil plus 1 tsp ghee
  • 1 big red chilli
  • 1 cup thick coconut milk
  • 4 tbsp khowa (optional)
  • 1 tsp fenugreek leaves (kasoori methi)
  • 1 pinch cardamom powder (freshly ground if possible using mortar and pestle)
  • Salt to taste
Instructions
Blanch vegetables
  1. Boil one pan of water filled to a little below the brim.
  2. Once it boils, turn of the flame and immerse all the vegetables. (If you are using frozen vegetables, see note below)
  3. Cover and keep aside for five minutes. Drain and keep the blanched vegetables aside.
Cook the korma
  1. Heat 4 tbsp ghee, temper the cumin seeds and add onions.
  2. Once the onions are browned, add tomatoes, chilli, coriander powder, cashew, poppy seed paste, red chilli powder, turmeric, grated ginger garlic. Saute well and cook till oil leaves sides.
  3. Cool, add ½ cup water, blend.
  4. Place the mixture back into pan, add blanced veggies, paneer.
  5. Add salt and cook for 10 minutes on medium to low heat, covered. (See note for frozen vegetables)
  6. In a separate dutch pan, add 1 tsp of ghee, one red chilli, khowa (optional, recommended), and the nuts. Don't let the nuts brown, just well coated with khowa and ghee.
  7. Now pour the veggetable mixture into the pan. Add coconut milk, kasoori methi and cardamom powder. Stir till bubbles show up.
  8. Cook for 5-7 minutes on the low, covered.
  9. Transfer to a serving dish and serve hot with roti/ naan.
Recipe by The Lady 8 Home at https://www.thelady8home.com/navratan-korma/