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Navratan Korma Recipe

Navratan Korma

Navratan korma is a special occasion curry which emanates the royal palaces kitchens during the Mughal Era in India. This is a combination of vegetables and fruits in an extraordinary gravy burgeoning with cashew paste and cream.

Navratan Korma-Ingredients

  1. Frozen or fresh green beans – Half Cup
  2. Cauliflower Florets- Half Cup
  3. Fresh or frozen green peas – Half Cup
  4. Bottle gourd squash – Half Cup
  5. One small carrot – Peeled, trimmed and cut into cubes
  6. One small potato – Washed and Cubed
  7. One Sweet Potato – Rinsed and Cubed
  8. Two little green and red bell pepper

Cashew- Raisin Sauce

  1. Ghee- 4 Tablespoons
  2. 2 small onions
  3. One small tomato cubed
  4. Half cup diced cashews
  5. 20 Grams cup raisins
  6. Two -inch knob of fresh ginger
  7. Grated 5-6 cloves
  8. Smashed 3-4 tsp whole cloves
  9. Two- Three Cardamom seeds
  10. One to two dried of fresh bay leaves
  11. Half turmeric
  12. One tsp ground cumin
  13. One tsp ground coriander
  14. Half tsp cinnamon
  15. Half tsp ground black pepper
  16. Fresh cilantro for garnish

Cooking method of Navratan Korma

  1. Mix the green beans, cauliflower, peas, squash, carrot, potatoes and bell pepper in a medium-sized saucepan.
  2. Add adequate water to cover 1-inch over the vegetables. Place on medium-high heat and bring the mixture to boil.
  3. Lower the temperature and continue to cook until the vegetables are cooked. Approximately 7-10 minutes.
  4. Reserve 2 cups of liquid by draining the cooked vegetables and put back the veggies in the saucepan and set aside.
  5. Now, prepare the Cashew-Raisin sauce; heat the ghee in a wide skillet over medium-high heat and add the onions, tomatoes, cashews, raisins, ginger, garlic, cloves, cardamom seeds and bay leaves.
  6. Cook and stir until the onions are caramelized and nuts are browned (approximately 15 minutes).
  7. Pour half cup of water to deglaze the mixture and release the browned bits.
  8. Cool the mixture and transfer to a food processor and blend it well. Add the remaining spices: turmeric, cumin, coriander, black pepper, cinnamon and puree to mix.
  9. Add this sauce to the vegetables in the saucepan and pour the remaining cups of water.
  10. Next, Add the paneer(cottage cheese) to the vegetables and sauce mixture. Turn on the stove to medium-high heat and bring the mixture to boil and lower the heat to simmer for 10 minutes.
  11. Garnish with some cilantro and serve with naan or rice.
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