Navratan Korma (Mixed Vegetable Korma)
Rich and aromatic mughlai style korma dish made with nine types of vegetables & paneer and dried fruits in a nutty & creamy cashew sauce.
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Ingredients
Vegetbles, Nuts & fruits
- 1 cup (80g) carrot medium dice
- 1 cup (100g) cauliflower florets cut into small size
- ¾ cup (80g) green beans cut in 1 inch pieces
- 1 (100g) potato medium dice
- 75 g shelled green peas I use frozen peas that come blanched
- 100 gm paneer medium dice
- ¼ cup pomegranate arils
- 15 raisins
- 12 roasted cashew
For the Onion Cashew Paste Nut paste
- 15 whole raw cashwes
- ¼ cup water for grinding
- 1 large (135g) fried onion
- 2-3 green chilli adjust to taste
Whole Spices
- 5 green cardamom
- 2 cloves
- 2 inch cinnamon stick
- 1 small piece mace
- ½ teaspoon shahi jeera
Ground Spices
- 1.5 teaspoon kashmiri chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi
Ingredients of Korma Sauce
- 4 tablespoon ghee
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 2 tablespoon tomato sauce
- ¾ cup warm water
- 2 tablespoon plain whole milk yogurt whisked
- ¼ cup heavy cream ad
- 1 teaspoon sugar
- 1.5 teaspoon Salt to taste divided
- 1 tablespoon cilantro leaves chopped
Instructions
- Add the fried onions, soaked cashews, green chillies and ¼ cup water to a small blender jar. Blend until completely smooth and thick, scraping down the sides as needed. This onion-cashew paste forms the creamy, flavorful base of the korma along with the ground spices. Set aside.
- Heat the ghee in a 3 to 4-quart heavy-bottomed pot over medium heat. Once hot, add the whole spices and fry for about a minute. Let them gently splutter and sizzle in the ghee until fragrant making sure not to burn them.
- Add the sliced carrots, fresh green beans, cauliflower and potatoes. Sauté over medium heat for about 3 minutes, tossing occasionally so the vegetables are lightly coated in the spiced ghee. Cover the pot and let them steam for another 3 to 4 minutes, or until they are about 70% cooked. They should have started to soften but still have a slight bite since they will continue cooking in the korma.
- Push the vegetables toward the sides of the pot to create a little space in the center. Add the ginger-garlic paste, ground spices and tomato sauce to this space along with 1 to 2 tablespoons of water. The splash of water keeps the spices from catching on the bottom of the pot
- Mix everything together and cook over medium heat for 2 to 3 minutes. Stir frequently so the ginger-garlic paste and spices cook properly and lose their raw aroma. The vegetables will also begin picking up the color and flavor of the masala during this time.
- Add the prepared fried onion-cashew paste and mix well, making sure all the vegetables are nicely coated. Fry over medium heat for 2 to 4 minutes, stirring frequently. The paste will thicken slightly as it cooks, and you should begin to see tiny bubbles of ghee appearing around the edges and on the surface.
- Pour in the water and mix well, scraping the bottom of the pot to loosen any flavorful bits. Cover and cook over medium heat for another 3 to 4 minutes, or until the vegetables are just fork-tender. Avoid overcooking them at this stage since they will simmer for a few more minutes after the remaining ingredients are added.
- Lower the heat and add the well-beaten yogurt. As soon as the yogurt goes in, stir gently but continuously for about 2 minutes. This helps the yogurt blend smoothly into the gravy without curdling.
- Stir in the fresh cream, garam masala and roasted kasuri methi powder. Add the paneer cubes, raisins and green peas and gently fold everything together so the paneer doesn't break. Let the korma simmer gently for 3 to 4 minutes, allowing the paneer and peas to warm through and the flavors to come together.
- Finally, add the pomegranate arils and chopped coriander leaves. Gently mix them into the korma and simmer for just 2 to 3 minutes more. Keep the heat low at this point so the paneer stays soft and the vegetables don't turn mushy.
- Turn off the heat once the gravy is creamy and the vegetables are tender but still holding their shape. Your navratan korma is ready to serve!
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