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Navratan Korma
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Navratan Korma

Navratan korma is the vegetarian version of korma, a dish originating from South Asia, consisting of braised meat or vegetables.

Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings: 6 people
Calories: 277 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the seed and nut paste
  • 3 teaspoons poppy seeds
  • 15 almonds blanched
  • 15 cashew nuts
  • 2 tablespoons magaz , melon seeds
  • ½ cup water
For the mixed vegetables
  • 2 carrot peeled and finely grated, large
  • 4 oz. pea , fresh or frozen
  • 3 potato diced small, medium
  • 2 oz. green beans , cut into small chunks
  • 4 oz. cauliflower cut into smaller pieces, florets
Other ingredients
  • 3 onion medium, thinly sliced
  • 4 green chili chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • ½ cup dahi , yogurt
  • ½ cup fresh cream , low fat
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon deghi mirch powder , a blend of ground Kashmiri chili and ground dried sweet red pepper
  • 3 tablespoons ghee
  • 1¼ cup water
  • salt
For the whole spices
  • 4 green cardamom
  • 1 black cardamom
  • 4 cloves
  • 1 cinnamon stick small
  • 1 tej patta , Indian bay leaf
  • 1 blade mace
For the garnish
  • 3 tablespoons ghee
  • 7 almonds blanched
  • 10 pistachios shelled
  • 12 cashew nuts
  • 8 walnuts
  • 1 tablespoon raisins
  • 1 tablespoon magaz , melon seeds
  • 1 tablespoon mint leaves chopped
  • saffron a few threads
  • ginger cut into thin julienne, a few pieces
  • cilantro chopped, a few leaves
Equipment
  • food processor
  • Dutch oven

Instructions

Seed and nut paste
    Cup of Yum
  1. Soak all dried fruits and seeds, except the blanched almonds, in hot water for 45 minutes.
  2. Place the blanched almonds in the bowl of a food processor.
  3. Then drain the remaining nut and seed mixture and add them to the food processor as well.
  4. Add ½ cup (120 ml) of water and mix until you obtain a fine and very smooth paste. Add more water if necessary, so that a paste can be formed. Set aside.
For the navratan korma
  1. Heat 3 tablespoons of ghee in a heavy bottomed pot.
  2. Add all the whole spices and toast them until they crackle and give off aromas.
  3. Add the sliced ​​onions and sauté until golden brown, stirring frequently.
  4. Add the ginger and garlic paste, and the chopped green chilies. Sauté for a few seconds or until the aroma of ginger and garlic fades.
  5. Reduce the heat to low and add the reserved walnut seed paste and the dahi. And, very quickly, mix well with a mixer.
  6. Then add the turmeric and deggi mirch. Stir again.
  7. Brown for 4 minutes over low heat. Stir frequently so that the mixture does not stick to the bottom of the pot.
  8. Then add all the vegetables. Stir.
  9. Then add 1¼ cup (300 ml) of water. Season with salt and mix well.
  10. Cover and simmer the vegetables until cooked and fork tender.
  11. Once the vegetables are cooked, add the fresh cream and mix.
  12. Remove from the heat.
  13. Add the garam masala powder. Cover and set aside.
Garnish
  1. Heat the ghee in a small pan.
  2. Add the almonds and fry in ghee until lightly golden
  3. Place the almonds on the side of the pan and add the pistachios.
  4. Add the cashews, and walnut kernels.
  5. Sauté together until the cashews turn lightly golden.
  6. Add the raisins and melon seeds. Brown for 15 seconds, stirring.
  7. Then add the mint leaves, saffron, and julienned ginger.
  8. Sauté for 30 seconds.
  9. Just before serving, sprinkle the navratan korma with the garnish mixture and chopped cilantro leaves.
  10. Serve with naan, roti, chapati or paratha and/or jeera (cumin) or plain rice.