Navratan Korma
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Unrated
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 25 mins
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Servings
6 people
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Calories
277 kcal
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Course
Main Course
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Cuisine
Indian
Navratan Korma
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Navratan korma is the vegetarian version of korma, a dish originating from South Asia, consisting of braised meat or vegetables.
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Ingredients
For the seed and nut paste
- 3 teaspoons poppy seeds
- 15 blanched almonds
- 15 cashew nuts
- 2 tablespoons magaz , melon seeds
- ½ cup water
For the mixed vegetables
- 2 large carrots , peeled and finely grated
- 4 oz. peas , fresh or frozen
- 3 medium potatoes , diced small
- 2 oz. green beans , cut into small chunks
- 4 oz. cauliflower florets , cut into smaller pieces
Other ingredients
- 3 onions , medium, thinly sliced
- 4 green chillies , chopped
- 2 teaspoons garlic and ginger 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 cardamoms
- 1 black cardamom
- 4 cloves
- 1 small cinnamon stick
- 1 tej patta , Indian bay leaf
- 1 blade mace
For the garnish
- 3 tablespoons ghee
- 7 blanched almonds
- 10 shelled pistachios
- 12 cashew nuts
- 8 walnuts
- 1 tablespoon raisins
- 1 tablespoon magaz , melon seeds
- 1 tablespoon chopped mint leaves
- A few threads saffron
- A few pieces ginger , cut into thin julienne
- A few cilantro leaves , chopped
Equipment
- food processor
- Dutch oven
Instructions
Seed and nut paste
- Soak all dried fruits and seeds, except the blanched almonds, in hot water for 45 minutes.
- Place the blanched almonds in the bowl of a food processor.
- Then drain the remaining nut and seed mixture and add them to the food processor as well.
- 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
- Heat 3 tablespoons of ghee in a heavy bottomed pot.
- Add all the whole spices and toast them until they crackle and give off aromas.
- Add the sliced onions and sauté until golden brown, stirring frequently.
- 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.
- Reduce the heat to low and add the reserved walnut seed paste and the dahi. And, very quickly, mix well with a mixer.
- Then add the turmeric and deggi mirch. Stir again.
- Brown for 4 minutes over low heat. Stir frequently so that the mixture does not stick to the bottom of the pot.
- Then add all the vegetables. Stir.
- Then add 1¼ cup (300 ml) of water. Season with salt and mix well.
- Cover and simmer the vegetables until cooked and fork tender.
- Once the vegetables are cooked, add the fresh cream and mix.
- Remove from the heat.
- Add the garam masala powder. Cover and set aside.
Garnish
- Heat the ghee in a small pan.
- Add the almonds and fry in ghee until lightly golden
- Place the almonds on the side of the pan and add the pistachios.
- Add the cashews, and walnut kernels.
- Sauté together until the cashews turn lightly golden.
- Add the raisins and melon seeds. Brown for 15 seconds, stirring.
- Then add the mint leaves, saffron, and julienned ginger.
- Sauté for 30 seconds.
- Just before serving, sprinkle the navratan korma with the garnish mixture and chopped cilantro leaves.
- Serve with naan, roti, chapati or paratha and/or jeera (cumin) or plain rice.
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