Navratan korma recipe with step by step

 

navratan korma recipe

 

About the recipe  

Navratan korma recipe with step by step photos – aromatic, flavorful and mildly sweet vegetable navratan korma recipe. There are both vegetarian as well as non vegetarian versions of preparing navratan korma. This recipe is a vegetarian version of navratan korma. You can consider making navratan korma for special occasions like expecting a guest at home, birthday party or during festive times like Diwali, holi and so on.

  
The dish is named as a tribute to the original navratan- the nine jewels or the nine courtiers of the great mughal emperor akbar. Navratan korma is an easy recipe because after you are done with making the paste. then all you have to do is brown the onions with whole garam masala, add the paste, curd, veggies and let the korma simmer till the veggies are cooked.


by the way for all those who do not know hindi, ‘nav’ means nine and ‘ratan’ means a jewel. so the english translation of navratan is nine jewels. korma or kurma is a dish with a yogurt, cream, nuts and seeds paste or a coconut base.


 

 

Recipe type: Sweet dish

Cuisine: Moghlai

Yield / Serves: 2 to 3

 

 

What Ingredients it Requires ? 

Veggies for navratan korma:
  • 2 medium carrots - peeled and chopped OR 70 grams carrots OR about ½ cup chopped carrots
  • ½ cup shelled peas or frozen peas (matar)
  • 1 large potato OR 2 medium potato OR ¾ cup chopped potatoes or 150 grams potatoes
  • ¼ cup chopped green beans OR 40 to 50 grams beans OR 10 to 12 beans
  • 1 cup chopped cauliflower (Gobi florets) - optional
  • 8 to 9 baby-corn - chopped (optional)
  • other ingredients for navratan korma:
  • 2 medium sized onions sliced OR ½ cup thinly sliced onions
  • 2 to 3 green chilies (hari mirch) - chopped
  • ½ tablespoon ginger garlic paste OR 5 to 6 garlic and ¾ inch ginger - crushed to a a paste in mortar-pestle
  • ½ cup fresh curd (dahi or yogurt) OR 100 grams curd
  • ⅓ cup fresh low fat cream OR 3 to 4 tablespoon whipping cream
  • ¼ to ½ teaspoon garam masala powder
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chili powder (lal mirch powder)
  • 2 tablespoon ghee
  • 1 cup water or add as required
  • salt as required
  • for the royal paste:
  • 1 tablespoon poppy seeds (khus khus)
  • 10 to 12 almonds (badam)
  • 10 to 12 cashews (kaju)
  • 1 tablespoon melon seeds (magaz)
  • ¼ cup water for grinding to a paste or add as required

whole garam masala:
  • 2 to 3 green cardamom (choti elachi)
  • 1 black cardamom (badi elachi)
  • 3 cloves (lavang)
  • 1 inch stick of cinnamon (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 single strands of mace (javitri)

for the garnish:
  • 1 tablespoon ghee
  • 6 to 7 almonds - blanched and peeled
  • 10 pistachois (pista)
  • 10 cashewnuts (kaju)
  • 10 walnut halves
  • 1 tablespoon raisins (kishmish)
  • ½ cup chopped pineapple OR 2 to 3 pineapple slices - chopped
  • ½ tablespoon melon seeds
  • 1 tablespoon mint leaves (pudina patta)
  • a pinch of saffron strands (kesar)
  • 2 teaspoon ginger julienne

How to prepare the recipe:

 

preparing the paste:

  • Soak all the dry fruits and seeds in hot water for 30 to 40 minutes.
  • remove the peels from the almonds and add the peeled almonds in a grinder jar.
  • then drain the remaining nuts-seeds mixture and also add them to the grinder jar.
  • add 1/4 cup water and grind to a smooth fine paste. add more water if required while making the paste. keep this paste aside.

making korma:

  • heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle and become aromatic.
  • add the sliced onions and saute them till they turn golden
  • now add the ginger-garlic paste and chopped green chilies. saute till the raw aroma of ginger-garlic goes away.
  • now add the nuts-seeds paste and curd. stir well.
  • then add turmeric and red chili powder. stir again.
  • stir and saute for 3 to 4 minutes on a low flame. do stir often so that the mixture does not get stuck to the bottom of the pan.
  • then add the mixed veggies. stir.
  • next add 1 cup water. season with salt. mix very well.
  • cover and simmer the veggies till they are cooked.
  • once the veggies are cooked, add the cream and stir it with the rest of the korma, switch off the flame.
  • sprinkle garam masala powder. cover and keep aside.
  • garnishing navratan korma:
  • heat 1 tbsp ghee in a small frying pan. add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste).
  • saute almonds till they turn a pale golden.
  • take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves. saute till the cashews turn a light golden.
  • now add 1 tbsp raisins & ½ tbsp melon seeds. saute for some seconds.
  • then add ½ cup chopped pineapple cubes. saute for a minute.
  • next add 1 tbsp mint leaves, a pinch of saffron strands/kesar and 2 tsp ginger julienne.
  • saute for half a minute.

serving navratan korma:

While serving garnish the korma with the sauteed garnishing ingredients. serve navratan korma with tandoori roti, naan, chapatis or parathas. it also goes well with jeera rice.

 

Improve the Recipe with tips:

Few tips for making Navratan korma recipe:

  • if you do not have melon seeds, still you can make the korma with the rest of the ingredients. just increase 1 tbsp of almonds and 1 tbsp of cashew.
  • always soak the poppy seeds before blending. or else they take a lot of time to be ground finely.

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