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.
- Frozen or fresh green beans – Half Cup
- Cauliflower Florets- Half Cup
- Fresh or frozen green peas – Half Cup
- Bottle gourd squash – Half Cup
- One small carrot – Peeled, trimmed and cut into cubes
- One small potato – Washed and Cubed
- One Sweet Potato – Rinsed and Cubed
- Two little green and red bell pepper
Cashew- Raisin Sauce
- Ghee- 4 Tablespoons
- 2 small onions
- One small tomato cubed
- Half cup diced cashews
- 20 Grams cup raisins
- Two -inch knob of fresh ginger
- Grated 5-6 cloves
- Smashed 3-4 tsp whole cloves
- Two- Three Cardamom seeds
- One to two dried of fresh bay leaves
- Half turmeric
- One tsp ground cumin
- One tsp ground coriander
- Half tsp cinnamon
- Half tsp ground black pepper
- Fresh cilantro for garnish
Cooking method of Navratan Korma
- Mix the green beans, cauliflower, peas, squash, carrot, potatoes and bell pepper in a medium-sized saucepan.
- Add adequate water to cover 1-inch over the vegetables. Place on medium-high heat and bring the mixture to boil.
- Lower the temperature and continue to cook until the vegetables are cooked. Approximately 7-10 minutes.
- Reserve 2 cups of liquid by draining the cooked vegetables and put back the veggies in the saucepan and set aside.
- 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.
- Cook and stir until the onions are caramelized and nuts are browned (approximately 15 minutes).
- Pour half cup of water to deglaze the mixture and release the browned bits.
- 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.
- Add this sauce to the vegetables in the saucepan and pour the remaining cups of water.
- 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.
- Garnish with some cilantro and serve with naan or rice.