Navratan Korma is a luxurious Mughlai dish featuring a rich, creamy curry brimming with a medley of nine different vegetables, fruits, nuts, and paneer (Indian cottage cheese). This royal delicacy, known as the “nine-gem curry,” combines a flavorful paste of onions, tomatoes, nuts, and spices with a colorful array of blanched vegetables, fruits, and aromatic seasonings. Simmered in a creamy base, it offers a harmonious blend of sweet, savory, and nutty flavors, making it a regal and indulgent addition to any meal.
Here’s a detailed recipe:
Ingredients:
For the Korma Paste:
- 1 large onion, roughly chopped
- 2 tomatoes, chopped
- 1-inch piece of ginger, chopped
- 4-5 garlic cloves
- 10-12 cashew nuts
- 2 tablespoons desiccated coconut (optional)
- 1 tablespoon poppy seeds (khus khus), soaked in water for 20 minutes (optional)
- 1 tablespoon melon seeds (magaz), soaked in water for 20 minutes (optional)
For the Curry:
- 2 tablespoons oil or ghee (clarified butter)
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.), diced and blanched
- 1/2 cup paneer (Indian cottage cheese), cubed and lightly fried (optional)
- 1/4 cup boiled and cubed potatoes
- 1/4 cup boiled and cubed carrots
- 1/4 cup boiled and cubed beans
- 1/4 cup boiled green peas
- 1/4 cup chopped bell peppers (optional)
- 1/4 cup chopped pineapple (optional)
- 1/4 cup seedless grapes, halved (optional)
- 10-12 cashew nuts (whole or chopped)
- 10-12 golden raisins (kishmish)
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 cup fresh cream
- Salt to taste
- 1 tablespoon sugar or honey (optional)
- Fresh coriander leaves for garnish
Instructions:
Making the Korma Paste:
- Blend together all the ingredients listed under “For the Korma Paste” into a smooth paste using a blender or food processor. Add a little water if needed.
Making the Curry:
- Heat oil or ghee in a pan or kadhai over medium heat. Add bay leaf, green cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
- Add the prepared korma paste to the pan. Cook the paste on medium heat until the oil separates from the sides, and the raw smell disappears. Stir occasionally to prevent sticking.
- Add the blanched mixed vegetables, fried paneer (if using), boiled potatoes, carrots, beans, peas, bell peppers (if using), pineapple (if using), grapes (if using), cashew nuts, and golden raisins to the pan. Mix gently to combine with the korma paste.
- Add red chili powder, coriander powder, garam masala powder, and salt. Stir well to coat the vegetables and paneer with the spices.
- Pour in fresh cream and mix it into the curry gently. Allow it to simmer on low heat for a few minutes, allowing the flavors to blend.
- Adjust the consistency of the curry by adding a little water if it’s too thick. Add sugar or honey if desired for a slight sweetness (optional).
- Once done, turn off the heat. Garnish with freshly chopped coriander leaves.
- Serve Navratan Korma hot with naan, roti, or rice.
Navratan Korma offers a delightful mix of flavors and textures from the assorted vegetables, fruits, nuts, and creamy gravy. Adjust the ingredients and spices according to your taste preferences.
