Navratan Korma (Dry) Recipe – A Royal Mughlai Delight
Navratan Korma (Dry) is a flavorful and aromatic North Indian vegetable curry that hails from the royal kitchens of the Mughal era. The name “Navratan” translates to “nine gems,” signifying the use of nine distinct ingredients that come together to create a rich and delectable dish. Originally prepared for kings and queens, this dish combines a blend of fresh vegetables, paneer (Indian cottage cheese), dry fruits, and a cashew paste that elevates the flavors to another level. A symphony of spices, including garam masala, cinnamon, cardamom, and coriander powder, enhances the taste and gives this korma its signature taste. Serve it with phulka (Indian flatbread), panchmel dal, and boondi raita for a wholesome meal.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Cabbage | 1, chopped into small pieces |
| Carrot | 2, finely chopped |
| Green Beans | 5, chopped |
| Green Chillies | ½ cup |
| Capsicum (Green) | 1, chopped |
| Potato | 2, chopped |
| Onion | 2, chopped |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Green Chillies (additional) | 2, chopped |
| Tomato | 2, pureed |
| Coriander Powder | 1 ½ tbsp |
| Garam Masala Powder | ½ tbsp |
| Red Chili Powder | 1 tsp |
| Salt | To taste |
| Oil | As required |
| Bay Leaf | 2 |
| Cinnamon Stick | 1 |
| Cardamom | 2 |
| Celery | 1 tsp |
| Paneer (Cottage Cheese) | 100 grams, chopped into small pieces |
| Butter | 1 cup |
| Cashew Nuts | ½ cup, made into a paste |
| Pineapple | ½ cup, chopped into small pieces |
| Pomegranate Seeds | ½ cup |
| Raisins | 2 tbsp |
| Fresh Coriander Leaves | Few, for garnishing |
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Instructions:
-
Prepare the Ingredients:
Start by gathering all the ingredients. Chop the vegetables, paneer, and pineapple as required. Make the cashew paste by blending the cashews with a little water to form a smooth paste. Set all ingredients aside. -
Fry the Paneer:
Heat oil in a pan and fry the chopped paneer pieces until they turn golden brown. Once done, remove them from the pan and place them on a tissue to absorb any excess oil. -
Cook the Whole Spices:
In the same pan, add a little more oil if needed. Add the bay leaves, cinnamon stick, and cardamom. Sauté for 10 seconds to release their aroma. -
Sauté the Onions:
Add the chopped onions to the pan and sauté them until they soften and become translucent. This will form the base of the curry. -
Add Ginger, Garlic, and Green Chillies:
Next, add the chopped ginger, garlic, and green chilies to the onions. Cook for another 2-3 minutes, allowing the flavors to meld together. -
Add Tomato Puree and Spices:
Stir in the tomato puree and cook for 3-5 minutes. Then, add coriander powder, garam masala powder, and red chili powder. Stir everything well and let the mixture cook for an additional 5 minutes to allow the spices to release their full flavor. -
Add the Chopped Vegetables:
Add the chopped vegetables (cabbage, carrot, green beans, capsicum, and potato) to the pan. Stir to coat them evenly with the spice mixture. -
Add Cashew Paste and Butter:
Mix in the cashew paste and butter, stirring well to combine. The cashew paste will give the curry a rich, creamy texture, while the butter adds a luxurious flavor. -
Simmer the Vegetables:
Pour in about ½ cup of water and cover the pan. Let the vegetables cook for 7-8 minutes until they become tender but still retain their shape. -
Add Raisins, Cashews, Pineapple, and Pomegranate:
Once the vegetables are cooked, stir in the raisins, cashews, pineapple, and pomegranate seeds. Cook for an additional minute, allowing the flavors to combine. -
Finish with Paneer and Garnish:
Turn off the heat and add the fried paneer pieces to the dish. Garnish with fresh coriander leaves for a burst of color and freshness. -
Serve:
Serve the Navratan Korma (Dry) hot with phulka (Indian flatbread), panchmel dal, and boondi raita for a complete meal.
Tips:
- For a more intense flavor, try roasting the spices (bay leaves, cinnamon, cardamom) before adding them to the oil.
- You can also experiment by adding other vegetables like peas or beans according to your preference.
- If you prefer a spicier korma, increase the amount of green chilies or red chili powder.
- For a healthier version, opt for low-fat paneer and use less butter.
Conclusion:
Navratan Korma (Dry) is a hearty, flavorful dish that brings together the richness of paneer, the sweetness of fruits, and the warmth of spices. With a medley of fresh vegetables and dry fruits, this korma is a delightful addition to any lunch or dinner spread. Whether you’re hosting a special occasion or enjoying a cozy meal with family, this dish is sure to impress. Pair it with your favorite Indian breads and sides, and let the flavors of royal India take you on a culinary journey.
