Dry Navratan Korma – Flavorful Mughlai Vegetable Medley

Dry Navratan Korma Recipe: A Flavorful Mughlai Delight

Dry Navratan Korma, a delectable North Indian dish, is a beautiful medley of nine exquisite ingredients, combining vegetables, fruits, and nuts to create a semi-sweet and aromatic delight. Unlike its curry counterpart, this dry version highlights the richness of the spices and the creamy texture in a unique way, perfect for lunch or special occasions.

Ingredients and Nutritional Information

Vegetables

Aromatics and Base

Spices

Whole Spices

Additional Ingredients

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Instructions

1. Preparation
   Gather all ingredients and arrange them on the kitchen counter. Prepare the vegetables by chopping them into bite-size pieces, ensuring even cooking.

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2. Frying Paneer
   Heat oil in a shallow frying pan and shallow fry the paneer cubes until golden and crisp. Remove and place them on a kitchen towel to drain excess oil.

3. Cooking Aromatics

   • In the same pan, add more oil if needed.
   • Toss in bay leaves, cinnamon stick, cardamom pods, and ajwain. Let them crackle for a few seconds.
   • Add chopped onions and sauté until soft and translucent.
   • Stir in ginger, garlic, and green chilies, and cook until the raw aroma disappears, and the mixture turns light brown.

4. Making the Base

   • Pour in the tomato puree and cook until the raw smell fades.
   • Mix in coriander powder, garam masala, and red chili powder. Stir well to combine.

5. Cooking Vegetables

   • Add the chopped vegetables and green peas. Mix thoroughly to coat them with the spice base.
   • If the mixture feels too dry, add a splash of oil and stir.

6. Adding Creaminess

   • Stir in the cashew paste and fresh cream. Mix until the vegetables are well-coated, and the mixture thickens slightly.
   • Add 1/2 cup of water and cover the pan with a lid. Let the vegetables cook on low flame for 7-8 minutes or until tender but not mushy.

7. Incorporating Nuts and Fruits

   • Add raisins and split cashew nuts to the vegetable mix. Cook for a few more minutes to let the flavors blend.
   • Toss in pineapple chunks and half the pomegranate powder. Stir gently to combine.

8. Finishing Touch

   • Turn off the flame and top the dish with the fried paneer cubes.
   • Garnish with fresh coriander leaves, split cashews, and a sprinkle of pomegranate pearls.

Serving Suggestions

Dry Navratan Korma pairs beautifully with a variety of sides, making it versatile for any meal. Here are some pairing ideas:

• Bread Options: Serve with soft Phulkas, buttery Naan, or Parathas.
• Rice Varieties: Accompany with fragrant Kashmiri Pulao or simple steamed basmati rice.
• Raita & Salad: Add a cooling Cucumber and Green Chili Raita or a crisp green salad for a complete meal.
• Dal Combination: Pair with Dal Banjara for a hearty and wholesome experience.

Nutritional Highlights

Enjoy the burst of flavors and textures with this Dry Navratan Korma, a dish that celebrates the Mughlai tradition with a contemporary twist. It’s a feast for the eyes and the palate, perfect for your next meal!