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
Ingredient | Quantity | Notes |
---|---|---|
Cauliflower (Gobi) | 1 | Cut into florets |
Carrots (Gajjar) | 2 | Diced into bite-size |
Green Beans (French Beans) | 5 | Cut into bite-size |
Green Peas (Matar) | 1/2 cup | Fresh or frozen |
Green Bell Pepper (Capsicum) | 1 | Diced into bite-size |
Potatoes (Aloo) | 2 | Diced into bite-size |
Aromatics and Base
Ingredient | Quantity | Notes |
---|---|---|
Onions | 2 | Chopped |
Ginger | 1-inch piece | Chopped |
Garlic | 4 cloves | Chopped |
Green Chilies | 2 | Chopped |
Tomatoes | 2 | Pureed |
Spices
Ingredient | Quantity | Notes |
---|---|---|
Coriander Powder (Dhania) | 1 1/5 tbsp | Adds earthy flavors |
Garam Masala Powder | 1/2 tbsp | Or Kitchen King Masala |
Red Chili Powder | 1 tsp | Adjust as per heat preference |
Salt | To taste |
Whole Spices
Ingredient | Quantity | Notes |
---|---|---|
Bay Leaves (Tej Patta) | 2 | Adds fragrance |
Cinnamon Stick (Dalchini) | 1 | Aromatic base |
Cardamom (Elaichi) Pods/Seeds | 2 | Warm, sweet aroma |
Ajwain (Carom Seeds) | 1 tsp | Subtle aniseed flavor |
Additional Ingredients
Ingredient | Quantity | Notes |
---|---|---|
Paneer (Homemade Cottage Cheese) | 100 g | Cubed and fried |
Fresh Cream | 1 cup | Adds creaminess |
Cashew Nuts | 1/2 cup | Ground into a paste |
Pineapple | 1/2 cup | Bite-size chunks |
Anardana Powder | 1/2 cup | Pomegranate seed powder |
Sultana Raisins | 2 tbsp | Natural sweetness |
Cashew Nuts | Handful | Split, for garnish |
Coriander (Dhania) Leaves | Few sprigs | Fresh garnish |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Instructions
-
Preparation
Gather all ingredients and arrange them on the kitchen counter. Prepare the vegetables by chopping them into bite-size pieces, ensuring even cooking.βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
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. -
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 sautΓ© until soft and translucent.
- Stir in ginger, garlic, and green chilies, and cook until the raw aroma disappears, and the mixture turns light brown.
-
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.
-
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.
-
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.
-
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.
-
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
Nutrient | Approximate Value per Serving |
---|---|
Calories | 320 kcal |
Protein | 10 g |
Carbohydrates | 22 g |
Fats | 18 g |
Fiber | 4 g |
Enjoy the burst of flavors and textures with this Dry Navratan Korma, a dish that celebrates the Mughlai tradition with a contemporary twist. Itβs a feast for the eyes and the palate, perfect for your next meal!