Navratan Korma Recipe – A Delightful North Indian Dish
Navratan Korma is a royal, rich, and aromatic curry that blends an assortment of nine vegetables and dry fruits, making it a wholesome treat for your taste buds. The name Navratan translates to “nine gems,” symbolizing the nine key ingredients of the dish—five vegetables and four dry fruits. Creamy coconut milk is often used to create its rich texture, but you can opt for milk or cream if you prefer a different flavor profile. This vegetarian dish is perfect for a fulfilling lunch, paired with fresh boondi raita and tawa paratha.
Here’s how to recreate this North Indian delicacy at home:
Ingredients
For the Paste:
| Ingredient | Quantity |
|---|---|
| Cashews | 5 |
| Almonds | 5 |
| Melon seeds | 1 tablespoon |
For the Korma:
| Ingredient | Quantity |
|---|---|
| Onion (finely chopped) | 1 |
| Tomato (chopped) | 1 |
| Mixed vegetables (potatoes, peas, capsicum, beans, carrots) | 1 ½ cups |
| Ginger garlic paste | ½ tablespoon |
| Coconut milk | ¾ cup |
| Turmeric powder | ½ teaspoon |
| Red chili powder | ½ teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Ghee (or oil) | 2 tablespoons |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Pomegranate | 2 tablespoons |
| Cashews | 1 tablespoon |
| Raisins | 1 tablespoon |
| Ghee | 1 tablespoon |
Preparation Time:
- 15 minutes
Cooking Time:
- 50 minutes
Instructions:
-
Prepare the Paste:
- Begin by soaking the cashews, almonds, and melon seeds in water for about 30 minutes. Once soaked, drain the water and peel the almonds.
- Transfer the soaked ingredients to a blender and grind them into a smooth paste. Set this paste aside.
-
Cook the Korma:
- Heat 2 tablespoons of ghee (or oil) in a large pan over medium heat. Add the finely chopped onions and cook until they turn soft and translucent.
- Once the onions are cooked, add the ginger garlic paste and sauté it for a minute, letting it release its fragrant aroma.
- Now, add the chopped tomatoes along with turmeric powder, red chili powder, coriander powder, and the prepared paste. Stir everything well and let it cook for 2-3 minutes, allowing the flavors to blend together.
-
Add the Vegetables:
- Add the mixed vegetables to the pan and pour in 1 cup of water. Stir everything together, ensuring the vegetables are well coated with the spices and paste.
- Cover the pan and cook the mixture on medium heat for 10-15 minutes, or until the vegetables are tender.
-
Garnish the Korma:
- In a small pan, heat 1 tablespoon of ghee and fry the cashews until they are golden brown.
- Once the vegetables are cooked, add the fried cashews to the korma and stir gently to combine.
- To finish, garnish the korma with fresh pomegranate seeds for a burst of color and flavor.
-
Serving Suggestions:
- Navratan Korma is best served hot with a side of Boondi Raita and Tawa Paratha for a complete and satisfying lunch.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 200mg |
This Navratan Korma recipe brings together the perfect balance of textures from the vegetables and dry fruits, enriched by the creamy coconut milk. Whether you’re a seasoned cook or just trying something new, this dish will surely bring a touch of North India to your table!
