Dry Navratan Korma Recipe
Dry Navratan Korma is a vibrant, flavorful, and rich vegetable curry from North India, made with a variety of fresh vegetables, dry fruits, and fragrant spices. This delightful dish is packed with a mix of textures, offering a balance of sweetness from pineapple and raisins, richness from fresh cream and cashew paste, and a hearty touch from paneer (cottage cheese). Ideal for a vegetarian meal, it can be paired with a variety of Indian breads or rice for a complete feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) – cut into florets | 1 medium-sized head |
| Carrots (Gajjar) – diced to bite-size | 2 medium-sized |
| Green beans (French Beans) – chopped | 5 beans |
| Green peas (Matar) | 1/2 cup |
| Green bell pepper (Capsicum) – diced | 1 medium-sized |
| Potatoes (Aloo) – diced to bite-size | 2 medium-sized |
| Onions – chopped | 2 medium-sized |
| Ginger – chopped | 1-inch piece |
| Garlic – chopped | 4 cloves |
| Green chili – chopped | 2 whole |
| Tomatoes – pureed | 2 medium-sized |
| Coriander powder (Dhania) | 1 1/5 tablespoons |
| Garam masala or Kitchen King masala | 1/2 tablespoon |
| Red chili powder | 1 teaspoon |
| Salt | As needed |
| Sunflower oil | As required |
| Bay leaves (tej patta) | 2 leaves |
| Cinnamon stick (Dalchini) | 1 small stick |
| Cardamom (Elaichi) pods/seeds | 2 pods |
| Ajwain (Carom seeds) | 1 teaspoon |
| Paneer (homemade cottage cheese) – cubed | 100 grams |
| Fresh cream | 1 cup |
| Cashew nuts (ground to paste) | 1/2 cup |
| Pineapple – cut into bite-sized chunks | 1/2 cup |
| Anardana powder (Pomegranate seed powder) | 1/2 cup |
| Raisins | 2 tablespoons |
| Split cashew nuts | As required |
| Fresh coriander (Dhania) leaves | A few sprigs for garnishing |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~350 |
| Protein | ~8g |
| Carbohydrates | ~45g |
| Dietary Fiber | ~7g |
| Fat | ~18g |
| Saturated Fat | ~5g |
| Sodium | ~300mg |
| Sugars | ~15g |
| Vitamin A | ~150% DV |
| Vitamin C | ~25% DV |
| Calcium | ~150mg |
| Iron | ~2mg |
Instructions
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Preparation:
Begin by preparing all the ingredients. Wash and chop the vegetables into bite-sized pieces, set aside. Puree the tomatoes and chop the onions, ginger, garlic, and green chilies. Grind the cashew nuts into a smooth paste and set aside. -
-
Frying the Paneer:
Heat a little oil in a shallow frying pan. Add the cubed paneer and shallow fry on all sides until golden brown and crispy. Once done, remove the paneer and place it on a kitchen towel to drain excess oil. Set it aside. -
Cooking the Spices:
In the same pan, add a bit more oil if necessary. Toss in the whole spices: bay leaves, cinnamon stick, cardamom pods, and ajwain seeds. Let them crackle for a few seconds to release their aroma. -
Sautéing the Base:
Add the chopped onions to the pan and sauté until they soften and turn translucent. Add the chopped ginger, garlic, and green chilies. Stir and cook until the raw smell disappears and the mixture turns a golden brown color. -
Cooking the Tomato Puree:
Add the pureed tomatoes and sauté until the raw tomato smell fades and the mixture thickens, about 2-3 minutes. -
Cooking the Vegetables:
Add all the chopped vegetables (cauliflower, carrots, green beans, potatoes, and green peas) to the pan. Stir well to combine. Season with coriander powder, red chili powder, and garam masala (or kitchen king masala). Add salt to taste. Mix everything thoroughly and cook for 7-8 minutes, allowing the vegetables to cook slightly. -
Adding Cashew Paste and Cream:
Add the ground cashew paste and fresh cream. Stir everything together until the curry becomes creamy and well combined. If the mixture looks too dry, add about 1/2 cup of water to create a smoother consistency. Let it simmer on low heat for about 5-7 minutes. -
Final Additions:
Once the vegetables are cooked al dente and the curry has thickened, add the raisins, split cashew nuts, and mix well. Let the curry cook for a few more minutes to allow the raisins and cashews to absorb the flavors. -
Adding Fruits and Paneer:
Stir in the pineapple chunks and half of the pomegranate powder. Turn off the heat. Gently fold in the fried paneer cubes. Garnish with freshly chopped coriander leaves, split cashews, and pomegranate pearls. -
Serving:
Serve this rich and flavorful Dry Navratan Korma hot with phulkas, Kashmiri pulao, butter naan, or your choice of Indian bread. It also pairs wonderfully with fresh green salad and a cooling cucumber and green chili raita.
Tips for Best Results:
- Customizing Vegetables: You can adjust the vegetables based on availability and preferences. Sweet potatoes, peas, or even zucchini can be included.
- Creaminess: The fresh cream adds a rich, velvety texture to the dish. If you want a lighter version, you can reduce the amount of cream or substitute with low-fat yogurt.
- Paneer Variations: For a more luxurious touch, you can opt for homemade paneer, which will have a fresher taste and better texture.
This Dry Navratan Korma is a delightful dish that brings together the goodness of vegetables, dry fruits, and the richness of cream. Its aromatic spices and rich flavors are sure to make it a crowd-pleaser for any occasion.
