Vegan Navratan Korma Recipe
Indulge in the vibrant flavors of Vegan Navratan Korma, a luxurious North Indian dish celebrated for its medley of vegetables, nuts, and aromatic spices. This recipe combines a variety of textures and tastes, making it a delightful centerpiece for any meal, be it a festive gathering or a cozy dinner at home. The name “Navratan” translates to “nine gems,” and this dish truly reflects the richness of Indian cuisine. Let’s embark on a culinary adventure to create this comforting, creamy, and utterly delicious korma that is perfect for everyone, including those following a vegan diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2 – diced small |
| Green beans (French Beans) | 10 to 12 – cut into 1 inch pieces |
| Cauliflower (Gobi) | 1/2 cup – cut into florets |
| Potatoes (Aloo) | 2 – boiled and diced |
| Tofu | 1/2 cup – diced |
| Onions | 2 – sliced |
| Green Chillies | 6 |
| Ginger Garlic Paste | 2 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 3-4 – powdered |
| Black cardamom (Badi Elaichi) | 1 |
| Cloves (Laung) | 3 |
| Ginger | 1 inch |
| Coconut Yogurt | 1 cup – optional |
| Coconut milk | 1/2 cup – thick |
| Mint Leaves (Pudina) | As needed |
| Saffron strands | 6-8 |
| Edible Silver Foil/Leaf (Chandi Ka Vark) | Optional |
| Pineapple | Few pieces |
| Raisins | 2 tablespoons |
| Cashew nuts | 6-8 – toasted |
| Badam (Almond) | 1 tablespoon – sliced |
| Pistachios | 1 tablespoon – sliced |
| Garam masala powder | 1/2 teaspoon – optional |
| Coconut Oil (cold pressed) | As needed |
| Poppy seeds | 1-1/2 tablespoons |
| Whole Cashew nuts | 10 |
| Badam (Almond) | 15 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 12g |
| Carbohydrates | 42g |
| Dietary Fiber | 8g |
| Sugars | 7g |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Sodium | 400mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 60 minutes |
| Cooking Time | 30 minutes |
| Total Time | 90 minutes |
| Servings | 4 servings |
Instructions
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Soak the Nuts: Begin the journey to making your Vegan Navratan Korma by soaking the cashews and almonds, which are reserved for the paste, in water for about 40 minutes. This will soften them and make blending easier.
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Prepare the Vegetable Mix: While the nuts are soaking, chop all the vegetables: dice the carrots, cut the green beans into one-inch pieces, break the cauliflower into florets, and prepare the boiled potatoes and tofu. Gather all your ingredients for the korma to streamline the cooking process.
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Steam the Vegetables: In a steamer, steam the chopped vegetables with a pinch of salt until they are tender yet retain their shape, which should take around 5-7 minutes.
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Make the Nut Paste: Once the nuts are soaked, drain them and place them in a blender. Add the poppy seeds and a little water, then blend until you achieve a smooth paste. Set this mixture aside for later use.
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Sauté the Aromatics: In a large pan, heat some coconut oil over medium heat. Add the cloves, black cardamom, green cardamom pods, and sliced onions. Sauté until the onions become translucent. Next, add the ginger-garlic paste and green chillies, cooking for a few minutes until the raw smell disappears.
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Blend the Spice Mix: Allow the sautéed mixture to cool slightly before transferring it to a blender. Blend until you achieve a smooth consistency. Return the blended gravy to the pan.
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Cook the Spices: In the same pan, add the turmeric powder, red chilli powder, and salt to the blended mixture. Cook for about 3-4 minutes, stirring occasionally to ensure the spices are well integrated.
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Combine the Creamy Elements: To this aromatic mixture, add the coconut yogurt, thick coconut milk, and the nut-seed paste. Stir well and let it cook for another 4-5 minutes, allowing the korma to thicken.
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Add the Vegetables and Tofu: Gently fold in the steamed vegetables, tofu, and a cup of water into the korma. Cook everything together for an additional 4-5 minutes, ensuring the flavors meld beautifully. If the korma appears too thick, feel free to add a little more water to achieve your desired consistency. Taste and adjust the seasoning with salt if necessary.
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Finish with Garam Masala: If you choose to use garam masala, sprinkle it over the korma and give it a final stir to incorporate all the spices.
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Prepare the Garnish: In a small pan, heat some coconut oil over low heat. Add whole cashews and raisins, frying them gently until golden. Once done, turn off the heat and add the sliced almonds and pistachios, roasting for a few more seconds until fragrant.
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Serve with Style: Spoon the Vegan Navratan Korma into a beautiful serving bowl. If using, delicately place a piece of edible silver foil (chandi ka varq) on top. Garnish with the fried cashews, sultanas, sliced almonds, and pistachios. Arrange the pineapple slices and a sprinkle of saffron and fresh mint leaves on top for an added burst of flavor and color.
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Pair and Enjoy: For a wholesome meal, serve the Vegan Navratan Korma alongside Paneer Pulao with Green Peas and Tadka Raita (Spiced Curd with Onions). This combination not only enhances the flavors of the korma but also makes for a delicious weeknight dinner or a stunning main course for parties.
Tips for Success
- Feel free to add any seasonal vegetables you have on hand, as this dish is versatile and allows for various substitutions.
- For a spicier version, increase the amount of green chillies or add a pinch of red chili flakes.
- Ensure the tofu is pressed well to remove excess moisture for better texture in the dish.
With its rich flavors and comforting texture, the Vegan Navratan Korma is sure to become a beloved recipe in your kitchen. Enjoy cooking and sharing this delightful dish with your loved ones!
