Vegan Navratan Korma Recipe
Indulge in the exquisite flavors of Vegan Navratan Korma, a delightful North Indian dish that beautifully combines an array of vegetables and aromatic spices in a creamy, coconut-based sauce. This vibrant and nutritious recipe is perfect for lunch and is entirely vegan, making it suitable for a variety of dietary preferences. Here’s a detailed guide on how to prepare this culinary masterpiece.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 2, cut into small pieces |
| Green Beans | 10, cut |
| Cabbage | 1/2 cup, chopped |
| Potatoes | 2, boiled and chopped |
| Tofu | 1/2 cup, cubed |
| Onions | 2, finely chopped |
| Green Chilies | 6, slit lengthwise |
| Ginger Garlic Paste | 2 tablespoons |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Cardamom Powder | 1/4 teaspoon |
| Large Cardamom | 1, crushed |
| Cloves | 3, crushed |
| Ginger | 1 inch, sliced |
| Coconut Curd | 1 cup |
| Coconut Milk | 1/2 cup, thick |
| Fresh Mint | As per preference |
| Saffron | 8 strands |
| Silver Vark | Optional |
| Pineapple | A little, chopped |
| Raisins | 2 tablespoons |
| Cashew Nuts | 6-8, toasted |
| Almonds | 1 tablespoon, slivered |
| Pistachios | 1 tablespoon, slivered |
| Garam Masala Powder | 1/2 teaspoon |
| Coconut Oil | As needed |
| Poppy Seeds | 1 1/2 tablespoons |
| Cashew Nuts | 10, for garnish |
| Almonds | 15, for garnish |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 320 |
| Protein | 9g |
| Carbohydrates | 45g |
| Fat | 14g |
| Fiber | 7g |
| Sugar | 5g |
Instructions
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Prepare Nuts: Start by soaking the cashews and almonds in water for about 30 minutes. After soaking, drain them and blend with poppy seeds in a mixer grinder until smooth. Set aside this nut paste.
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Cook Vegetables: In a large pot, cook all the chopped vegetables until they become tender. Once cooked, remove them from the pot and set aside.
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Sauté Spices: In the same pot, heat some coconut oil over medium heat. Add crushed cloves, cinnamon, large cardamom, and regular cardamom. Sauté these spices for about 15 seconds until fragrant.
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Add Aromatics: Add the chopped onions, ginger, and ginger-garlic paste to the pot. Sauté for approximately 2 minutes until the onions become translucent. Next, add the slit green chilies and continue to cook for another minute.
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Make the Paste: Once the onion mixture is cool, transfer it to the mixer grinder and blend it into a smooth paste. Return this paste to the pot.
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Spice It Up: Add red chili powder, turmeric powder, and salt to the pot. Cook the mixture for 3-4 minutes, allowing the spices to meld together.
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Combine Ingredients: After cooking the spices, add the coconut curd, coconut milk, and the prepared nut paste to the pot. Stir well and let it simmer for about 5 minutes.
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Incorporate Vegetables: Add the cooked vegetables, tofu, and about 1 cup of water to the pot. Stir well and allow everything to simmer for another 5 minutes.
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Final Touches: After 5 minutes, sprinkle in the garam masala and mix gently.
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Garnish: In a small frying pan, heat some coconut oil. Add the toasted cashew nuts, raisins, almonds, and pistachios, sautéing for about 15 seconds before adding them to the korma gravy.
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Serve: Transfer the Vegan Navratan Korma to a serving bowl, garnishing it with silver vark, pineapple chunks, saffron strands, and fresh mint leaves.
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Enjoy: Serve this delightful korma with garlic dal, cucumber salad, and soft phulkas for a complete meal.
This Vegan Navratan Korma not only captivates the senses with its rich flavors and textures but also offers a healthful option packed with essential nutrients. It’s an excellent choice for family meals, gatherings, or whenever you desire a touch of elegance on your plate. Enjoy the burst of flavors and the wholesome goodness of this dish!
