Navaratan Korma | How to make Navaratan Korma

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By Alka Jena
Created on 23rd Apr 2016
  • Navaratan Korma, How to make Navaratan Korma
Navaratan Kormaby Alka Jena
  • Navaratan Korma | How to make Navaratan Korma (14 likes)

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    Rate It!
  • By Alka Jena
    Created on 23rd Apr 2016

About Navaratan Korma

North Indian cuisine is a part of Indian cuisine, from the region of Northern India and includes the Awadhi cuisine, Bihari cuisine, Bhojpuri cuisine, Kumauni cuisine, Cuisine of Kashmir, Mughlai cuisine, Punjabi cuisine, Rajasthani cuisine, Cuisine of Uttar Pradesh. North Indian cuisine has had strong Central Asian influences as compared to its southern or eastern counterpart. This exotic Mughalai cuisine inspired preparation is known as ‘Navaratan Korma. ‘Navaratan’ means nine jewels and ‘Korma means a silky buttery sauce which is very smooth in texture. This dish is supposed to contain a mix of 9 fruits, vegetables and fried nuts. In true Mughlai cuisine fashion, cream (or cashew nut paste) is added to form the gravy. This is different from the less rich coconut based mixed vegetable curry from South India.

Navaratan Korma, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Navaratan Korma is just mouth-watering. This amazing recipe is provided by Alka Jena. Be it kids or adults, no one can resist this delicious dish. How to make Navaratan Korma is a question which arises in people's mind quite often. So, this simple step by step Navaratan Korma recipe by Alka Jena. Navaratan Korma can even be tried by beginners. A few secret ingredients in Navaratan Korma just makes it the way it is served in restaurants. Navaratan Korma can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Navaratan Korma.

  • Prep Time30mins
  • Cook Time20mins
  • Serves4People
Navaratan Korma

Ingredients to make Navaratan Korma

  • The vegetables:
  • 2 medium sized carrots, cut into 1 cm cubes
  • 4 cauliflower florets
  • 8-10 thin and long string beans, cut into 1 cm pieces
  • 1 medium sized potato, cut into 1 cm cubes
  • 1/4 cup green peas
  • 1/4 cup paneer, cut into 1 cm cubes
  • The spices:
  • 2-3 green cardamoms
  • 1 black cardamom
  • 3 cloves
  • 1 inch stick of cinnamon
  • 1 bay leaf
  • 2 single strands of mace
  • The korma:
  • 2 medium sized onions sliced or 1/2 cup thinly sliced onions
  • 2-3 green chilies chopped
  • 1/2 tbsp ginger garlic paste
  • 1/2 cup fresh curd
  • 1/3 cup fresh cream
  • 1/4 to 1/2 teaspoon of garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • 2 tbsp ghee
  • 1 cup water or add as required
  • Salt as required
  • The Mughal richness Ingredients:
  • 1 tbsp poppy seeds
  • 1 tbsp melon seeds
  • 10 to 12 almonds
  • 10 to 12 cashewnuts
  • 1/4 cup warm water to grinde to a paste or as required
  • To garnish:
  • 1 tbsp ghee
  • 10 pistachois
  • 10 cashewnuts
  • 10 walnut halves
  • 1/2 cup chopped pineapple
  • 1 tbsp raisins
  • 1/2 tbsp melon seeds
  • 1 tbsp mint leaves
  • A pinch of saffron strands

How to make Navaratan Korma

  1. Soak all the dry fruits and seeds in hot water for 30-40 minutes. Remove the peels from the almonds and add the peeled almonds in a grinder. Add 1/4 cup water and grind the poppy seeds, melon seeds, almonds, cashew nuts to a fine paste.
  2. Add more water if required while making the paste. Then keep this paste aside.
  3. In the meanwhile, cut the vegetables and steam in a steamer for 5 to 7 minutes, till they are half done. Transfer to a sieve and wash them in cold water to retain its firmness.
  4. Heat ghee in a pan. Add the whole garam masala and fry till they crackle and become aromatic.
  5. Add the sliced onions and saute them till they turn golden.Now add the ginger-garlic paste and chopped green chilies, saute till the raw aroma of ginger-garlic goes away.
  6. Now whisk the curd well and keep it ready. Next add the ground paste and curd. stir well. Add turmeric, coriander powder and red chili powder and stir it well for 3-4 minutes on a low flame.
  7. Now add the vegetables with 1 cup of water. Season with salt and mix it well. Cover and simmer the veggies till they are cooked. Check as they are half cooked earlier.
  8. Once the veggies are cooked, add the cream and stir it with the rest of the korma, turn off the flame. Sprinkle garam masala powder and keep aside.
  9. Heat 1 tbsp ghee in a small frying pan and saute the cashews, pistachios, walnuts till they turn into a pale golden colour. Now add 1 tbsp of raisins, 1/2 tbsp melon seeds. Saute it for some seconds.
  10. Then add 1/2 cup chopped pineapple cubes. Saute for a minute. Next add 1 tbsp mint leaves, a pinch of saffron strands and saute for 1/2 a minute.
  11. Garnish the korma with the sauteed garnishing ingredients.
  12. Serve this Navratan korma with jeera rice for a blissful taste of this wonderful North Indian Cuisine.

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