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Photo of Navaratan Korma by Alka Jena at BetterButter
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Navaratan Korma

Apr-23-2016
Alka Jena
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Navaratan Korma RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • UP
  • Simmering
  • Steaming
  • Sauteeing
  • Vegan

Ingredients Serving: 4

  1. The vegetables:
  2. 2 medium sized carrots, cut into 1 cm cubes
  3. 4 cauliflower florets
  4. 8-10 thin and long string beans, cut into 1 cm pieces
  5. 1 medium sized potato, cut into 1 cm cubes
  6. 1/4 cup green peas
  7. 1/4 cup paneer, cut into 1 cm cubes
  8. The spices:
  9. 2-3 green cardamoms
  10. 1 black cardamom
  11. 3 cloves
  12. 1 inch stick of cinnamon
  13. 1 bay leaf
  14. 2 single strands of mace
  15. The korma:
  16. 2 medium sized onions sliced or 1/2 cup thinly sliced onions
  17. 2-3 green chilies chopped
  18. 1/2 tbsp ginger garlic paste
  19. 1/2 cup fresh curd
  20. 1/3 cup fresh cream
  21. 1/4 to 1/2 teaspoon of garam masala powder
  22. 1/2 teaspoon turmeric powder
  23. 1 tsp red chili powder
  24. 1 tbsp coriander powder
  25. 2 tbsp ghee
  26. 1 cup water or add as required
  27. salt as required
  28. The Mughal richness Ingredients:
  29. 1 tbsp poppy seeds
  30. 1 tbsp melon seeds
  31. 10 to 12 almonds
  32. 10 to 12 cashewnuts
  33. 1/4 cup warm water to grinde to a paste or as required
  34. To garnish:
  35. 1 tbsp ghee
  36. 10 pistachois
  37. 10 cashewnuts
  38. 10 walnut halves
  39. 1/2 cup chopped pineapple
  40. 1 tbsp raisins
  41. 1/2 tbsp melon seeds
  42. 1 tbsp mint leaves
  43. A pinch of saffron strands

Instructions

  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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