Navratan Korma: Nine Gems of Flavor in Every Bite

wellhealthorganic.com Navratan Korma: Navratan Korma, a rich Indian dish deriving its name from the nine (nav) ingredients (ratna) it traditionally contains, showcases a delightful blend of nuts, dry fruits, assorted vegetables, fruits, cream, and a plethora of spices and herbs.

Navratan Korma

• Preparation Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Cuisine: Indian, Mughlai
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

Mixed Vegetables:

1. 2 medium carrots, peeled and chopped (about ½ cup)
2. ½ cup shelled peas or frozen peas
3. 1 large potato or 2 medium potatoes, chopped (about ¾ cup)
4. ¼ cup chopped green beans (about 10 to 12 beans)
5. 1 cup chopped cauliflower (optional)
6. 8 to 9 baby corn, chopped (optional)

Other Ingredients:

1. 2 medium-sized onions, thinly sliced (about ½ cup)
2. 2 to 3 green chilies, chopped
3. ½ tablespoon Ginger Garlic Paste (or crushed garlic and ginger)
4. ½ cup Curd (yogurt)
5. ⅓ cup fresh low-fat cream or whipping cream
6. ¼ to ½ teaspoon Garam Masala
7. ½ teaspoon turmeric powder
8. 1 teaspoon red chili powder
9. 2 tablespoons Ghee
10. 1 cup water (or as required)
11. Salt to taste
12. For the Nuts and Seeds Paste:
13. 1 tablespoon poppy seeds
14. 10 to 12 almonds
15. 10 to 12 cashews
16. 1 tablespoon melon seeds
17. ¼ cup water (for grinding)

Whole Spices:

1. 2 to 3 green cardamom
2. 1 black cardamom
3. 3 cloves
4. 1-inch stick of cinnamon
5. 1 Indian bay leaf (tej patta)
6. 2 single strands of mace

For Garnish:

1. 1 tablespoon Ghee
2. 6 to 7 blanched almonds
3. 10 pistachios
4. 10 cashew nuts
5. 10 walnut halves
6. 1 tablespoon raisins
7. ½ cup chopped pineapple or pineapple slices
8. ½ tablespoon melon seeds
9. 1 tablespoon mint leaves
10. A pinch of saffron strands
11. 2 teaspoons ginger julienne

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Instructions:

Preparing Nuts and Seeds Paste:

1. Soak all dry fruits and seeds in hot water for 30 to 40 minutes.
2. Peel almonds and add them to a grinder along with the other soaked nuts and seeds.
3. Add 1/4 cup of water and blend until a smooth paste forms. Adjust water as needed. Set aside.

Making Navratan Korma:

1. Heat ghee in a thick-bottomed pot. Add whole spices and fry until aromatic.
2. Add sliced onions and sauté until golden. Next, incorporate ginger-garlic paste along with finely chopped green chilies. Sauté until fragrant.
3. Mix in the nuts-seeds paste and curd. Stir well. Add turmeric and chili powder. Sauté for 3 to 4 minutes.
4. Add mixed veggies and water. Season with salt. Simmer covered until the vegetables are tender.
5. Stir in cream and garam masala. Remove from heat. Keep aside.

Garnishing Navratan Korma:

1. Heat ghee in a frying pan. Sauté blanched almonds until pale golden. Set aside.
2. In the same pan, sauté pistachios, cashews, walnuts until lightly golden. Add raisins, melon seeds, chopped pineapple, mint leaves, saffron strands, and ginger julienne. Sauté briefly.

Serving Navratan Korma:

1. Garnish korma with sautéed nuts, seeds, and pineapple cubes. Serve with Indian flatbread or rice.

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Notes:

• If melon seeds are unavailable, adjust by increasing almonds and cashews.
• Soak poppy seeds before blending.
• Pineapple is optional. Substitute with apples or grapes if desired.
• Paneer can be added optionally.
• Customize mixed veggies according to preference.