Navratan Korma Recipe
Navratna Korma is an appetizing mixture of vegetables and fruits in creamy intense gravy flourishing with almonds, cashew, pistachio paste, and cream. Navratan korma, a dish made with 9 ingredients; nav means nine and rattan means jewellery or ingredients, and korma is a dish made using curd, cream, dry fruits and seeds paste, and coconut.
It is another famous Indian dish from the plates of Mughals that is simply lip-smacking. This delectable vegetable curry recipe is the scrumptious way to eat your dose of veggies and nuts as well and makes a rich option to prepare on a festival like Eid or any other festival. Here is an easy korma recipe which you can prepare any day, any time, and for the occasion. Scroll down to know how to make navratan korma at home-
|Prep Time: 30 to 40 Mins||Cooking Time: 35 Mins||Servings: 4|
Cuisine: Indian / Course: Main Course
Ingredients for Navratan Korma
- 2 carrots, medium
- 1/2 cup peas, frozen or shelled
- 2 medium potatoes
- 10 to 15 beans
- 1 small cauliflower
- 8 babycorn
- 2 onions, medium size
- 3 green chillies
- 1/2 tbsp. ginger garlic paste
- 100 grams yogurt or curd
- 1/3 cup low fat cream
- 1/3 tsp. garam masala powder
- 1/2 tsp. turmeric powder
- 1/2 to 1 tsp. red chilli powder
- 2 tbsp. ghee
- Water as needed
- Salt as needed
- 1 tbsp. poppy seeds
- 12 to 15 almonds
- 12 to 15 cashews
- 1 tbsp. watermelon seeds
- Water as needed
Whole garam masala
- 3 green cardmom
- 1 black cardmom
- 2-3 cloves
- 2 strands of mace (javitri)
- 1-inch cinnamon
- 2 bay leaf (tez patta)
- 1 tbsp. ghee
- 7 to 8 almonds
- pistachios 8 to 10
- cashews 8 to 10
- walnut 8 to 10 (halves)
- raisins 1 tbsp.
- pineapple slices 2 to 3
- melon seeds 1/2 tbsp.
- mint leaves 1 tbsp.
- A pinch of saffron
- ginger julienne 2 tsp.
How to make navratan korma
First prepare paste
Take poppy seeds, almonds, cashews, and watermelon seeds. Soak them in hot water for 30 to 40 minutes. You can also soak them in normal water for 2 to 3 hours.
Now, pick almonds from it, peel it, and add it in a grinding jar.
Drain the water from the remaining seeds and nuts, and transfer them in a grinding jar with almonds.
Add water as needed to make a smooth paste. Do not add water at once. Firstly grind it one time and then if required then add more water slowly to make a smooth fine paste. When done, keep it aside.
Now we will make korma
Take onion, peel, and finely slice them. Take green chilies, beans, potatoes, cauliflower, baby corn, and finely chop all the mentioned veggies.
In a handi, kadhai, or a deep pan, add ghee to heat. When it is hot, add whole garam masala and fry them till they crackle and release their aroma.
Add finely sliced onion in the pan and saute till they turn golden in color.
When the onions are fried, add green chilies and ginger garlic paste in it. Saute it till the raw aroma of ginger garlic paste goes away. If you don’t have ginger garlic paste, then take 5 to 6 garlic cloves and 3/4 inch ginger and crush them into mortar-pestle to make a smooth paste.
Add the royal paste made with seeds and nuts and stir well. Add curd and stir again to mix well.
Now, add turmeric powder and red chili powder to the mixture and stir it again. Saute for 4 to 5 minutes on a low flame and keep stirring it from preventing it to stick at the bottom of the pan.
Add chopped mixed veggies, 1 cup water, and salt to taste, and mix it well. Stir and cover the vessel with lid. Lower the flame and let it cook.
When the veggies are cooked, add cream and mix it well with the korma. To check whether the veggies are cooked or not, press them with a spoon, if they get mashed easily, they are cooked. If not, then cook it for few more minutes.
Switch off the flame and sprinkle garam masala powder to it. Cover the lid and keep it aside.
Take a small frying pan, place it on a medium flame, add 1 tbsp. ghee and let it heat.
Add blanched almonds to it and sauté it till the color turns pale golden. To blanch the almonds, soak them in water for 2 to 3 hours or you can boil them for 60 to 70 seconds.
Shift the almonds to the one side of the pan and then add cashews, pistachios, and walnut halves to it. Sauté them till the color of cashew turn to light golden.
When done, add raisins and melon seeds to it and sauté again for few seconds.Now add chopped pineapple and sauté it for a minute or so.
Now add mint leaves, ginger julienne, and a pinch of saffron strands to it and sauté for another 30 to 40 seconds.
Now garnish the navratan korma with these garnishing ingredients and it is ready to serve on plate. Serve it hot with butter naan, tandoori roti, rumali roti, parathas or any other Indian bread. This delicious gravy recipe will also go well with jeera rice, matar pulao, or just simple steamed rice. Prepare this easy navratan korma recipe for the dinner tonight and treat the loved ones with the bunch of flavors.
Tips and Variations
- If the melon seeds are unavailable, you can still make navratan korma with the rest of the ingredients. Just increase the number of almonds and cashews quantity by 1 tbsp.
- Do not ground the poppy seeds without soaking them in water. If done so, they will take a lot of time to turn into a smooth paste.
- You can also use cottage cheese or paneer as one the ingredient of navratan korma.