NavRatan Korma means Nine Jewels. This North Indian iconic recipe uses a combination of vegetables, dry fruits and fresh fruits that total up to a minimum of 9. One can choose any vegetables that are compatible with each other along with dry fruits like Cashewnuts, almonds, walnuts, pistas, raisins and fresh fruits such as pineapple, pomegranate. The combination can be a mix of the three groups in any ratio. The flavours of this recipe are very subtle, mild and little on the sweeter side.
Use whole spices like tej patta, cinnamon adds a nice aroma and softness to any curry. So whenever you are in mood of having something different add these to your recipes.
Adding cashewnuts to the onion paste helps in giving the required creamy texture to the gravy.
This recipe should be prepared on a slow flame given it has cashewnuts in the gravy. Cahewnuts burn very quickly and cooking on a high flame can impact the flavor.
This recipe is very good for kids as it is not spicy and has lots of vegetables in it.
- Cauliflower florets 8
- French beans 8
- Fresh peas ¼ cup
- Sweet corn ¼ cup
- Carrot 1
- Paneer cubes 50 grams
- Cashewnuts 15
- Almonds 5
- Raisins 10
- Pineapple a few cubes
- Pomegranate a few seeds
- Bay leaf 1
- Cinnamon stick ½ inch
- Black peppercorns 5
- Green Cardamom 1
- Shahjeera ¼ teaspoon
- Onions 2 ( small )
- Fresh Cream ½ cup
- Milk 2 tablespoon
- Green chillies 2
- Ginger-Garlic paste 1 teaspoon
- Cumin seeds powder ½ teaspoon
- Coriander powder ½ teaspoon
- Salt to taste
- Oil 2 tablespoon
- Ghee 1 tablespoon
- Water as needed
Warm the milk and soak about 10 Cashew Nuts in it for 30 minutes.
Heat a pan and add 5 to 6 cups of water for boiling.
Chop the french beans and carrot in small pieces and add them to the boiling water. Also add the peas and corn. Boil for about 5 minutes on full flame.
Add the cauliflower florets as well and let them all boil till almost cooked.
Drain and keep aside till the gravy is prepared.
Chop the onion into quarters. Heat up a half cup of water and add the onion pieces and soaked Cashewnuts to it
Boil for a few minutes till the Cashewnuts turn soft. Take them in a mixer jar and grind to a paste.
Heat the oil in a frying pan on low flame. Put in the bay leaf, cinnamon, black peppercorns, cardamom and Shahjeera.
Let them fry for a minute and then add the Ginger-Garlic paste.
Saute till slight colour change then add the onion paste and stir till the raw smell goes away.
Add the green chillies ( chopped), coriander powder and cumin seeds powder.
Stir once and then add the boiled vegetables, paneer cubes and salt Also, add about 1 cup of water.
Cover with a lid and simmer till the water evaporates. Add the cream and pineapple cubes.
Whisk just once or twice and shut off the flame.
Heat a small frying pan and add 1 tablespoon of ghee.
Chop the remaining Cashewnuts and almonds coarsely. Toss in the pan and stir fry till light golden in color.
To serve the Korma, garnish with the fried Cashewnuts, almonds, raisins and pomegranate seeds.
Serve immediately with rice, roti or Naan.
After adding the pineapple, it is not advisable to keep for long before serving as it tends to turn bitter.