Is a rich Mughlai gravy. This dish is named as a tribute to the original navratan- the nine jewels or the nine courtiers of the great mughal emperor akbar.In true Mughlai cuisine, cream or cashew nut paste is added to form the gravy. It is slightly sweetish in nature.I skipped adding pineapple, which is quite a popular "ratna" added to Navratan Kuruma.I don't like if the stuff is so sweet.Try out this easy korma recipe .
This is totally different from the coconut based mixed vegetable kurma of South India.
Ingredients:
2 cups of diced, mixed vegetables - I used carrot, beans, butter bean and potato (cauliflower will be nice too!),but I didn't have it.
A few cubes of paneer
10 cashew nuts and poppy seeds soaked in water, for 15 Minutes and ground to a paste
1 large onion, minced
1 tomato, ground into paste
3 green chillies
1 tsp ginger garlic paste
1 cup milk or some fresh cream
1 tbsp butter or ghee
Salt to taste
The Spice Powders:
1 tsp garam masala
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
Garnish with fried raisins for little sweetness.
Method:
Heat the butter or ghee in a kadai / pan.Add minced onions and fry until pink and transparent.
Add ginger garlic paste to the onions. Just split the chillies and add along with it. Fry for 30 seconds.
Add the tomato paste and saute till raw smell goes. Add all the spice powders. Fry for a minute.
Mix well and let it cook until the ghee appears on the sides .
Add milk and about 1/2 cup of water. Add the chopped vegetables. Mix well an cook covered, until the vegetables are cooked.
Add the cashew nut-raising paste and mix well.
Add salt and paneer cubes. Cook open for another 5 minutes until the gravy thickens and comes together.
Garnish Navratan korma with fried cashews, raisin , fresh coriander leaves and serve hot as a side dish chapati, tawa nan, roti, or pulao. This is a korma recipe that'll surely wow your guests.
