Category: Main Course, Vegetarian Recipes
Cuisine: Indian, North Indian
Yields:
8 Servings
Navratan Korma is a popular Mughlai dish from India. Mughals ruled the Indian sub continent from the 17th to early 20th centuries. This style of cooking developed in the royal kitchens became known as Mughlai cooking. Nav means nine in Hindi and ratan stands for gems. The emperors had 9 courtiers in their palace who were gems.Navratan Korma is made using at least 9 or more vegetables. This is an elaborate dish and is served during festivals and weddings.
Ingredients
Instructions
- Fry paneer cubes using 1 tsp. melted ghee until light brown on the edges.
- Remove the fried paneer onto a plate and fry about 6 or 7 cashew nuts and raisins in the same pan for 2 minutes.
- Soak remaining cashew nuts in a little water for about 10 minutes. Then put the soaked nuts along with the water, chopped onions, green chillies and ginger into a blender and grind this into a smooth paste.
- Par boil all the vegetables (except bell peppers and grape tomatoes) and keep aside.
- Now make a puree out of the 2 big tomatoes. (Boil for 5 minutes, remove skin and puree in blender).
- Heat remaining 2 tbsp. ghee in a large pan and fry the cashew-onion paste for about 3 minutes until the onion turns a golden brown. Then add in the tomato puree and stir again for 4 to 5 minutes.
- Now add salt, garam masala and mix well. Add in all the par boiled vegetables (drained completely off water). Mix well. Now add in fried paneer cubes. Add in a cup of milk and let it come to a complete boil. Then simmer the curry on low flame for about 6 minutes.
- Add in the bell peppers and grape tomatoes at this stage (both this do not require much cooking time). Add in fresh cream and sprinkle cardamom powder. Simmer for 2 or 3 more minutes.
- Check seasonings and finally add in the pineapple pieces, along with the fried raisins and nuts. Give it a good stir and Navratna Korma is ready to be served! This dish goes very well with nans or rotis (Indian flat breads).