Navratna korma is a delicious and aromatic Indian dish known for its rich, creamy texture and vibrant flavors. “Navratna” literally translates to “nine jewels,” referring to the nine different ingredients typically used in this dish, representing a blend of vegetables, fruits, nuts, and paneer (Indian cottage cheese).

It’s a vegetarian curry that originated from Mughlai cuisine and is known for its royal and opulent preparation. This Navratan Korma is a Dream Come True! Try it Today and Wow Your Family! Mention Navratan Korma and we will start drooling!

About Navratna Korma

When I looked up how this dish was created I got some insights into what might have been a beautiful period of amalgamation of cultures. It is possible, researchers say, that Akbar with his court of nine courtiers was motivated to request a Persian dish more acceptable to the Hindu population.

The “nine gems dish” had to have an equally impressive name; hence, we now have Navratan or the nine gems korma! I can imagine the flurry that might have come up with such a request!

The recipe takes up to cook vegetables and dried fruits the way meat was cooked in Persian dishes. High heat is used to begin with, and then slow heat is used over time. Our specialty is infusion of cream through nuts instead of dairy.

We just took the Navratna korma a little further along Emperor Akbar’s direction of creating the most wholesome and amazing dish of the era! Presenting the Whole Food Plant-Based Navratan Korma to you!

This dish, with its vibrant colors and varied textures, is a feast for the senses and is typically served with naan, Tandoori roti, or steamed rice, making it a popular choice for festive occasions and special celebrations.

INGREDIENTS

Vegetables:

• 1 cup diced mixed vegetables (carrots, peas, beans, cauliflower, etc.)
• 1/2 cup paneer (Indian cottage cheese), cubed
• 1/4 cup chopped pineapple (fresh or canned)
• 1/4 cup chopped mixed fruits (such as apples, bananas, and, grapes)

For Gravy:

• 1/4 cup cashew nuts, soaked in warm water for 30 minutes
• 1 large finely chopped onion,
• 2 tomatoes (pureed)
• 1/2 cup yogurt, whisked until smooth
• 2 green chillies (slit)
• 1 tablespoon ginger-garlic paste
• 1/4 cup heavy cream
• 2 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom
• 1 inch cinnamon stick

Aromas:

• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste

Finishing Touch:

• Fresh cilantro for garnish
• 1 teaspoon slivered almonds (optional)
• 1 teaspoon raisins ( dried grapes)

Other Recipes:

• Dahi Vada Recipe
• Healthy Drinks
• Grilled Chicken Recipe

How To Make

☐ Prepare The Cashew Paste

1. Soak the cashews in warm water for 20-30 minutes.
2. Grind them into a smooth paste using a little water.

☐ Prepare the Ingredients

1. Please boil the mixed vegetables until they are tender but still firm, then drain and set them aside.
2. Lightly saute the paneer cubes until golden. Set them aside.

☐ Cooking The Korma

1. Heat ghee or oil in a large pan or kadai over medium heat.
2. Now, add cumin seeds, bay leaf, cloves, cardamoms, and, cinnamon. Saute them until they are fragrant.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Stir in ginger-garlic paste and, green chilies. sauté for another minute until the raw smell disappears.

☐ Tomato Puree and Other Ingredients

1. Pour in the tomato puree and cook for 3-4 minutes until the oil separates from the mixture.
2. Add turmeric, red chili powder, and coriander powder. Mix well and cook for a minute to toast the spices.
3. Now, Add whisked yogurt gradually, stirring continuously to prevent curdling. Cook for another 2-3 minutes until the mixture thickens.

☐ Add Cashew Paste and Cream

1. Add the ground cashew nut paste and mix well to combine. Cook for a couple of minutes.

☐ Incorporate Vegetables, Paneer, and Fruits

1. Add the boiled mixed vegetables, sauteed paneer cubes, chopped pineapple, and mixed fruits (apple, banana, grapes).
2. Mix gently to coat everything with the creamy sauce. Add salt to taste.

☐ Simmering

1. Stir in garam masala and cook for another minute.
2. Reduce the heat to low and simmer the korma for 5-7 minutes, allowing the flavors to meld together. Stir occasionally.

☐ Garnish and Serve

1. Stir in heavy cream to finish the dish and a little water if the gravy is too thick. Adjust consistency as desired.
2. Garnish with fresh chopped cilantro, and slivered almonds (optional), raisins (dried grape), and leave before serving hot with naan, tandoori roti, or steamed rice.

Tips

• Variations: You can customize the vegetables and fruits based on availability and personal preference.
• Creaminess: Adjust the amount of cream and yogurt to achieve your preferred consistency and richness. Ensure the yogurt is at room temperature to prevent curdling.
• Spice Level: Adjust the spice level by adding or reducing the amount of green chilies and red chili powder according to your spice tolerance.

Navratna korma is a delightful dish that combines the sweetness of fruits and raisins with the creaminess of nuts and paneer, balanced by the savory spices. It’s a perfect choice for special occasions or as a centerpiece dish in a vegetarian Indian meal, showcasing the diversity and richness of Indian culinary traditions. So, enjoy your rich and creamy Navratna Korma!

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