Indian Navratan Kurma

Navratan Korma
There are times when you like something at a restaurant and you end up trying it in your kitchen. I do that more often, especially restaurant style creamy curries. What I love about this is that it has lots of veggies, cheese and nutrient rich dry fruits... all in one meal. This Korma with a hint of fruity sweetness tastes great with both rice and roti.
Navratna refers to nine gems, I guess I missed one and that would be pineapple.

Mixed Vegetables - about 3 cups
Paneer/Indian Cottage Cheese - 1 cup
Tomatoes - 2 medium
Onion - 1 small
Almonds/Badam - 1/4 cup
Raisins/Dry Grapes - 1/4 cup
Milk - 1/2 cup
Ginger Garlic Paste - 2 tsp
Poppy Seeds/Khuskhus - 2 tsp
Fennel Seeds/Saunf/Badishep - 1 tsp
Cloves/Lavang - 2
Green Cardamom/Elaichi - 1 pod (seeds only)
Dry Red Chillies - 5

How to cook Indian Navratan Kurma:
  • Soak almonds and raisins in water for about an hour. Raisins will add a slight sweetness to the curry. You can use any nuts of your choice - walnuts, cashews, pistachios. Grind soaked almonds, raisins and milk to a smooth paste.
  • Cook the vegetables (covered) with little salt and 1/2 cup water. Do not overcook the veggies. I used green beans, green peas, carrots and potatoes. You can also add corn.
  • Puree roughly chopped tomatoes, poppy seeds, fennel seeds, cloves, green cardamom seeds, cloves and dry red chilies (or red chili powder) to a smooth paste.
  • Heat about 1 tbsp oil in a pan. Add finely chopped onions, ginger garlic paste and little salt. Saute till onions turn soft. Add the tomato paste and cook for few minutes.
  • Lastly, add cooked veggies, paneer cubes and almond raisin paste. Cook it covered at low flame for about 5 minutes until paneer is cooked. Garnish with nuts and/or cilantro. Serve creamy Navratna Korma with Naan, Roti, Jeera Rice.


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