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.
Creamy and rich kurma,my favorite..looks super yumReplyDelete
too good! love the look of rich texture..ReplyDelete
Super rich looking irresistible korma,truly inviting.ReplyDelete
kurma looks wonderfulReplyDelete