Navratan Korma Recipe
Navratan Korma
‘Nine Jewels’ Mild Vegetable ‘Curry’
Submitted By: Taz
Ingredients:
To Grind/Paste:
1 Tbs White Poppy Seed (Khus Khus)
1 Tbs Melon Seed (Magaz)
12 Whole Blanched Almonds (Badam)
12 Whole Raw Cashew Nuts (Kaju)
Vegetables:
1 Cup Cauliflower (Phul Gobi) - cut into small florets
1 Large Carrots (Gajar) - peeled and small chopped
⅓ Cup Green Peas (Mutter) - frozen is fine
½ lb Yukon Gold Potatoes (Aloo) - peeled and small chopped
¼ Cup Green Beans (Phalas) - cut into 1 inch pieces
1 Small Red Bell Pepper (Simla Mirch) – seeded and small chopped
Whole Spices:
3 Green Cardamom Pods (Choti Elaichi)
1 Black Cardamom Pod (Badi Elaichi)
3 Whole Cloves (Laung)
1 inch Cinnamon Stick (Jungli Dalchini)
1 Bay Leaf (Tej Patta)
2 Mace Blades (Javitri)
Other Ingredients:
3 Tbs Ghee
- separated
2 Medium Red Onions (Pyaz) - thin sliced
6 cloves Fresh Garlic (Leh-sun) - grated into paste
1 inch piece Fresh Ginger (Adrak) - grated into paste
2 Fresh Green Chiles (Hari Mirch) - seeded and small chopped
¾ Cup Plain Full Fat Yogurt (Dahi)
1 tsp Kashmiri Chile Powder (Kashmiri Mirch)
½ tsp Turmeric Powder (Haldi)
1 Cup Water
¼ Cup Heavy Cream (Malai)
½ tsp Garam Masala
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
Garnish/Tadka:
8 Whole Blanched Almonds (Badam)
12 Whole Raw Cashew Nuts (Kaju)
12 Walnut Halves (Akhrot)
12 Pistachio Kernels (Pista)
1 Tbs Golden Raisins (Kishmish)
½ Tbs Melon Seed (Magaz)
½ Cup Fresh Pineapple (Ananas) - small chopped -OPTIONAL-
¼ inch piece Fresh Ginger (Adrak) - peeled and julienned
1 Tbs Fresh Mint Leaves (Pudina Patta) - minced
⅛ tsp Saffron Threads (Kesar)
Preparation:
- Place all the ‘to grind/paste’ ingredients in a small bowl - Cover with boiling water and allow to soak for a minimum 30 minutes
- While the nuts/seeds are soaking, you can chop and prep all your veggies (you can place them all together in a large bowl as they all will be added at the same time) – Set aside until needed
- Once the nuts/seeds have soaked for the appropriate time, drain and transfer to the work bowl of a blender or small food processor - Add ¼ Cup fresh water and grind into a smooth paste - Set aside until needed
- Heat 2 Tbs of the ghee in a large heavy bottomed pan, wok, or large kadahi over medium heat until shimmering - Once the ghee is hot, add all of the ‘whole spices’ and sauté until very aromatic (apx 1 minute)
- Add the onion and sauté until nicely caramelized (apx 8-10 minutes) - Add the garlic, ginger, and green chiles - Continue to sauté for 2-3 minutes
- Add the nut/seed paste (from step 3) and thoroughly combine - Remove from heat
- Place your yogurt in a small bowl and whisk until smooth - Transfer to the pan and thoroughly combine – Add the Kashmiri chile and turmeric powder - Thoroughly combine
- Return the pan to low heat – Allow to cook (stirring frequently) for 5 minutes
- Add all the prepared vegetables and thoroughly combine - Add 1 Cup of water and, again, thoroughly combine - Add salt and black pepper to taste
- Cover and allow the vegetables to cook (stirring occasionally) for 25-30 minutes or until the potatoes and cauliflower are fork tender (add water as necessary to avoid sticking and scorching)
- While the vegetables are cooking, go ahead and prepare the garnish/Tadka – Heat the remaining Tbs of ghee in a small skillet over medium heat until shimmering - Once the ghee is hot, add the blanched almonds and sauté until pale golden in color (apx 2 minutes)
- Add the cashews, walnuts, and pistachios - Continue to sauté until the cashews are lightly golden (apx 2 minutes) - Add the raisins and melon seed - Continue to sauté for 30 seconds
- Add the pineapple chunks (if using) and continue to sauté for 1 minute - Add the ginger, mint leaves, and saffron and sauté for 30 seconds - Remove from heat and set aside until needed
- Once the vegetables are cooked, remove from heat and mix in the heavy cream - Add the garam masala and thoroughly combine – Adjust seasoning with additional salt and pepper as needed
- Transfer to serving dish(es) and distribute the tadka over the top
- Serve hot with basmati rice, chapatti, or naan or as part of a larger Indian meal
