It takes a lot of effort to make hubby happy about Veg food! My daughter though is an angel. In this post, I am sharing the recipe of one of her favorite Paneer dish, Navratan Korma.
In my parental house, they are vegetarian by day! You read it right. Maa does not cook non-veg one day every week which is Saturday. She used to prepare Veg food on Saturdays to save me and Baba from the “Prakop” of “Sanidev” and I was there to protest! Back then I was not at all ready to have Veg food on Saturdays! However, after lots of discussions and drama, Maa started taking Veg on Saturdays on behalf of us and she continues it till date.
Just to praise her effort I started taking Veg on Saturdays at some point of time though I do not maintain this routine on a regular basis. At times I have travel for work or need to attend events where I do not have an option but to have non-veg. However, I try to cook the only veg once a week at home to clean the palate.
My Veg routine!
Navratan Korma or Navratna Korma; the name and why?
Before sharing the recipe let me share some of the details related to “Navratan Korma”. “Navratna” is a Sanskrit Word which means “Nine Gems” and is quite popular in traditional Jewellery settings in India as well as a group of “Nine Extraordinary People” from the emperors’ court of two famous rulers of India Samrat Chandragupta II and “Mughal Emperor Akbar” was known as “Navaratna”.
To be precise “Navaratna” is a combination of nine elements and the dish “Navratan Korma” got its name from the “Navratna”. The authentic “Navratan Korma” should possess nine special ingredients. My nine elements are Potato, Carrot, Beans, Bell Peppers, Cauliflower, Peas, Pineapple, Pomegranate, and Paneer.
Restaurant-style Navratna Korma!
Here’s how I make Navratan Korma at Debjanir Rannaghar!
- Potato: 2 (medium size)
- Bean: 6-8
- Carrot: 1 (medium size)
- Bell Pepper: 1 (big Size) or a mixture of different color Peppers ( I have used ⅓ each of Red, Yellow, and Green Bell Pepper)
- Cauliflower: 1 (medium size)
- Peas: ⅓ Cup
- Onion: 1 (big size)
- Garlic: 7-8 Cloves
- Green Chilies: 5-7 (Chopped)
- Pineapple: ½ Cup
- Pomegranate: ½ Cup
- Cashew nut: 15
- Raisin: 10
- Almond: 15
- Cottage Cheese/ Paneer: 100 g
- Poppy Seed: 1.5 Tbsp.
- Melon Seed/ Charmagaj: 1 Tbsp.
- Garam Masala Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Sahi Cumin Seed: ½ Tsp.
- Bay Leave: 2
- Turmeric Powder: 1 Tsp.
- Black Pepper Powder: 1 Tsp.
- Sugar: 1 Tsp.
- Salt: to taste.
- Saffron: Few Strands (Optional)
- Milk for soaking Saffron: 2 Tbsp. (Optional)
- Cream: ½ Cup
- Refined Vegetable Oil: 2 Tbsp.
- Ghee/Clarified Butter: 1 Tbsp.
- Cut Potatoes, Bell Peppers and Carrot into small dices and Beans into small diagonal pieces and finally separate the florets of the cauliflower.
- Cut Paneer into small cubes.
- Finally cut Pineapple into small dices.
- Make a thick paste of 10 Cashew Nut, 10 Almond, Melon Seeds, Onion, Garlic and Poppyseed using 2 Tbsp. of water.
- Soak Saffron Strands in 2 Tbsp. of warm Milk (adding saffron is optional).
- Blanch Potatoes and Carrots for 5 minutes in normal water (this step is optional especially in winter).
- Take Oil in a Wok and heat the Oil.
- Fry Paneer cubes and keep them aside.
- Fry rest of the Dry fruits and keep them aside.
- Temper the Oil with Bay leaves and Sahi Jeera and then add the Paste prepared and cook for 5-7 minutes or so in medium flame till the oil comes from the mixture.
- Add Turmeric Powder, Salt, Sugar, and Black Pepper Powder, Garam Masala Powder and chopped Green Chilies and cook for 1-2 minutes. Add 1 Tbsp. of Water if required.
- Now add Potatoes, Carrots, and Beans to the mixture and cook for 5 minutes and then add Cauliflower, Peas and lastly Bell Peppers and Pineapples.
- Add fried Paneer and fried Dry fruits.
- Now add 3 Cups of Water and mix well.
- Then add Cream and Saffron mixed milk to the mixture and cover the pan with a lid and cook until all the veggies cooked proportionately. This should take around 7-10 minutes in medium flame.
- Check the consistency as well as check the gravy for spices and if required adjust spices.
- Add 1 Tbsp. of Ghee and Switch the flame off and give the dish a stand of 5 minutes.
- Garnish the “Navaratan Korma” with Pomegranate seeds and fried dry fruits.
- “Navaratan Korma” is ready to serve.
Vegetarian Recipes from Debjanir Rannaghar!
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Sukhi Urad Dal (Also known as Amritsari Dal)
- Palak Paneer (Also known as Saag Paneer)
- Restaurant-style Paneer Makhanwala (Also known as Butter Paneer)
- Shahi Paneer Korma (Also known as Sahi Paneer)
- Paneer Bhurji (Also known as stir-fried Paneer)
- Punjabi Kadhi (Also known as Kadhi Pakoda)
- Rajasthani Kadhi Pakoda (Also known as Rajasthani Kadhi)
- Narkel diye Cholar Dal (Also known as Bengali Cholar Dal
- Cabbage Poriyal (Also known as Cabbage Thoran or South Indian Stir-Fried Cabbage)
- Shukto (Also known as Bengali Mix-veg Shukto)
- Rosogollar Dalna (Also known as Rasgulla Curry)
- Nimki Makha (Also known as Nimki Chaat)
- Tok Dal (Also known as Bengali Kancha Aam diye Toker Dal)
Have you tried the Restaurant-style Navratan Korma recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Navratan Korma Pin for your Pinterest Board!