Navaratan Korma recipe | Navratan Korma | Navratna Korma
Navratan Korma is a famous Paneer-based Indian side dish. This dish consists of 9 veggies along with Paneer and hence the name "Navaratan".
Servings: 6 People
Calories: 367kcal
Cost: Rs 250
Ingredients
- 100 g Paneer
9 Vegetables and Fruits
- 2 Potato medium size
- 8 Bean
- 1 Carrot medium size
- ⅓ Red Bell Pepper
- ⅓ Yellow Bell Pepper
- ⅓ Capsicum
- 1 Cauliflower medium size
- ⅓ Cup Peas
- 75 g Pineapple
- 5 Green Chilies Chopped
To make the paste
- 1 Onion big size
- 8 cloves Garlic
- 1 inch Ginger
- 15 Cashew nut
- 10 Raisin
- 15 Almond
- 1.5 tablespoon Poppy Seed
- 1 tablespoon Melon Seed/ Charmagaj
Spices
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Cumin Powder
- ½ teaspoon Sahi Cumin Seed
- 1 teaspoon Turmeric Powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt or to taste
Other
- 10 Strands Saffron Optional
- 2 Bay Leave
- 2 tablespoon Milk for soaking Saffron, Optional
- 75 ml Fresh Cream
- 2 tablespoon Vegetable Oil Refined
- 1 tablespoon Ghee/ Clarified Butter
For Garnishing
- ½ cup Pomegranate
Instructions
- Begin by dicing the potatoes, bell peppers, and carrots, then cut the beans diagonally into small pieces.
- Separate the cauliflower into individual florets.
- Next, cube the paneer and dice the pineapple into small pieces.
- To prepare the paste, combine 10 cashew nuts, 10 almonds, melon seeds, onion, garlic, ginger and poppy seeds with 2 tablespoons of water, blending until smooth and thick.
- For an optional touch, soak saffron strands in 2 tablespoons of warm milk.
- You may also choose to blanch the potatoes and carrots in plain water for 5 minutes, especially if it's not winter.
- Heat oil in a wok. Once hot, fry the paneer cubes until golden, then set them aside.
- Fry the remaining dry fruits and also set them aside.
- Now, temper the oil with bay leaves and cumin seeds.
- Add the prepared paste and cook over medium heat for 5-7 minutes, until the oil separates from the mixture.
- Stir in turmeric powder, salt, sugar, black pepper powder, garam masala powder, and chopped green chilies. Cook for 1-2 minutes, adding 1 tablespoon of water if needed.
- Next, add the potatoes, carrots, and beans to the mixture and cook for 5 minutes.
- Then, incorporate the cauliflower, peas, bell peppers, and finally, the pineapples.
- Gently fold in the fried paneer and fried dry fruits.
- Mix well. Next, add the cream and saffron-infused milk to the mixture.
- Cover the pan and cook on medium heat for about 7-10 minutes, or until all the vegetables are cooked evenly.
- While cooking, check the gravy's thickness and taste for spices; adjust if needed.
- Finally, stir in 1 tablespoon of ghee, turn off the heat, and let the dish rest for 5 minutes.
- Garnish the "Navratan Korma" with pomegranate seeds and fried dry fruits.
- Your "Navratan Korma" is now ready to enjoy.
Nutrition
Serving: 125g | Calories: 367kcal | Carbohydrates: 38g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 570mg | Potassium: 927mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2495IU | Vitamin C: 109mg | Calcium: 196mg | Iron: 3mg
