Navratan Korma is a mouthwatering Indian dish that brings together the goodness of paneer, mixed vegetables, and a rich blend of spices. This vegetarian curry is a treat for the senses, with its creamy texture and aromatic flavours.
The dish starts with diced paneer, which is deep-fried to perfection. Meanwhile, onions are grated, and tomatoes are mashed. Ghee is heated in a pan, and onions and ginger garlic paste are fried until the ghee separates. Mashed tomatoes, turmeric powder, dhania powder, chilli powder, garam masala powder, and salt are added to create a flavorful base. Boiled vegetables are added to the pan and simmered until the gravy thickens. Finally, milk and cream are added to enhance the dish’s richness.
Just before removing from the heat, the fried paneer pieces are added along with cashew nuts, giving the dish a delightful crunch. Garnished with fresh coriander leaves, Navratan Korma is best served hot, accompanied by steaming rice or naan bread. This recipe is a perfect choice for vegetarians and anyone who appreciates the flavours of Indian cuisine.
Navratan Korma
Navratan Korma Recipe
Ingredients for Navratan Korma
- 100 g Paneer
- 2 cup Mixed Vegetables diced and boiled
- 3 Tomatoes
- 2 Onions
- 1 1/2 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 2 tsp Dhania Powder
- 1 1/2 tsp Chilli Powder
- 1 1/2 tsp Garam Masala Powder
- 1 cup Milk
- 2 tbsp Cream
- 3 tbsp Ghee
- as per taste Salt
How to make Navratan Korma
- Dice the paneer into small pieces.
- Deep fry the paneer until golden brown and set aside.
- Grate the onions.
- Place tomatoes in hot water for a few minutes, then peel and mash them thoroughly.
- Heat ghee in a pan.
- Fry the grated onions and ginger garlic paste.
- Fry on low flame until the ghee separates from the mixture.
- Add mashed tomatoes, turmeric powder, dhania powder, chilli powder, garam masala powder, and salt to the pan.
- Add the boiled vegetables and let them simmer for some time.
- Once the gravy thickens, add milk and cream.
- Boil for a minute.
- Add the fried paneer pieces and simmer for a few more minutes.
- In a separate pan, fry cashew nuts in ghee and add them to the gravy.
- Garnish with fresh coriander leaves.
- Serve hot.
FAQs:
How can I make Navratan Korma spicier?
To make Navratan Korma spicier, you can increase the chilli powder according to your preference. Additionally, you can add a pinch of red chilli flakes or chopped green chillies to the dish while sautéing the onions and ginger garlic paste. This will add an extra kick of heat to the curry.
What are the suitable pairings for Navratan Korma?
Navratan Korma pairs well with steamed rice, biryani, pulao, or naan bread. The creamy and flavorful curry complements these dishes’ mild and fragrant flavours, creating a satisfying meal. You can also serve it with roti or paratha for a delightful combination.
Can I make Navratan Korma ahead of time?
Yes, you can make Navratan Korma ahead of time. Prepare the curry as per the instructions and let it cool completely. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days. When ready to serve, reheat the curry on the stovetop or microwave until heated. You may need to add a splash of water or milk to adjust the consistency.
