The word Navratan means nine jewels so the creamy, delicious Navratan Korma is made with a combination of nine different vegetables and nuts. The multicolored vegetables in a light sauce look like jewels indeed. You can use any vegetable and nuts of your choice.
Instead of chopping and frying fresh onions, I sometimes use fried onions bought at the Indian store, grinding them before adding to the gravy for smoothness.
1 1/2 tbsps. butter or vegetable oil
1 medium onion chopped (1 1/2 cup) or 1/2 cup fried onions
4-5 garlic cloves
1/2 cup frozen green peas
1/2 cup diced red/orange bell peppers
1/2 cup peeled, diced zucchini squash
1/4 cup cashew pieces, raw or roasted
1/4 cup raisins
2 tbsps. tomato paste or 1/2 cup tomato puree
1 tbsp. Garam Masala
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. sugar
1/2 cup heavy cream
1/4 cup chopped coriander leaves for garnish (optional)
- In a medium saucepan, heat 1 tbsp. oil on medium heat.
- Add onions, fry until golden brown (skip this step if using fried onions).
- Place onions in a blender or use an immersion blender to grind onions, garlic and ginger to a smooth paste, adding one cup of water.
- Heat remaining 1/2 tbsp. oil in a medium saucepan, add onion paste, cook for 2-3 minutes, stirring frequently.
- Add cauliflower and green beans.
- Add one cup of water, cover and simmer for 3-4 minutes.
- Add carrots, bell pepper, peas, paneer, raisins, cashews, salt, sugar, cayenne and Garam Masala.
- Bring to a boil and simmer until vegetables are almost cooked, about 10 minutes.
- Add cream, continue to cook until vegetables are done.
- Taste and adjust seasonings.
- Garnish with chopped coriander leaves and serve.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.