One of the most famous dishes in the North Indian style restaurants is Navratan Korma, as the name suggests it is made with nine kinds of vegetables and fruits apart from the regular spices. The taste is just a great combo of all these ingredients, so somewhat tangy, somewhat sweet and somewhat chilly, a perfect Indian curry for everyday meal or a party menu. I added paneer (cottage cheese), pineapple, peas, corn, carrots, beans, makhane, cashew nuts and raisins as my navratan’s. Navratan Korma goes well with Indian breads like paratha or naan. The ingredients may seem heavy and a lot of work, but it is actually pretty simple to make this dish, so let’s see the Navratan Korma Recipe and make it any time you like.
All you need is (serves 4)
Paneer – 1 cup (cut in small pieces and fry in little oil)
Peas – 1/2 cup (boiled for a minute)
Corn – 1/2 cup (boiled for a minute)
Beans – 1/2 cup (cut in small pieces)
Carrots – 1/2 cup (cut in small pieces)
Gobhi – 1/2 cup (cut in small pieces)
Pineapple – 1/2 cup (cut in small pieces)
Makhane – 1 cup (fry in little oil)
Kaju – 1/4 cup (split in halves and fry in little oil)
Onion – 2 cup (cut in small pieces)
Ginger garlic paste – 2 tsp
Tomato – 1 cup (cut in small pieces)
Salt to taste
Red chili powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Dhania powder – 1 tsp
Green elaichi – 5 to 6
Laung – 5 to 6
Kali mirch – 8 to 10
Dal chini – 1/2 inch
Kaju tukra – 1/2 cup (blend to make a paste with little water)
Cream – 1 tbsp + 1 tsp
Oil – 4 tbsp
Navratan Korma Recipe
Preparation time: 15 min.
Cooking time: 25 min.
In a pan, heat oil and add all whole spices and fry for a min.
Add onions and fry till light golden brown.
Add ginger garlic paste and fry for another min.
Add tomatoes and cook for 3-4 min, add all dry masala and cook for 2-3 min on low heat.
Add kaju paste, cook for 3-4 min.
Add all Navratan’s, add 2 cup water and cook for 4-5 min. Add cream in the last minute.
Garnish with cream.