Teresa's Recipes
Navratan Korma
Navratan Korma, translating to 'nine-gem curry', is a luxurious and aromatic Indian dish that brings together a vibrant medley of seasonal vegetables, fruits, and nuts. This royal dish, often served at festive occasions and special gatherings, is characterized by its rich, creamy texture and a symphony of spices that tantalize the palate. Originating from the Mughal kitchens of India, this korma is not just a feast for the taste buds but also a visual delight with its colorful presentation. Perfectly paired with naan or fragrant basmati rice, Navratan Korma is a true celebration of flavors and textures, embodying the essence of Indian culinary traditions.
Ingredients
- 3 tablespoons Vegetable oil
- to taste Salt
- 1 cup Fresh cream
- 1 teaspoon Garam masala powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Ginger, grated
- 1 cup Tomato puree
- 1 large Onion, finely chopped
- 1/4 cup Raisins
- 1/4 cup Cashew nuts
- 1 cup Paneer, cubed
- 2 cups, chopped Mixed vegetables (carrots, peas, beans, etc.)
- 1 to 2 cups, as needed Water
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 35g
- Protein: 12g
- Sodium: 450mg
- Sugar: 6g
Instructions
- In a large pan, heat the vegetable oil over medium heat. Once hot, add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
- Add the grated ginger and sauté for another 2 minutes until fragrant.
- Stir in the tomato puree, turmeric powder, red chili powder, garam masala powder, and salt. Cook this mixture, stirring frequently, until the oil begins to separate from the masala, about 5-7 minutes.
- Add the chopped mixed vegetables, cubed paneer, cashew nuts, and raisins to the pan. Stir well to combine and cook for 3-4 minutes, allowing the ingredients to meld together.
- Pour in enough water to create a gravy consistency. Cover the pan and simmer on low heat until the vegetables are tender, about 10-15 minutes.
- Once cooked, stir in the fresh cream and mix well. Allow the korma to heat through for another 2-3 minutes before removing it from the heat.
- Serve the Navratan Korma hot, garnished with additional cashew nuts if desired, alongside naan or steamed basmati rice.
Tips
- For a vegan version, substitute fresh cream with coconut cream or cashew cream.
- Feel free to customize the mixed vegetables according to your preference or seasonal availability.
- Adding a handful of fresh cilantro as a garnish can enhance the flavor and visual appeal.