Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts – or sometimes both. “Navratan” means nine gems, and it is common for the recipe to include nine different vegetables.
Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.
The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Impress your guests with a delicious navratan korma that would surely win all hearts. Look at this step-wise video that presents this terrific recipe with plenty of fresh vegetables and a flavorful gravy. See this video and give it a try.
- Oil 2 Tablespoon
- Carrots 1/4 Cup (4 tbs), diced
- Potato 1/4 Cup (4 tbs), diced
- Cauliflower 1/4 Cup (4 tbs)
- Green beans 2 Tablespoon
- Green peas 1/4 Cup (4 tbs)
- Bell peppers 1/4 Cup (4 tbs)
- Fenugreek leaves 2 Tablespoon
- Paneer cubes 1/4 Cup (4 tbs)
- Raisins 2 Tablespoon
- Crushed tomatoes/Tomato puree 1/4 Cup (4 tbs)
- Turmeric 1/2 Teaspoon (Use as per taste)
- Red chili powder 1 Teaspoon (Use as per taste)
- Paprika 1 Tablespoon (Use as per taste)
- Punjabi masala 1 Tablespoon (Use as per taste)
- Salt To Taste
- Sugar To Taste (Optional)
- Heavy cream 1/4 Cup (4 tbs)
- Cilantro 2 Tablespoon (For the garnish)
- Oil 1 Tablespoon
- Cumin seeds 1 Teaspoon
- Onions 1/4 Cup (4 tbs), chopped
- Garlic 1 Tablespoon , chopped (Use as required per taste)
- Ginger 1 Tablespoon , chopped (Use as required per taste)
- Water 1 Tablespoon (Use as required to make a smooth paste)
- Cashew 2 Tablespoon
- Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.
- Add the ginger, garlic, and cashew and stir to cook it a little.
- Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.
- Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir. Add salt to taste and stir well.
- Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.
- Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.
- Cover and cook for a while.
- After a few minutes, uncover and add the heavy cream, stir gently to combine. Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.
- Garnish with freshly chopped cilantro leaves and fried cashews, if desired.
- Serve this navratan korma warm with plain rice, roti or paratha.
- Onion paste can be prepared ahead of time and stored in the freezer for later use.
- The vegetables can be boiled separately and added or added and sauteed as shown in the video.
- Paneer can be fried separately and added if desired.
- Other variations for using heavy cream are soya cream or corn starch dissolved in water.