Navratan Korma is a luxurious, Mughlai-inspired Indian dish made with a medley of nine different vegetables, fruits, and nuts (hence the name 'Navratan' which means 'nine jewels' in Hindi). This dish is characterized by its rich, creamy gravy that is delicately spiced and perfectly balanced with sweetness from the addition of fruits and nuts. The nine jewels in the korma represent the nine ingredients used in the dish, which come together to create a harmonious blend of flavors and textures.
200gmixed vegetablescarrots, green beans, peas, cauliflower, and bell peppers, chopped
1Potatoespeeled and cubed
1Onionsfinely chopped
2Tomatopureed
1/2cupcashewsoaked in warm water for 15 minutes
1/4cupraisins
1/4cuppineapplechopped
1/4cuppomegranate arils / seeds
1/4cupcream
1/4cupmilk
3tbspghee / clarified butter
2tspginger-garlic paste
1/4tspturmeric powder
1/2tspRed Chilli Powder
1/2tspGaram Masala
1/2tspCumin (Jeera)
1/4tspcardamom powder
1/4tspsugar
Saltto taste
coriander leaves / cilantrochopped, for garnishing
Instructions
Pre-Cooking prep steps
Wash and chop all the vegetables into bite-sized pieces. Keep them aside.
Soak cashews in warm water for 15 minutes. Drain and set aside.
Chop the pineapple and prepare the pomegranate seeds.
Finely chop the onion and puree the tomatoes.
Cooking steps
In a large pan or kadai, heat the ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the tomato puree, turmeric powder, red chili powder, and a pinch of salt. Cook until the oil separates from the mixture and the tomatoes are cooked well.
Add the chopped vegetables and potatoes to the pan, along with 1/2 cup of water. Cover and cook on low heat for 10-12 minutes, or until the vegetables are cooked through.
Meanwhile, blend the soaked cashews with milk to form a smooth paste.
Add the cashew paste, pineapple, raisins, and sugar to the pan, stirring well to combine. Cook for another 5-7 minutes, or until the gravy thickens.
Stir in the fresh cream, garam masala, and cardamom powder, and cook for another 2-3 minutes on low heat.
Check for seasoning and adjust salt, if necessary.
Garnish with pomegranate seeds and chopped coriander leaves before serving.