Navratan korma
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A luxurious vegetarian dish made with nine different vegetables, cooked in a creamy and aromatic sauce.
Ingredients
Carrots
0.25 cup
Frozen Green Peas
0.25 cup
Potatoes
0.5 cup
French Beans
2.5 tbsp
Cauliflower
0.5 cup
Baby Corn
1 cup
Onion Raw
1 small
Picador Chillies
1 chilli
Ginger Garlic Paste
0.25 Tbsp
Curd
2.5 tbsp
Light Cream
2 tbsp
Garam Masala
0.25 Tsp
Turmeric
1 pinch
Red Chilli Powder
0.5 Tsp
Pure Cow Ghee
0.75 Tbsp
Water
0.5 cup
Salt
1 pinch
Poppy Seeds
0.5 Tbsp
Almonds
5 almond
Cashew Nuts, Raw
4 cashews
Melon Seeds
0.5 Tbsp
Water
1.5 tbsp
Cardamom
1 pod
Black Cardamom
1 cardamom
Cloves
1 Clove
Cinnamon
1 stick
Bay Leaf
1 leaf
Mace
1 strand
Pure Cow Ghee
1 tsp
Almonds
5 almond
Pistachios
4 Pistachio
Cashew Nuts, Raw
4 cashews
Walnuts
4 Walnut
Raisins
0.5 tbsp
Pineapple
0.25 cup
Melon Seeds
0.5 Tbsp
Mint Leaves
0.5 Tbsp
Saffron
1 pinch
Fresh Ginger
0.75 Tsp
Step-by-step instructions to cook
Prep
Soak dry fruits and seeds in hot water for 30 to 40 minutes.
Peel the almonds and add them to a grinder or blender.
Drain the water from the soaked mixture and add it to the grinder.
Blend everything into a smooth paste, adding water as needed and set aside the paste for later use.
Cooking
Heat ghee in a pot or deep pan.
Add the green cardamom, black cardamom, cloves, cinnamon, tej patta (Indian bay leaf), and mace and fry until they crackle and become fragrant.
Saute sliced onions until they turn golden.
Add ginger-garlic paste and chopped green chillies; saute briefly.
Mix in the nuts-seeds paste and curd, keeping the heat low or turning it off. Add turmeric and red chilli powder; stir well.
Saute for 3 to 4 minutes on low heat, stirring frequently.
Add the mixed veggies, stir, and pour water.
Season with salt and simmer until the veggies are fork-tender.
Once the veggies are done, add cream, stir it into the gravy and turn off the heat.
Nutrition information
(per serving)
Carbs
8.6
Proteins
3.2
Fats
6.7
Fiber
3.4
101
kcal
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