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Navratan korma
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Healthy

Navratan korma

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Time to cook

30 minutes

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Difficulty

Easy

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Serves

2

A luxurious vegetarian dish made with nine different vegetables, cooked in a creamy and aromatic sauce.

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

1

Soak dry fruits and seeds in hot water for 30 to 40 minutes.

2

Peel the almonds and add them to a grinder or blender.

3

Drain the water from the soaked mixture and add it to the grinder.

4

Blend everything into a smooth paste, adding water as needed and set aside the paste for later use.

Cooking

1

Heat ghee in a pot or deep pan.

2

Add the green cardamom, black cardamom, cloves, cinnamon, tej patta (Indian bay leaf), and mace and fry until they crackle and become fragrant.

3

Saute sliced onions until they turn golden.

4

Add ginger-garlic paste and chopped green chillies; saute briefly.

5

Mix in the nuts-seeds paste and curd, keeping the heat low or turning it off. Add turmeric and red chilli powder; stir well.

6

Saute for 3 to 4 minutes on low heat, stirring frequently.

7

Add the mixed veggies, stir, and pour water.

8

Season with salt and simmer until the veggies are fork-tender.

9

Once the veggies are done, add cream, stir it into the gravy and turn off the heat.

Nutrition information

(per serving)

Carbs

Carbs

9.0

Proteins

Proteins

2.7

Fats

Fats

8.8

Fiber

Fiber

3.1

118

kcal

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