Published: by Absolutely Recipes, in the Indian recipes category.

Navratan Korma Recipe.

Ingredients:

For onion paste
1 cup onions cubed
12 to 14 cashew nuts (for paste)
1 to 2 green chilli (adjust to taste, skip for reduced heat)
vegetables
1/2 cup peas
1/2 cup carrots (diced to 1/2 to 3/4 inch pieces)
3/4 cup cauliflower (3/4 inch florets)
3/4 cup potato (diced to 1/2 to 3/4 inch pieces)
1/2 cup beans (chopped to 1/2 inch pieces)
for gravy
2 tbsps oil or butter
2 green cardamoms
1 inch cinnamon
1/2 tsp cumin seeds
1 bay leaf
2 cloves
1/2 to 3/4 tsp ginger paste or 3/4 tsp ginger garlic paste
1/2 tsp red chili powder
1 pinch turmeric
1/4 to 1/2 tsp garam masala
3/4 tsp coriander powder
1/2 tsp salt (adjust to taste)
1 cup water (adjust as required)
other ingredients
3/4 cup paneer (3/4 inch pieces)
6 cashew nuts chopped or split
6 almonds chopped or sliced
1/4 cup pomegranate arils for garnish
1/4 cup pineapple chunks (optional)
1 tbsp raisins (adjust to taste, optional)
1/4 cup cream (heavy cream or whipping cream)
1/2 tsp kewra water or 1 tsp rose water (optional)

Recipe Instructions:

Bring 3 cups of water to a rolling boil in a pot.
Add onions and cashews to it and boil for 3 mins until the raw smell of the onions has gone.
Turn off the stove.
Remove the onions and cashews with a slotted spoon.
Set them aside to cool and later grind it along with green chili to a smooth paste in a grinder jar.
To the same hot water, add the cauliflower florets and leave them for 1 minute.
Later drain the water and rinse them under running water.
This blanching is done to get rid of any worms in the florets so you may skip this step if not required.
Set aside.
Heat 1 tsp oil or butter in a pan.
Add cashews and almonds.
Fry until light golden and then add raisins.
As soon as the raisins swell remove all of the nuts and raisins to a small plate.
To the same pan, add paneer and fry for 2 mins.
Do not over fry they turn hard and chewy.
If you want soft paneer, keep them immersed in little warm water until we use later.
Prepare vegetables
there are 2 ways you can prepare the veggies.
The first method is to immerse all the veggies in 1.
5 cups of water and boil them until fork tender.
The other method is to steam them.
For this bring 2 cups of water to a boil in a steamer.
Place the potatoes in a steam basket and stem until half done.
Later add the rest of the veggies and steam together until just cooked.
Do not over cook them.
How to make navratan korma
on a low flame, heat oil or butter in a pan.
Add cumin, bay leaf, cardamom and cloves to the hot oil.
When they begin to sizzle add ginger garlic paste and fry until the raw smell has gone.
Then add the ground onion cashew paste and cook until it turns thick to a mass and begins to leave the pan, meaning the paste is cooked well.
Add chili powder, garam masala, turmeric and coriander powder along with salt.
Saute until oil begins to separate from the mixture.
Pour 3/4 to 1 cup water and bring to a boil.
Reduce the heat and simmer until slightly thick.
Taste test and add more salt if required.
Add all the steamed veggies and cook covered for 2 mins.
Pour cream and stir.
Add fried paneer and nuts.
Turn off the heat and add pineapple, kewra water or rose water if using.
Garnish navaratan korma with coriander, pomegranate arils and raisins.

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