Navratan Korma is a rich and flavorsome Indian dish that translates to "nine gems curry," signifying the array of vegetables and fruits used in the recipe. This luxurious curry, with its creamy, nutty, and mildly sweet sauce, not only delights the taste buds but also showcases the culinary finesse of Mughlai cuisine. Let’s dive into preparing this gourmet delight that promises to be a highlight of your culinary repertoire.
Ingredients You’ll Need
To start with Navratan Korma, you will need the following:
- Vegetables: carrots, green beans, cauliflower, peas, and potatoes (parboiled)
- Fruits: pineapple chunks, raisins, or cashews
- For the Gravy:
- 2 onions (finely chopped)
- 3 cloves of garlic (minced)
- 1 inch piece of ginger (grated)
- 2 large tomatoes (pureed)
- 10 cashews (soaked in warm water)
- 10 almonds (blanched and peeled)
- 1 cup of heavy cream or milk
- 1 tbsp poppy seeds
- Spices:
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder (optional)
- 1 cinnamon stick
- 3-4 cardamom pods
- 1 bay leaf
- Salt to taste
- Oil or ghee for cooking
Step-by-Step Preparation
1. Prepare the Vegetables and Nuts
- Boil or steam the vegetables until they are just tender. Keep them aside.
- Soak cashews and almonds separately in warm water for 30 minutes, then blend into a smooth paste with some water.
- Grind the poppy seeds to a fine powder or soak and grind them with the nuts.
2. Make the Base Gravy
- In a pan, heat ghee or oil, and add cumin seeds, cinnamon stick, cardamom pods, and bay leaf.
- Add chopped onions, sauté until they turn golden brown.
- Add ginger and garlic, and sauté for another minute.
- Stir in the tomato puree, cook until the oil separates.
- Add the ground paste of cashews, almonds, and poppy seeds, stirring continuously.
3. Simmer the Korma
- Once the base is ready, incorporate turmeric, coriander, garam masala, and red chili powder (if using).
- Add salt and mix well.
- Pour in the heavy cream or milk, and let it simmer for a few minutes until the sauce thickens.
- Add the pre-cooked vegetables, fruits, and nuts (raisins or cashews). Simmer for another 5-7 minutes.
4. Finishing Touches
- Garnish with a handful of chopped coriander leaves and a drizzle of cream for that extra richness.
- If desired, sprinkle a pinch of saffron for an aromatic touch.
🌟 Note: Adjust the consistency of the gravy with milk or cream for the desired thickness. Navratan Korma should be creamy, not watery.
There's an inherent beauty in the blending of spices, vegetables, and nuts in Navratan Korma, where each component plays its part in creating a harmonious dish. The preparation might seem a bit involved, but the end result is truly worth the effort. It's a dish that stands as a testament to the rich legacy of Indian cuisine, perfect for special occasions or when you simply want to treat yourself and your loved ones to something exquisite.
Can I make Navratan Korma with paneer?
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Yes, you can certainly include paneer in Navratan Korma. Paneer cubes should be added at the same stage as the vegetables to simmer in the sauce and absorb the flavors.
What can I use as an alternative to heavy cream?
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Alternative options include coconut milk for a vegan version or yogurt mixed with a bit of cornflour to thicken. Keep in mind that these will alter the flavor profile of the dish.
Is it possible to make this dish ahead of time?
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Absolutely! You can prepare Navratan Korma a day in advance. Just reheat it gently on the stove, adding a splash of water or milk if the gravy has thickened too much overnight.
