International Cuisine > Indian Cuisine > Curries > Vegetable Curry Recipe (Various Types)

Navratan Korma

Navratan Korma, meaning 'nine-gem curry,' is a rich and flavorful North Indian dish featuring a medley of vegetables, nuts, and fruits simmered in a creamy and aromatic sauce. This vegetarian curry is perfect for special occasions or when you want a truly indulgent meal.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4-6
Ingredients
  • 2 cups Mixed Vegetables (carrots, peas, cauliflower, potatoes, green beans)
  • 1 cup Paneer, cubed
  • 1/4 cup Cashews
  • 1/4 cup Almonds
  • 2 tablespoons Raisins
  • 2 tablespoons Ghee or Oil
  • 1 Bay Leaf
  • 3-4 Green Cardamom Pods
  • 1 inch Cinnamon Stick
  • 1 medium Onion, finely chopped
  • 1 tablespoon Ginger-Garlic Paste
  • 1 cup Tomato Puree
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • 1/2 cup Cream
  • 1 teaspoon Sugar
  • to taste Salt
  • 2 tablespoons Fresh Coriander Leaves, chopped

Preparation

<p>1. Soak cashews and almonds in warm water for 30 minutes. This will make them easier to grind into a paste.</p> <p>2. Chop all the vegetables into bite-sized pieces. Cube the paneer.</p>

Making the Paste

<p>1. Drain the cashews and almonds. Grind them into a smooth paste using a little water. Set aside.</p>

Cooking the Korma

<p>1. Heat ghee or oil in a heavy-bottomed pan or Dutch oven over medium heat. Add bay leaf, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.</p><p>2. Add chopped onion and sauté until golden brown.</p><p>3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.</p><p>4. Stir in tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil starts to separate from the masala.</p><p>5. Add the ground cashew-almond paste and cook for 2-3 minutes.</p><p>6. Add the mixed vegetables, paneer, and raisins. Mix well and cook for 5-7 minutes.</p><p>7. Add 1 cup of water or as needed to adjust the consistency. Bring to a simmer, cover, and cook for 15-20 minutes, or until the vegetables are tender.</p><p>8. Stir in cream, garam masala, sugar, and salt. Simmer for another 2-3 minutes.</p>

Serving

<p>1. Garnish with fresh coriander leaves.</p><p>2. Serve hot with naan, roti, or rice.</p>

Nutrition Facts Estimated per 100g of product

<p>Calories: Approximately 150-200 kcal</p><p>Protein: 4-6g</p><p>Carbohydrates: 10-15g</p><p>Fat: 8-12g</p><p>Fiber: 2-3g</p>

Other Important Considerations for Nutrition

<p>These values are estimates and can vary based on specific ingredients and portion sizes. Using low-fat cream can reduce the fat content. The dish provides vitamins and minerals from the vegetables, protein from paneer and nuts, and fiber. It's a moderately calorie-dense dish due to the cream and nuts.</p>

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FAQ

  • Can I use frozen vegetables?

    Yes, you can use frozen mixed vegetables for convenience. Make sure to thaw them partially before adding them to the curry.
  • Can I make it vegan?

    Yes, substitute the paneer with tofu and use coconut cream instead of dairy cream. Also, ensure the ghee is replaced with oil.
  • How long can I store Navratan Korma?

    You can store leftover Navratan Korma in the refrigerator for up to 2-3 days in an airtight container.