Navratan Korma | Mixed Veg Curry | Side dish for Chapati

Navratan Korma is a rich, creamy, delicious vegetarian gravy with a mix of 9 ingredients. The word navratan means nine gems of mughal emperors court. As the name suggest, this kurma is a medley between nine different vegetables, paneer, nuts and fruits. You can add vegetables of your choice like capsicum, broccoli etc.
Unlike other gravy type it is filled with mild spices. Also, the gravy is filled with cashew and almond sauce. It can be served with chapati, paratha or any other dish of your choice.

Navratan Kurma

Recipe Cusine: North Indian | Recipe Category: Side dish
Prep Time: 10 mins | Cook Time: 30 mins | Serves: 4 to 6

Ingredients:

Paneer - 1/4 cup

Cauliflower - 3/4 cup

Potato - 3/4 cup

Carrot - 1/2 cup

Beans - 1/2 cup

Peas - 1/2 cup

Pomegranate - 1/4 cup

Cashews - 6 to 10

Almonds - 6 to 10

Onion - 2

Tomato - 1

Green chilli - 2

Ginger garlic paste - 1 tsp

Fresh cream - 1/4 cup

Garam masala - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Chilli powder - 1 tsp

Turmeric - 1/4 tsp

Sugar - 1 tsp

Salt - to taste

Kasoori methi - few (optional)

Spices:

Cardamom - 2

Cloves - 2

Cinnamon stick - 1 inch stick

Bay leaf - 1

Shahi jeera - 1/4 tsp

Method:

Soak almond for 30 mins so that it will be easy to peel off its skin.

Chop vegetables as shown in the picture below. Pressure cook the vegetables for 2 whistles and transfer it to a bowl.

Heat oil in a pan, add cashew nut. Once it begins to brown, add the sliced onion. Stir for 2 mins.

When onion becomes soft, add the chopped tomato and saute for a min.

Add a cup of water and cover with a lid to cook. Switch off the flame once the tomato and onion gets cooked and soft. Cool it before grinding.

In a blender, take peeled almond and grind it. Then add the cooled onion tomato and blend till you get a rich smooth paste.

For Gravy:

Heat oil in the same pan. Once oil becomes shimmery, add shahi jeera, cinnamon stick, cloves, cardamom and bay leaf.

Add finely chopped green chilli and ginger garlic paste.

When the raw smell from ginger garlic goes off, add the ground paste, all the spice powders (coriander powder, cumin powder, chilli powder, garam masala, tumeric), sugar and salt. Cook for 2 mins to get rid of the raw smell.

Add in boiled vegetable, paneer cubes and cook for 3 to 5 mins.

Add some fresh cream and garnish with pomegranate and put off the flame.

Serve hot with chapati, paratha.

Note:

• Add vegetables of your choice like capsicum, broccoli etc.
• Do not over cook the vegetables 

Pictorial:

Keep all your ingredients ready

Chop the vegetables and pressure cook for 2 whistles

Soak almond for 30 mins so that it will be easy to peel its skin

Heat oil in a pan, add cashews and roast till it browns

Add sliced onion and saute for 2 mins

Add  chopped tomato and fry for few seconds

Add a cup of water. Cover with a lid and cook till its soft. Cool it before grinding

In the mean time, the transfer the cooked vegetables to another bowl. Vegetables should not be mushy

Peel skin from the soaked almond and blend it well

To this, add the cooled onion,tomato and cashew and blend till smooth. You will get a nice and rich paste

Heat oil till it shimmers, add the whole spices mentioned above

Add in ginger garlic paste

and green chilli immedietely. Saute till raw smell of ginger garlic is gone

Now, add the ground paste

Add all the spice powders(coriander powder, cumin powder, garam masala, chilli powder and turmeric)

Then, add the sugar and salt

Add the boiled vegetables and cook for 5 mins

Then, paneer goes in

Finally, add fresh cream and mix well

Garnish with some pomegranate seeds

Rich Navratan Kurma is ready to serve