Navratan Korma is a delicious and a very popular Mughlai dish. Navratan means nine gems. As nine different ingredients which includes fruits, vegetables, nuts and paneer are used to prepare this korma, it gets the name Navratan korma. Navratan Korma is less spicy and has a slightly sweet taste because of the fruits and nuts used. Today we will learn how to make Navratan Korma (white gravy) following this very easy recipe.
1. Soak cashew nuts and khus khus in boiling water for 1 hour.
Blanch onions. (peel the skin and put it in boiling water for 5 minutes, then remove it )
After it cools, grind cashew nuts + khus khus + onions and keep it aside.
2.Wash and put cauliflowers in boiling water for 5 minutes. Drain and keep it aside.
3.Boil water and cook all the vegetables till soft but not mushy (I used a mix of beans, potato, carrots, 1/2 a capsicum). It should be cooked but must be firm. Add capsicum and cauliflower at the end as they need very less time to get cooked. Drain excess water if any and keep it aside.
4.Shallow fry paneer and keep it aside.Check out how to make paneer at home.
5.Fry cashew nuts and raisins separately in a little butter and keep it aside for garnishing.
6.Blanch and sliver almonds.
Heat butter in a pan, add cumin seeds, when it sizzles, add bay leaf, cardamom, cinnamon and cloves.
Then add ginger-garlic paste, green chilies and saute for a few minutes. Then add the cashew nut paste. Cook till oil separates.
Add beaten curd, all the vegetables, a cup of water, needed salt, simmer and cook till the gravy becomes thick.
Now add the pineapple pieces, fried paneer and raisins. Remove from flame.
Add cream and garnish with cashew nuts and almonds.
Navratan korma is ready to be served with roti, naan or parathas. Serve it hot.
Meet you all again with more interesting recipes, till then it is bye from Padhu of padhuskitchen.