Recipe: Impress your guests with this royal navratan korma dish
Navratan korma is a regal dish that hails from the opulent kitchens of Mughal emperors. The name "navratan" refers to nine gems, which in this context are the nine different vegetables and fruits used to create this rich, creamy curry. It's a celebration of flavors and textures, often served on special occasions. Follow this simple, step-by-step recipe to cook this dish at home.
Step 1: Gather the "jewels" (ingredients) from your pantry
You need one cup of mixed vegetables (carrots, peas, beans, cauliflower), 1/2 cup paneer cubes, 1/2 cup pineapple chunks, 1/4 cup cashews, two tablespoons raisins, two tablespoons heavy cream, and spices including one teaspoon cumin seeds, two bay leaves, mix of ground spices (turmeric, coriander, garam masala), two tablespoons of ghee or oil, one large onion pureed, and one tomato pureed.
Step 2: Time to spice it up
Begin by heating ghee in a large pan over medium heat. Add cumin seeds and bay leaves until they sizzle. Stir in the onion puree and saute until golden brown. Next comes the tomato puree along with turmeric powder, coriander powder, and garam masala. Cook until the oil starts separating from the mixture.
Step 3: Infuse your veggies
Add your mixed vegetables to the spice-infused base along with salt to taste and enough water to cover them. Simmer until they are tender yet retain their shape about 10 minutes. The key here is to cook them just right so that each vegetable shines like a gemstone in your navratan korma.
Step 4: Make it creamy
Once your vegetables are cooked through and have absorbed all those aromatic spices, it's time for some indulgence. Lower the heat and stir in heavy cream gently into the curry. Add paneer cubes and let them soak up the flavors for about five minutes. The cream not only adds richness but also balances out the spices making it a perfect symphony of flavors.
Step 5: Time to garnish
Sprinkle over cashews and raisins along with pineapple chunks for that sweet contrast against the savory backdrop of the curry. Let it simmer for another couple of minutes before turning off the heat. Your navratan korma is now a bejeweled spectacle ready to be served with naan or rice! Garnish with fresh cilantro for an extra pop of color and freshness.
