Navratan Kurma (Korma)

Navratan Kurma (Korma) happens to be my favorite accompaniment with Naan when we go to any Indian restaurant. 

Though I am aware of the calories loaded in this rich tasting gravy, I tend to exempt this particular gravy from the 'do-not eat' list occasionally! I have made this gravy using the recipe by Vah Chef umpteen number of times and it turns out good all the time. 

I didn't make this curry for a long time now and so didn't get the opportunity to blog about this delicious curry. I used low fat home made paneer, substituted half of cashews with peanuts for the gravy and tweaked the masala powders per our taste.




Ingredients - 


Potatoes (Alu) Diced 2 cups
Carrots Diced 2 cups
Green Beans 1 inch pieces 1 cups
Green Peas 1/2 cup
Cauliflower Florets 1 cup (Optional) (I didn't use it here)
Paneer Cubed and Sauteed 15 pieces (I used fresh home made paneer from low fat milk)
Almonds Roasted and Chopped 2 Tbsp
Cashews Roasted and Chopped 2 Tbsp
Raisins 1/2 cup
Pineapple Chunks 1 cup
Pomegranate Seeds 1/2 cup (optional for garnish) (I didn't use it here)
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp (Optional)
Mirchi Powder 1/4 tsp (Optional)
Garam Masala 1/4 tsp (Optional)
Anardana(Pomegranate) Powder 1/4 tsp (Optional)
Cream 2-3 Tbsp (I used Whipped Cream)
Salt as per taste
Seasoning (Oil 1 Tbsp, Shajeera 1 tsp, Cloves 4-5, Cinnamon 1 Inch Piece, Cardamom 2, Bay Leaf 1)
For the Gravy-
Onions Chopped and Sauteed 1 cup
Cashews and Peanuts Boiled 2 Tbsp each  (I microwaved for a minute in 1/2 cup of water)
Green Chillies 2 -3 
Ginger 1 Inch Piece
Garlic 2 Cloves


Navratan Kurma (Korma)

Method Of Preparation - 


In a sauce pan, add all the chopped vegetables and sufficient water and boil them.


Make a paste of the ingredients needed for the gravy.


In a heavy bottomed pan, add oil and the rest of the seasoning. After the cloves give out a nice aroma, add the gravy paste and a little water if required.


Saute the paste until the oil separates under a low flame and add turmeric, dhania-jeera powder, salt and mirchi powder.


Add in the boiled vegetables and Sauteed Paneer. Also add anardana powder and garam masala to taste. 


Now is the time to add the pineapple chunks, roasted almonds, roasted cashews and raisins.


Mix in the whipped cream gently and let simmer for about 2-3 min.


Garnish with coriander leaves, any nuts and pomegranate seeds. I didn't have pomegranate seeds at home so omitted. 


Serve with Naan, Roti, Pulao or Plain Rice.

Preparation Time 45 min 
Serves 4-5 Adults

8 comments

  1. this looks fabulous

     
  2. Like the texture of this wonderful looking korma

    Deepa
    Hamaree Rasoi

     
  3. wow, that looks perfect, rich and creamy gravy. Thanks for linking it to our bookmarked recipes event.

     
  4. aipi Says:
  5. That is one amazing and delicious looking plate of navratan korma :)
    Thanks a lot for linking this to bookmark event :)

    US Masala

     
  6. Kurinji Says:
  7. Looks delicious and perfect...
    Kurinji

     
  8. Priya Says:
  9. Yummm, rich and delicious kurma..Can have them with anything..

     
  10. Yummy and delicious kurma..

     
  11. lovely ! i have made this from wah chef too--it tastes yumm !!

     
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