Navratan Korma, refers to ‘nine gems’ which could be the combination of either 9 vegetables or a mixed combo of dry fruits and vegetables. I have used 5 vegetables and 4 dry fruits in the recipe. This is a rich, filling and nutritious curry made without cream. Coconut milk can be replaced by milk and cream.
Serve Navratan Korma with Whole Wheat Lachha Parathas and Mushroom Pulav for a delicious lunch or dinner.
If you like this recipe, you can also try other recipes such as
Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 50 M
Total in 65 M
To begin with Navratan Korma, soak cashew, almond and melon seeds in water for 30 minutes to prepare a paste. Drain the water completely.
Peel off the almond skin and blend all in a mixer to smooth paste adding a little water. Keep it aside.
Heat 2 tablespoons ghee or oil in a pan or a kadhai. Add chopped onions and saute a while. Next, add ginger-garlic paste and stir well.
Add tomato and give a stir. Add turmeric powder, chilli powder and coriander powder and mix well everything. Add ground paste and 1/4 cup water.
Cook it uncovered for 2 mins and add mixed vegetables and 1 cup water. Cook it covered on low-medium flame for 10-15 minutes.
Add coconut milk, garam masala and salt to taste. Mix well everything and cook again for another 10 minutes.
Meanwhile, roast cashew and raisin in ghee and add this to the korma. Garnish with pomegranate seeds and your dish is ready to be served.
Serve Navratan Korma with Whole Wheat Lachha Parathas and Mushroom Pulav for a delicious lunch or dinner.