The navratan Korma is one of many delectable vegetarian dishes in Indian cuisine, as any experienced vegetarian would attest. Navratan korma is a treasure trove of flavours that is warm, spicy, and overflowing with veggies. The dish's base is made up of nuts and seeds, yoghurt or coconut milk, a variety of fragrant spices, and other ingredients to produce a delectable, creamy, and subtle curry that you are sure to love.
It is a 9-ingredient mixture that includes a variety of nuts, dry fruits, fruits, vegetables, cream, spices, and herbs. Both vegetarian and non-vegetarian methods of making this dish are available. Don't be misled into believing that this navratan korma's recipe is difficult since it has a lengthy list of components. This recipe for navratan korma is flavorful and easy to make, and both children and adults will love it. Since korma is a mild curry, it is a great choice for people who don't like hot and spicy food. However, just because there aren't any chilies in the dish doesn't mean that it lacks flavour.
You will need to gather the materials before you can create this veggie-packed navratan korma. The curry base is made up of coconut milk, onion, ghee, garlic, ginger, red chilli, garam masala, ground coriander, and ground cashews and almonds. A bay leaf, chilli powder, cardamom pods, cumin seeds, cinnamon bark, and other ingredients are also needed. You'll need potatoes, cauliflower, carrots, green beans, a bell pepper, peas, dried pineapple, cilantro, and additional cashews to make the dish's nine gems.
Preparing a curry paste is essential to giving this navratan korma plenty of flavour. The flavour backbone for the korma will come from this mixture of fresh ingredients, nuts, and spices. Start by cooking some thinly sliced onions till golden and setting them aside. Two teaspoons of cashew nuts should be added to a grinder or food processor, and they should be processed into a fine powder. Simply place some of the fried onions, along with the ground cashews, ground almonds, a red chilli, garam masala, and a little bit of coconut milk in a blender, and pulse until a smooth, thick paste forms.
Let the spices should bloom before you begin the navratan korma. It is standard procedure in Indian cooking to sauté entire spices in oil or ghee for a short period of time until they are fragrant and start to explode. As a result, the spices give off a ton of flavour, which can then be utilised to flavour the entire dish. Even though it's a tiny step, it's worth taking. To do this, heat up some ghee in a skillet, then add the cumin seeds, cinnamon bark, and cardamom pods. Fry for a couple of minutes. Then, add the final piece of onion and a bay leaf, and simmer everything together for a further few minutes.
You should add the vegetables—or gems—in this korma in two stages to ensure that they are cooked to perfection. Green beans, bell pepper, and peas should be added after the potatoes, carrots, and cauliflower have finished cooking in the pan. This is because they will cook more quickly. After that, stir in the curry paste and continue to cook the mixture for a while. Stir everything together until the veggies are barely soft, then add the remaining coconut milk and a sprinkle of red chilli powder to the pan for colour.
Garnish with some cashews, pineapple, and fresh cilantro after removing the navratan korma from the fire. Any leftovers can be kept in the fridge for up to three days. Serve this wonderful vegetable stew with roti, naan, or basmati rice.