Navratan Korma is a rich, creamy and flavorful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables and nuts that make up the curry. Vegetable korma was created in imperial kitchens and served to kings, queens and other royals during the Mughal era in India.
- Corn kernels – 1/2 cup
- Cauliflower florets – 1 cup
- Makhana (Fox nuts) – 1 cup
- Capsicum diced – 1 medium
- French beans – 1/2 cup
- Green peas – 1/2 cup
- Green chilli chopped – 3 nos
- cashew nut paste – 1 cup
- Milk – 3 1/2 cups
- Fresh cream – 1 cup
- Sugar – 1 tbsp
- Cashew nut – 10-12 nos
- Pistachio – 10-12 nos
- Raisins – 10-12 nos
- Black pepper corn – 10-12 nos
- Bay leaf – 2 nos
- Salt – to taste
- Oil – 1 tbsp
- Black Cardamom Powder – 1/2 tsp
How to make Navratan Korma (Method):
- Heat oil in a pan, fry the assorted nuts till brown, remove the nuts in a bowl.
- Now add bay leaf, black pepper corn,chopped green chilli, cashew nut paste and cook till the raw flavour of cashew nuts is gone.
- Add milk and mix well, now cook it on low flame for about 15 minutes, now again add milk to set the consistency.
- Add corn kernels, cauliflower, fried nuts, makhana and sugar,now boil it for few minutes.
- Add capsicum french beans, green peas, and again boil for few more minutes, now add (Cardamom) elaichi powder, fresh cream, finally add salt and its done, remove in a bowl and serve hot.