Easy Navratan Korma Recipe
 
Prep time
Cook time
Total time
 
Easy Navratan Korma Recipe for parties, get together and pot lucks.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 12-14
Ingredients
Vegetables
  • Cauliflower - 1 small, washed and cut into small flowers
  • Potato - 5 small or 2 large, peeld and cut into small cubes
  • Carrots - 1 cup, peeled and cu into small cubes
  • Green/French Beans - ½ cup, washed and cut into small pieces
  • Corn - ½ cup, thawed if refriegearted
  • Green Peas - ½ cup, thawed if refrigerated
  • Paneer cubes / Extra firm Tofu - 1 cup, cut into small cubes
Curry Paste Ingredients
  • Onion - 1 small, roughly chopped
  • Tomatoes - 3 medium or 2 large, roughly chopped
  • Ginger - 1 small piece, peeled and roughly chopped
  • Green chili - 1 small, roughly chopped
  • Cashews - ½ cup, soaked in hot water for 15 minutes
Oil & Spices
  • Oil - 2 tbsp
  • Bay leaf, dry - 1
  • Cinnamon stick - 1 small
  • Coriander powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Red chili powder - ½ tsp or to taste
  • Garam Masala - ½ to 1 tsp, as per taste
  • Salt - 1&1/2 tsp or to taste
  • Honey - 1 tbsp or to taste
  • Kasuri methi - 1 tsp
Garnish
  • Almond flakes - 1 tbsp
  • Raisins - 1 tsp
  • Kasuri methi - ¼ tsp
Instructions
Prepping the Vegetables
  1. Very important part to keep in mind is - All the vegetables have to be cut in same size and shape for even cooking and also for aesthetics.
  2. Take a large pot of water and bring it to a boil.
  3. Add Peas, carrots, corn, beans and potatoes to it. Boil for 7-8 minutes till the vegetables are soft (not mushy).
  4. Switch off the heat. Add cauliflower to the pot. Cover and let vegetables sit for another 7-8 minutes.
  5. Drain and set them aside.
Prepping the Curry
  1. Take the magic bullet or a high speed blender and puree onion, tomatoes, ginger and green chili. Set aside.
  2. Now add the soaked cashews with ½ cup warm water and make a smooth paste. Set aside.
Making the Curry
  1. Heat 2 tbsp oil in the heavy bottom pan. Add bay leaf and cinnamon stick to it. Reduce the heat and add onion tomato puree to it plus coriander powder, turmeric, red chili powder, salt to the puree.
  2. Cook the puree on medium heat for about 7-8 minutes till it reduces and thickens. Stir in between to avoid burning.
  3. Now add cashew paste, kasuri methi, honey and garam masala to the pan. Stir all the ingredients well.
  4. Add 1&1/2 cups of water. Bring it to a boil and then cook on medium heat till it thickens.
  5. Once the curry is thick (not too tight), add all the vegetables and paneer/tofu cubes to the curry paste.
  6. If needed add ½ cup more water. Adjust the salt, honey and garam masala if required.
  7. Cover with lid and let cook for good 15 minutes on low heat.
  8. More you cook, tastier is the curry.
  9. Once ready to serve, garnish with almond flakes, raisins and kasuri methi.
Serving Suggetsion
  1. Navratan Korma goes very well with all kinds of breads like naan, pita, roti, parantha. It tastes awesome with rice and pulav/pilaf also.
Recipe by simplyvegetarian777 at https://simplyvegetarian777.com/easy-navratan-korma-recipe/