Navaratan Korma

The next time you think of the words "roti for dinner", don't be disappointed, treat yourself to an authentic north Indian delicacy, in the dish with nine stars.

Sourced from the finest ingredients and flavours, this is something that is a must to be experienced.

A plethora of phenomenal ingredients come together to form this lavish vat of delicious goodness, that is both rich and healthy.
Perfected over years of heritage and generations, the Navaratan Korma is a fantastic accompaniment to your next rice/roti meal.

Visually appealing and remarkably executed, let your senses choose for themselves, with the aroma of exotic north Indian spices.

The tinge of richness from the ghee, coupled with the range of flavour by the garam masala, a hint of sweet variety from the pineapple, and the wholesome goodness of the bitey and creamy paneer.

Add to that the overall texture and beautiful consistency from the blended cashew and cream, and the saucy tanginess of the tomatoes, and you will have that all to favourite flavour lingering on, reminding you off it's deliciousness.

Top the dish off with some unsalted butter/cream for that touch of lavishness that will linger on your taste buds. 

Delicious and nutritious, with all the greens and veggies you need to get through the day, consider this as the next power packed meal of the day.

Easily team up with some hot whole wheat/multigrain rotis for added goodness, enjoy hot and finish with a glass of iced water and a lime slice.

Finish with a generous helping of hot kheer or sweet milky tea.

 

Ingredients

• 2 tbsp ghee
• 1/2 cup grated onions
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 tsp turmeric powder (haldi)
• 2 tsp coriander (dhania) powder
• 1 1/2 tsp chilli powder
• 1/2 cup blanched and chopped tomatoes
• 1/4 cup broken cashewnuts (kaju)
• 1 1/2 cups finely chopped mixed vegetables (carrots , frenchbeans and green peas)
• 1/2 cup fried paneer (cottage cheese) cubes
• salt to taste
• 2 tsp cornflour dissolved in 1/2 cup milk
• 2 tbsp fresh cream
• 1/4 cup canned pineapple pieces
• a pinch of sugar
• 2 tbsp canned pineapple syrup
• a pinch of garam masala

For The Garnish

• 1 tbsp fresh cream
• a few canned pineapple pieces.
  
  
  
  
  
  Method
  
  
  preparing the paste:
  
  1.   soak all the dry fruits and seeds in hot water for 30 to 40 minutes.
  2.   remove the peels from the almonds and add the peeled almonds in a grinder jar.
  3.   then drain the remaining nuts-seeds mixture and also add them to the grinder jar.
  4.   add 1/4 cup water and grind to a smooth fine paste. add more water if required while making the paste. keep this paste aside.
  
  preparing the korma:
  
  1.   heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle and become aromatic.
  2.   add the sliced onions and saute them till they turn golden
  3.   now add the ginger-garlic paste and chopped green chilies. saute till the raw aroma of ginger-garlic goes away.
  4.   now add the nuts-seeds paste and curd. stir well.
  5.   then add turmeric and red chili powder. stir again.
  6.   stir and saute for 3 to 4 minutes on a low flame. do stir often so that the mixture does not get stuck to the bottom of the pan.
  7.   then add the mixed veggies. stir.
  8.   next add 1 cup water. season with salt. mix very well.
  9.   cover and simmer the veggies till they are cooked.
  10. once the veggies are cooked, add the cream and stir it with the rest of the korma, switch off the flame.
  11. sprinkle garam masala powder. cover and keep aside.
  
  

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