navratan korma

Navratan Korma is a delicious mixed vegetable curry dish loaded with veggies, nuts and fruits. This recipe for Instant Pot Navratan Korma creates an awesome curry loaded with layers of flavors in a creamy curry your family will love. 

Restaurant style Navratan Korma - Instant- pot / Stove-top recipe

chopped vegetables (peas, carrots ,green beans, cauliflower, potato)

tsp ginger and garlic paste

Bay leaf

Cilantro, garnish

tsp red chill powder

salt

tsp turmeric powder

cup water

tsp garam masala

full-fat coconut milk

tsp dried fenugreek

1 onion, roughly chopped

cashew

1 tomato, chopped

Tbsp ghee

¼ cup cashews

pineapple

raisins

To prepare the onion tomato paste, add the...

To prepare the onion tomato paste, add the onion, tomato and cashew into  a blender or food processor and puree until smooth. Keep it aside.

Press the sauté button, add 1 tsp ghee,...

Press the sauté button, add 1 tsp ghee, cashews and golden raisins and pineapple chunks to the pot. Stir-fry  for 2 minutes until the cashews turn golden. Remove the cashews , pineapple and raisins from the pot and set aside.

Pour the remaining ghee to the pot. Add in...

Pour the remaining ghee to the pot. Add in the whole spices , onion , tomato and cashew paste and ginger garlic paste and stir-fry for 2 -3 minutes.

Add the salt, turmeric powder, red chill powder...

Add  the salt, turmeric powder, red chill powder and the garam masala along with the vegetables and mix well.

Next add in the coconut milk and water...

Next add in the coconut milk and water and give it a stir, place the  lid and close the pressure valve .

Pressure cook for 1 minute at high pressure.

Open the valve to quick release any remaining...

Open the valve to quick release any remaining pressure.

Add in the dried fenugreek leaves and the...

Add in the dried fenugreek leaves and the roasted cashews, golden raisins and pineapple and stir it well. 

Serve it with Rice/ Naan

https://mediavine-res.cloudinary.com/video/upload/hbrtf4wvlb9x42y6nsgp.mp4

Navratan Korma is a delicious mixed vegetable curry dish loaded with veggies, nuts and fruits. This recipe for Instant Pot Navratan Korma creates an awesome curry loaded with layers of flavors in a creamy curry your family will love

Instant Pot Navratan Korma

Table of Content Hide 1 Recipe Video 4 (1) A delightful combination of all different&hellip;

Vegetable Jalfrezi

Tomatoes

Cauliflower Florets

Carrot Slices

French Beans

Green Peas

Red Pepper

Cabbage

Paneer

tbsp Oil

tbsp Ginger Garlic paste

Coriander powder

Cumin powder

tsp red Chilli powder

tsp Garam Masala

Creamy and decadent Navratan Korma is a rich dish made with an assortment of veggies, fruits and nuts. It pairs well with naan or tandoori roti.

Navratan Korma

yellow onion (or 1 large yellow onion)

ginger (chopped)

garlic

green chili

cashews

poppy seeds

water (24 oz)

potato (diced 1/2 inch wide pieces)

cauliflower florets (small florets)

carrot (diced small)

beans

green peas (frozen)

+ 1/2 teaspoon ghee (divided)

bay leaf

cloves

green cardamom

coriander powder

cumin powder

red chili powder (or to taste)

water

salt (or

sugar

cream

golden raisins

saffron strands (soaked in 1 tablespoon warm milk)

pomegranate arils

cardamom powder

garam masala

pineapple (pieces)

To a large kadai or pan add chopped onion, ginger, garlic, green chili, 15-20 cashews, poppy seeds along with 3 cups (24 oz)  water.Boil on medium heat for 15 to 20 minutes.

Chop all the veggies and remember to chop them small. Chop the potatoes around 1/2 inch pieces and cauliflower into small florets. These way they will cook quickly when boiled in water.

Meanwhile fill a pan with water and let it come to a boil. Once it starts to boil, add potato, cauliflower, carrot, beans and peas. Boil on medium heat for 10 minutes.After 10 minutes, the veggies will be fork tender, you do not want them mushy or be over-cooked. Drain them using a colander and set aside.

Meanwhile once the onions, cashews, ginger, garlic have boiled for 15 to 20 minutes, turn off the heat.Let it cool down a bit and then transfer the entire mixture to a blender and blend to a smooth paste and set it aside.

In a kadai/wok, heat 1 tablespoon oil and 1 tablespoon ghee on medium heat. Add bay leaf, cloves and cardamom. Let the spices sizzle.And then add the pureed onion cashew paste to it. Cook the paste on low-medium heat for 5 minutes.

After the paste has cooked for 5 minutes, add the coriander powder, cumin and red chili powder.

Stir and cook for 3 more minutes and then add the salt, sugar and water and continue to cook for 3 more minutes on low heat.

Stir in the veggies. Mix and cook for 1 minute.Then add the cream and mix.  Cook the veggies on low heat for 3 to 4 minutes.

Meanwhile heat 1/2 teaspoon ghee in a small pan and add golden raisins and 6-7 cashews to it and fry until the raisins plump up, set it aside.

Also, heat 1 tablespoon milk and then add a pinch of crushed saffron strands to it. Remove pan from heat and set aside.

Add the pomegranate, the fried cashews and raisins and mix.Also add the prepared saffron milk.

Mix everything together and cook for 2 more minutes. Sprinkle cardamom powder.Also sprinkle some garam masala on top and then turn off the heat.

Let the curry cool down a bit, for 6 to 7 minutes and then add the pineapple pieces. Serve Navratan Korma warm with naan or tandoori roti.

Navratan korma is made with 9 ingredients and consists of plenty of nuts, dry fruits, assorted vegetables, fruits, cream, a lot of spices and a few herbs.

carrots carrots

peas peas

potato (or 2 medium potato or ¾ cup chopped potatoes

cauliflower (gobi florets) (- optional)

babycorn (- chopped (optional))

onions

green chilies (hari mirch) (- chopped)

Curd ((yogurt)

Garam Masala Powder

turmeric powder

red chili powder

Ghee

water (or add as required)

poppy seeds ((khus khus))

almonds

melon seeds ((magaz))

black cardamom

cinnamon

tej patta ((indian bay leaf))

mace

Ghee ((clarified butter))

pistachois

cashewnuts

walnut halves

melon seeds

mint leaves

saffron strands

ginger julienne

Soak all the dry fruits and seeds in hot water for 30 to 40 minutes.

Remove the peels from the almonds and add the peeled almonds in a grinder or blender jar.

Then drain water from the remaining nuts-seeds mixture and also add them to the grinder jar.

Add ¼ cup water and grind to a smooth fine paste. Add more water if required while making the paste. Keep this paste aside.

Preparing nuts and seeds paste

Heat ghee in a thick bottomed pot or a deep pan. Add all the &quot;whole spices&quot; mentioned above and fry till they crackle and become aromatic.

Add the sliced onions and saute them till they turn golden stirring often.

Now add the ginger-garlic paste and chopped green chilies. Saute for a few seconds or till the raw aroma of ginger-garlic goes away.

Now add the nuts-seeds paste and curd. Mix well. When you add the curd then either keep the heat to low or switch off the heat. Make sure you beat the curd before you add and mix it quickly as soon as you add it.

Then add turmeric and red chili powder. Stir again.

Stir and saute for 3 to 4 minutes on a low heat. Do stir often so that the mixture does not get stuck to the bottom of the pan.

Then add the mixed veggies. Stir.

Next add 1 cup water. Season with salt. Mix very well.

Cover and simmer the veggies till they are cooked and fork tender. Take care not to overcook them.

Once the veggies are cooked, add the cream and stir it with the rest of the gravy. Switch off the heat.

Sprinkle garam masala powder. Cover and keep aside.

Making navratan korma

Heat 1 tablespoon ghee in a small frying pan. Add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste and then peel them).

Saute almonds till they turn a pale golden.

Take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves. Saute till the cashews turn a light golden.

Now add 1 tablespoon raisins and ½ tablespoon melon seeds. Saute for some seconds.

Then add ½ cup chopped pineapple cubes. Saute for a minute.

Next add 1 tablespoon mint leaves, a pinch of saffron strands and 2 teaspoon ginger julienne.

Saute for half a minute.

Garnishing navratan korma

While serving garnish the korma with the sauteed nuts, seeds and pineapple cubes. Serve it with indian flatbread like tandoori roti, naan, chapatis or parathas. It also goes well with cumin rice.

Serving navratan korma

Restaurant style navratan korma that is delicious, creamy and aromatic. Made with 9 main ingredients like veggies, nuts and fruits, this is a popular dish from the North Indian cuisine. Serve it with plain basmati rice, naan, roti or flavored rice like jeera rice, ghee rice or pulao.

Navratan Korma Recipe (Navratan Curry)

onions (cubed)

cashew nuts ((for paste))

peas

carrots ((diced to ½ to ¾ inch pieces))

cauliflower ((¾ inch florets))

potato ((diced to ½ to ¾ inch pieces))

beans ((chopped to ½ inch pieces))

oil (or butter)

cinnamon piece

((optional))

cumin seeds

green cardamoms ((or ¼ teaspoon ground))

ginger garlic

turmeric

salt ((adjust

water ((adjust as required))

paneer ((¾ inch pieces))

cashew nuts (chopped

Almonds (chopped

pomegranate arils (for garnish)

pineapple chunks ((optional))

raisins ((adjust to taste, optional))

cream ((heavy cream

½ teaspoon kewra water (or 1 teaspoon rose water (optional))

Bring 3 cups of water to a rolling boil in a pot. Add onions and cashews to it and boil for 3 mins until the raw smell of the onions has gone. Turn off the stove.

Remove the onions and cashews with a slotted spoon. Set them aside to cool and later grind it along with green chili to a smooth paste in a grinder jar.

To the same hot water, add the cauliflower florets and leave them for 1 minute. Later drain the water and rinse them under running water. This blanching is done to get rid of any worms in the florets so you may skip this step if not required. Set aside.

Heat 1 teaspoon oil or butter in a pan. Add cashews and almonds. Fry until light golden and then add raisins. As soon as the raisins swell remove all of the nuts and raisins to a small plate.

To the same pan, add paneer and fry for 2 mins. Do not over fry they turn hard and chewy. If you want soft paneer, Keep them immersed in little warm water until we use later.

Preparation

There are 2 ways you can prepare the veggies. The first method is to immerse all the veggies in 1.5 cups of water and boil them until fork tender.

The other method is to steam them. For this bring 2 cups of water to a boil in a steamer. Place the potatoes in a steam basket and stem until half done. Later add the rest of the veggies and steam together until just cooked. Do not over cook them.

Prepare vegetables

On a low flame, heat oil or butter in a pan. Add cinnamon, cumin, bay leaf, cardamom and cloves to the hot oil.

When they begin to sizzle Add ginger garlic paste and fry until the raw smell has gone.

Then add the ground onion cashew paste and cook until it turns thick to a mass and begins to leave the pan, meaning the paste is cooked well.

Add the ground spices - chili powder, garam masala, turmeric and coriander powder along with salt.

Saute until oil begins to separate from the mixture.

Pour ¾ to 1 cup water and bring to a boil. Reduce the heat and simmer until slightly thick. Taste test and add more salt if required.

Add all the steamed veggies and cook covered for 2 mins. Pour cream and stir.

Add fried paneer and nuts. Turn off the heat and add kewra water or rose water if using. If using pineapple cool down the navratan korma slightly and add the pineapple chunks.

Garnish navaratan korma with coriander, pomegranate arils and raisins.

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