Tuesday, 12 July 2016


navratan korma

ingredients (measuring cup used, 1 cup = 250 ml)
the veggies
  • 2 medium carrots, peeled and chopped, 70 grams or about ½ cup chopped carrots
  • ½ cup shelled peas or frozen peas
  • 1 large potato or 2 medium potato, or ¾ cup chopped potatoes or 150 grams potatoes
  • ¼ cup chopped green beans or 40 to 50 grams beans or 10 to 12 beans
  • 1 cup chopped cauliflower/gobi florets (optional)
  • 8-9 babycorn, chopped (optional)
for the korma:
  • 2 medium sized onions, sliced or ½ cup thinly sliced onions
  • 2-3 green chilies/hari mirch, chopped
  • ½ tbsp ginger garlic paste or 5 to 6 garlic and ¾ inch ginger, crushed to a a paste in mortar-pestle
  • ½ cup fresh curd/dahi/yogurt, 100 grams
  • ⅓ cup fresh low fat cream or 3 to 4 tbsp whipping cream
  • ¼ to ½ garam masala powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp red chili powder/lal mirch powder
  • 2 tbsp ghee
  • 1 cup water or add as required
  • salt as required
for the royal paste:
  • 1 tbsp poppy seeds/khus khus
  • 10 to 12 almonds/badam
  • 10 to 12 cashews/kaju
  • 1 tbsp melon seeds/magaz
  • ¼ cup water for grinding to a paste or add as required
whole garam masala:
  • 2 to 3 green cardamom/choti elachi
  • 1 black cardamom/badi elachi
  • 3 cloves/lavang
  • 1 inch stick of cinnamon/dal chini
  • 1 bay leaf/tej patta
  • 2 single strands of mace/javitri
for the garnish:
  • 1 tbsp ghee
  • 6 to 7 almonds, blanched and peeled
  • 10 pistachois
  • 10 cashewnuts
  • 10 walnut halves
  • 1 tbsp raisins
  • ½ cup chopped pineapple or 2 to 3 pineapple slices, chopped
  • ½ tbsp melon seeds
  • 1 tbsp mint leaves
  • a pinch of saffron strands/kesar
  • 2 tsp ginger julienne
how to make the recipe:
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 ¼ 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.
preparing the garnish:
  1. heat 1 tbsp ghee in a small frying pan. add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste).
  2. saute almonds till they turn a pale golden.
  3. 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.
  4. now add 1 tbsp raisins & ½ tbsp melon seeds. saute for some seconds.
  5. then add ½ cup chopped pineapple cubes. saute for a minute.
  6. next add 1 tbsp mint leaves, a pinch of saffron strands/kesar and 2 tsp ginger julienne.
  7. saute for half a minute.
serving:
  1. while serving garnish the korma with the sauteed garnishing ingredients. serve navratan korma with tandoori roti, naan, chapatis or parathas. it also goes well with jeera rice.

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