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:
- 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 jar.
- then drain 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 the korma:
- 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.
- add the sliced onions and saute them till they turn golden
- now add the ginger-garlic paste and chopped green chilies. saute till the raw aroma of ginger-garlic goes away.
- now add the nuts-seeds paste and curd. stir well.
- then add turmeric and red chili powder. stir again.
- 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.
- 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.
- once the veggies are cooked, add the cream and stir it with the rest of the korma, switch off the flame.
- sprinkle garam masala powder. cover and keep aside.
preparing the garnish:
- 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).
- 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 tbsp raisins & ½ tbsp melon seeds. saute for some seconds.
- then add ½ cup chopped pineapple cubes. saute for a minute.
- next add 1 tbsp mint leaves, a pinch of saffron strands/kesar and 2 tsp ginger julienne.
- saute for half a minute.
serving:
- 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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