Most vegetarians admit missing the delicious kormas cooked in mutton and chicken. However, Navratan Korma is one such recipe that is an all time vegan’s delight. Cooked in ethnic north Indian style, this recipe can be cooked without worrying about the ingredients.
Ingredients for Navratan Korma
Vegetables like beans, carrot, peas, potato boiled and cut in small cubes.
100gms of Paneer, diced and fried
Onions (approximately three medium sized.)
Tomatoes (approximately three medium sized.)
Turmeric powder, Red chili powder, Garam masala
Some green chilies, finely chopped
Ginger and Garlic, finely chopped
1 cup of coconut milk
3 tablespoons of fresh cream
Other basics – Oil, Salt
Spices to grind into fine powder (each one teaspoon)- cumin seeds, coriander seeds, fennel seeds, peppercorns, cinnamon, cardamom
Most Indian recipes are magic of the wondrous spices. While you might want to use readymade powders available in the market, making your spices at home by grinding them will give you a very traditional taste. Most recipes of kormas have the same principle where spices are finely grinded and used.
Method to follow:
Take all the spices and roast them on medium flame. Grind all together to make a fine powder.
Add oil to the frying pan, add the onion and fry till light brown. Add the ginger and garlic as well.
Add the grinded spice and cook till the spices start giving a cooked smell.
Add the tomatoes as well and cook. If you wish to avoid the tomato seeds, deseed them before you chop.
Add some turmeric powder to it and also the red chili powder to cook for 10 minutes.
Once the all spices are cooked well, add the boiled vegetables and mix well.
Add the fresh cream and milk and cook for another 10 minutes. Add water if the gravy dries up. Remember that after adding milk, the recipe has to be cooked on a low flame.
Just when the entire recipe is ready, add the fried paneer pieces and stir well. Do not overcook after adding paneer.
Serve hot with Indian Naan, bread, rotis or fried rice.
Some beneficial tips:
Navratan korma is known for its creamy taste and for that, the recipe must be cooked on medium to low flame. The gravy is meant to be thick, so avoid adding to much of water. There are many restaurants where they avoid using the turmeric because they want the recipe to look whitish and creamy. Tomatoes can be substituted with puree or ketchup for more smoothing gravy. For a more authentic Indian taste, oil can be substituted with ghee as well. The recipe gets its name from nine vegetables used in it. You can add capsicum, cabbage, and bottle gourd as well if you wish. Many people use dry fruits as well to add royalty in the food. Some eating joints follow different styles to cook. For example, some might add the milk before the cream and make the gravy before adding the veggies. Depending on your taste and choice of cooking, you can mould as per requirement. This recipe can be made for special occasions and is really healthy.
Photo Credit: Tasteofindiany.com