Navratan Korma
A rich, creamy, and mildly sweet Mughlai vegetable curry featuring nine different gems including vegetables, fruits, and nuts.
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Ingredients
- 2 cups Mixed Vegetables (Carrots, Peas, Beans, Cauliflower)
- 100 grams Paneer cubes
- 1/2 cup Onion paste
- 1 tablespoon Ginger-Garlic paste
- 1/4 cup Cashew and Poppy Seed paste
- 1/4 cup Heavy Cream
- 1/2 cup Pineapple chunks and Pomegranate seeds(optional)
- 2 tablespoons Ghee or Oil
- 1 teaspoon Whole Spices (Cardamom, Cinnamon, Cloves)
- 1/2 teaspoon White Pepper Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
Instructions
- 1
Steam or parboil the mixed vegetables until tender but still firm, then set aside.
- 2
Heat ghee in a pan and lightly fry the paneer cubes until golden, then remove and soak in warm water.
- 3
In the same pan, sauté the whole spices until fragrant, then add the onion paste and cook until translucent.
- 4
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 5
Stir in the cashew and poppy seed paste, cooking on low heat to prevent sticking until the oil separates.
- 6
Add the parboiled vegetables, paneer, white pepper, salt, and sugar; mix gently to coat with the gravy.
- 7
Pour in the heavy cream and a little water if needed, simmering for 5 minutes on low heat.
- 8
Garnish with fresh pomegranate seeds, pineapple chunks, and roasted nuts before serving hot with naan.
Nutrition per Serving
340
Calories
9g
Protein
22g
Carbs
26g
Fat
5g
Fiber
7g
Sugar
580mg
Sodium
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