Navratan Korma (Vegetable Korma)
This creamy vegetable curry is the tastiest way to eat your veggies! It’s a famous Indian dish known as Navratan korma. It sounds fancy but after you make it just once, you’ll see how easy it is to make!
INGREDIENTS:
Veggies:
4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli)
2 cups potato, chopped into 1 inch cubes
Curry:
2 tablespoons ghee
½ teaspoon cumin seeds
2 onions, roughly chopped
4 cloves garlic, roughly chopped
2 inch ginger, roughly chopped
1-2 thai bird chilies (or 1 serrano pepper)
1 large tomato
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon paprika
½ teaspoon Kashmiri chilli Powder
(or ½ teaspoon paprika and pinch of cayenne)
½ teaspoon turmaric
½ teaspoon garam masala
¼ teaspoon cardamon Powder
½ cup cashews
1 ½ cup water
Finishing Touches:
1 tablespoon ghee
¼ cup Golden raisins
¼ cup cashews
½ cup (unsweetened) coconut cream, from the top of a can of refrigerated full-fat Coconut milk
pinch of dried fenugreek Leaves Optional: chopped cashews and cilantro for garnish
Prep the Veggies:
Bring water to a boil then add the chopped potatoes. Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes. Drain the veggies in a colander and set aside for now.
Make Curry:
Heat 2 tablespoons ghee in a medium pot (used a Dutch Oven ) over medium heat.
Add cumin seeds and once they turn brown, add the onions.
Stir-fry until onions are soft.
Then add garlic, ginger, thai bird chili, tomato and spices.
Stir-fry for a minute, then add the cashews.
Stir-fry for 8-10 minutes.
Let this cool and then pour into a blender along with 1 ½ cups of water.
Puree until smooth.
Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
Finishing Touches:
In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the curry. Add coconut cream and kasoori methi to the pot.Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.
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