Navratna Korma (9 GEMS CURRY)

Every now and then, I get fed up of eating meat and start craving a hearty, yet delicious vegetarian dish. I’m not talking a bowl of boiled or roasted vegetable though. I mean I’m craving a creamy, spicy, curry where I can dip my Naan or Roti in, and/or eat with some hot Basmati rice.

If you’ve ever had the chance to try “Chicken Korma” in a restaurant then you will know that the sauce is different than the traditional Makhani or Tikka Sauce. Yes – it’s thick and creamy. Yes – it’s versatile for both Meat and Veggies. BUT – Korma sauce is more of a yogurt and nut-based sauce, so the result is a curry with a warm, earthy flavor. It has a subtle hint of nuttiness from the Almonds and/or Cashews included in the gravy. It is really a delicious combination when cooked with vegetables, and something I believe, is easy to make yet fancy enough for large groups!

The recipe I would like to share with you is called “NAVRATNA KORMA.” Navratna means “9 Gems.” So basically – we will be adding “9 Gems” to our Korma Sauce to create this delicious dish.

NAVRATNA KORMA

Servings: 6-8 people

Ingredients:

-1/4 cup oil (any type except Olive Oil)

-1 Large onion (finely chopped into very small pieces)

– 1 Tbsp of ginger paste

-1 Tbsp of garlic paste

-2 Tbsp of Slivered Almonds

-2 Tbsp of Slivered Cashews

-1/2 cup of milk

-1/2 cup of heavy cream OR cashew-cream

-1 20oz can of Tomato Paste

-1.5 Tbsp of Coriander Powder

-1.5 Tbsp of Garam Masala Powder

-1 Tsp of Turmeric Powder

-1 Tsp  of salt (add more after cooking if desired)

-1 Tsp of sugar

-1 Bell Pepper (small chopped pieces)

-2 Medium Potatoes (small chopped)

-2 cups of Cauliflower (small chopped)

-2 cups of Frozen Mixed Veggies (with peas, carrots, lima beans, green beans, corn, carrots)

-1 cup of Paneer (chopped into small chunks)

-1 cup of water

-1/2 tsp to 1 tsp of cayenne pepper (add more for extra heat)

-1 Tbsp of freshly chopped Coriander to mix in at end OR Garnish

Instructions:

1. In a Large pot, heat oil on medium
2. Once oil is hot (about 3-4mins), add onions and nuts. Allow to cook for 5-7 minutes on medium-low heat until onions are translucent and nuts are a golden brown color.
3. Add ginger and garlic paste. Mix all together.
4. Add tomato paste, salt, turmeric, coriander powder and garam masala. Mix well till fully incorporated. Cover and allow to cook for 7-10 mins on medium-low heat.
5. After time, add all vegetables to sauce mixture, along with water. Cover and allow to cook for another 15-20 minutes on medium-low heat or until all vegetables are fork tender. (May need to check consistency during cooking time)
6. Add Paneer, heavy cream (or cashew cream), milk, salt and sugar. Allow to cook for 7-10 more minutes uncovered to burn off some excess liquid. (Consistency of sauce should be on the thicker side and coat all veggies/paneer)
7. Garnish with Coriander OR Mix into sauce before serving
8. Enjoy with Naan and Basmati Rice

Hopefully you figured out the 9 Gems in this curry and enjoy it as much as I do!

If you get a chance to make this dish, let me know via comments below or Tag me on IG @cmspiceculture

Enjoy! :O)