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.
Servings: 6-8 people
-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
- In a Large pot, heat oil on medium
- 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.
- Add ginger and garlic paste. Mix all together.
- 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.
- 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)
- 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)
- Garnish with Coriander OR Mix into sauce before serving
- 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