Kya Baat Hai! Crispy Pooris with Royal Navratan Korma – A Dil Se Delight!
Namaste and Sat Sri Akal, my lovely food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious adventure! Today, we’re diving headfirst into a classic Indian pairing that’s guaranteed to make your taste buds sing: Poori with Navratan Korma!
Think of this dish as a warm hug on a chilly evening. It’s comfort food elevated to a royal level!
When Do We Feast on This?
This dynamic duo is a star during festive times! You’ll often find it gracing tables during Diwali, Holi, weddings, and even special pujas. It’s a dish that signifies celebration, togetherness, and pure deliciousness. The vibrant colors of the Navratan Korma are especially fitting for festivals like Holi, while the richness makes it perfect for Diwali feasts.
A Little Trip Down Memory Lane
Poori, those golden, puffed-up breads, have been a staple in Indian cuisine for centuries. They are simple, satisfying, and perfect for scooping up flavorful curries. Navratan Korma, meaning “Nine-Gem Curry,” is a Mughlai masterpiece. Legend has it that it was created in the kitchens of the Mughal emperors, using a medley of nine different vegetables and nuts, each representing a precious gem. It’s a dish fit for a king, but thankfully, easy enough for us to make at home!
Let’s Get Cooking!
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients – The Jewels of Our Kitchen:
For the Fluffy Pooris:
- 2 cups Gehun ka Atta (Whole Wheat Flour)
- 1 teaspoon Ajwain (Carom Seeds) – for digestion and flavor!
- 1/2 teaspoon Namak (Salt)
- 2 tablespoons Tel (Vegetable Oil)
- Approximately 3/4 cup Pani (Water) – or as needed
- Tel (Vegetable Oil) – for deep frying
For the Rich Navratan Korma:
- 1 tablespoon Ghee (Clarified Butter) – for that authentic aroma!
- 1 Tej Patta (Bay Leaf)
- 1 inch Dalchini (Cinnamon Stick)
- 2 Laung (Cloves)
- 1/2 teaspoon Jeera (Cumin Seeds)
- 1 medium Pyaz (Onion), finely chopped
- 1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
- 1/2 teaspoon Haldi Powder (Turmeric Powder)
- 1 teaspoon Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
- 1 teaspoon Dhaniya Powder (Coriander Powder)
- 1/2 teaspoon Garam Masala
- 1/2 cup Tamatar Puree (Tomato Puree)
- 1 cup mixed vegetables, diced (Gajar [Carrots], Phool Gobi [Cauliflower], Matar [Green Peas], Beans, Aloo [Potatoes], etc.)
- 1/4 cup Paneer (Indian Cheese), cubed
- 1/4 cup Kaju (Cashews)
- 1/4 cup Kishmish (Raisins)
- 2 tablespoons fresh cream
- 1/4 cup Hara Dhaniya (Fresh Coriander Leaves), chopped
- Namak (Salt) to taste
Step-by-Step – From Our Kitchen to Yours:
Poori Power!
- Dough Time: In a large bowl, mix the atta, ajwain, salt, and oil. Gradually add water and knead into a smooth, firm dough. Cover it with a damp cloth and let it rest for at least 20 minutes. This makes the pooris extra soft.
- Roll ‘Em Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, round disc, about 3-4 inches in diameter. Don’t make them too thin!
- Fry ‘Til Golden: Heat oil in a kadhai (wok) or deep frying pan over medium-high heat. Gently slide a poori into the hot oil. It should puff up almost immediately.
- Flip and Fry: Using a slotted spoon, gently press down on the poori to help it puff up evenly. Flip it over and fry until golden brown on both sides.
- Drain and Serve: Remove the poori from the oil and drain on a paper towel. Repeat with the remaining dough.
Navratan Korma – A Symphony of Flavors!
- Aromatic Start: Heat ghee in a large pan or pot over medium heat. Add the bay leaf, cinnamon stick, cloves, and cumin seeds. Let them sizzle for a few seconds until fragrant.
- Onion Magic: Add the chopped onion and sauté until golden brown. This is the base of our flavor!
- Ginger-Garlic Goodness: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Spice It Up: Add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly, to prevent burning.
- Tomato Tango: Add the tomato puree and cook until the oil starts to separate from the mixture. This means the masala is cooked perfectly.
- Veggie Variety: Add the mixed vegetables and salt. Mix well and cook for about 10-15 minutes, or until the vegetables are tender but still slightly firm.
- Paneer and Nuts: Add the paneer, cashews, and raisins. Mix gently.
- Creamy Finish: Stir in the fresh cream. Simmer for another 5 minutes.
- Garnish and Serve: Garnish with fresh coriander leaves.
Chef Curry’s Tips for Success:
- Poori Perfection: Make sure the oil is hot enough before frying the pooris. This is key to getting them to puff up beautifully. Don’t overcrowd the pan!
- Korma Kick: Adjust the amount of red chili powder to your preference. You can also add a pinch of sugar to balance the acidity of the tomatoes.
- Fresh is Best: Use fresh vegetables and spices for the most vibrant flavor.
Cooking It Your Way:
- Gas Stove: The traditional method, perfect for achieving that authentic flavor.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Pressure Cooker (Korma): For a quicker version of the korma, pressure cook the vegetables with the masala for 2-3 whistles.
- Oven (Poori): While not traditional, you can bake the pooris for a healthier option. Brush them with oil and bake at 375°F (190°C) until golden brown.
- Air Fryer (Poori): Another healthier alternative. Brush the pooris with oil and air fry at 350°F (175°C) until golden brown.
- Slow Cooker/Crockpot (Korma): A great option for a hands-off approach. Cook the korma on low for 6-8 hours or on high for 3-4 hours.
Nutritional Information (Approximate, per serving):
- Calories: 450-550
- Protein: 15-20g
- Fat: 25-35g
- Carbohydrates: 40-50g
Serving Suggestions – A Feast for the Senses:
Serve the hot, puffed-up pooris immediately with the creamy, flavorful Navratan Korma. You can also add a side of raita (yogurt dip) for a cooling contrast. A sprinkle of extra chopped coriander leaves adds a touch of freshness.
Time to Cook, My Friends!
There you have it! A simple yet stunning recipe for Poori with Navratan Korma. I encourage you to try this recipe at home. Cook with love, experiment with flavors, and most importantly, share the joy of delicious food with your loved ones. This dish is best enjoyed when shared.
Happy Cooking!
– Chef Curry Do’pyaza