Navratan Korma: A Royal Treat Fit for a Maharaja (and You!)
Namaste Dosto! Kem cho? Sat Sri Akal!
Chef Curry Do’pyaza here, ready to tickle your taste buds with a dish that’s as vibrant as a Holi celebration and as comforting as a warm hug from your Nani. Today, we’re diving headfirst into the rich and creamy world of Navratan Korma.
This isn’t just a curry, my friends. It’s a celebration of flavors, a medley of textures, and a dish that’s fit for royalty!
When Do We Feast on This Deliciousness?
Navratan Korma shines brightest during festive occasions. Think Diwali, with its dazzling lights and joyous spirit. Or perhaps a grand wedding, where the air is filled with music and laughter. It’s also a popular choice during Navratri, when many people observe a vegetarian diet. Really, any time you want to impress your guests or simply treat yourself, Navratan Korma is your go-to dish!
A Glimpse into History
“Navratan” translates to “nine jewels” in Hindi, and this dish truly lives up to its name. Legend has it that Navratan Korma originated in the Mughal kitchens, crafted to showcase the culinary prowess of the royal chefs. Each of the nine ingredients represents a precious jewel, creating a symphony of flavors that delighted emperors and continues to captivate us today.
Let’s Get Cooking!
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
The Jewel Box: Ingredients You’ll Need
- Vegetables:
- 1 cup Gajar (Carrots), diced
- 1 cup Phool Gobhi (Cauliflower) florets
- 1 cup Matar (Green Peas)
- 1 cup Aloo (Potatoes), diced
- ½ cup Beans (French Beans), chopped
- ½ cup Shimla Mirch (Capsicum/Bell Pepper), diced (any color)
- Fruits & Nuts:
- ½ cup Paneer (Indian Cheese), cubed
- ¼ cup Kaju (Cashews)
- ¼ cup Kishmish (Raisins)
- ¼ cup Chironji (almond-flavored seeds)
- Base & Spices:
- 2 tbsp Tel (Cooking Oil)
- 1 Tej Patta (Bay Leaf)
- 2 Elaichi (Green Cardamoms)
- 2 Laung (Cloves)
- 1 inch Dalchini (Cinnamon Stick)
- 1 Pyaz (Onion), finely chopped
- 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
- 1 tsp Lal Mirch Powder (Red Chili Powder)
- ½ tsp Haldi Powder (Turmeric Powder)
- 1 tsp Dhaniya Powder (Coriander Powder)
- ½ tsp Garam Masala
- 1 cup Tamatar Puree (Tomato Puree)
- 1 cup Dahi (Yogurt), whisked
- ½ cup Cream (Heavy Cream)
- 2 tbsp Hara Dhaniya (Fresh Coriander Leaves), chopped for garnish
- Salt to taste
- Sugar to taste
Step-by-Step: Creating the Magic
- Prep the Jewels: Wash and chop all your vegetables into bite-sized pieces. Fry the paneer cubes until golden brown and set aside.
- Tempering the Spices: Heat oil in a heavy-bottomed pot or kadhai. Add the bay leaf, cardamom, cloves, and cinnamon stick. Let them sizzle for a few seconds, releasing their fragrant aroma.
- Sauté the Aromatics: Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Spice It Up: Add the red chili powder, turmeric powder, and coriander powder. Sauté for a minute, being careful not to burn the spices.
- Tomato Tango: Pour in the tomato puree and cook until the oil starts to separate from the sides. This usually takes about 5-7 minutes.
- Yogurt Zest: Reduce the heat to low. Slowly add the whisked yogurt, stirring constantly to prevent curdling.
- Vegetable Symphony: Add all the vegetables (except paneer) to the pot. Mix well, cover, and cook for 10-12 minutes, or until the vegetables are tender but still have a slight bite.
- Nuts & Creamy Dream: Add the fried paneer, cashews, raisins, and chironji. Stir in the cream and garam masala. Simmer for another 5 minutes, allowing the flavors to meld together beautifully.
- Seasoning & Garnish: Add salt and sugar to taste. Garnish with fresh coriander leaves.
- Serve Hot: Serve your delectable Navratan Korma hot with naan, roti, or rice.
Chef’s Tips for a Perfect Korma
- Don’t Overcook the Vegetables: The vegetables should be tender but still retain a slight crunch.
- Use Fresh Yogurt: Fresh, thick yogurt is key to a creamy and flavorful korma.
- Adjust the Spices: Feel free to adjust the amount of red chili powder to your liking.
- Roast the Nuts: Toasting the cashews and almonds lightly before adding them enhances their flavor.
Cooking Options for the Modern Cook
- Gas Stove/Induction Stove: Follow the instructions above using a heavy-bottomed pot.
- Pressure Cooker: Sauté the onions and spices as directed. Add the vegetables and 1/2 cup of water. Pressure cook for 2 whistles. Release the pressure and follow the remaining steps. Be careful not to overcook the vegetables.
- Slow Cooker/Crockpot: Sauté the onions and spices as directed. Transfer to the slow cooker, add the vegetables, and cook on low for 6-8 hours or on high for 3-4 hours. Add the paneer and cream in the last 30 minutes.
- Oven: Preheat oven to 350°F (175°C). Follow steps 1-7. Transfer to an oven-safe dish, cover, and bake for 30 minutes. Add paneer, cream and nuts and bake for another 10 minutes.
- Microwave: Not recommended for this dish, as it’s difficult to control the cooking process and ensure even cooking.
- Air Fryer: Not recommended for the main cooking process, but you can use it to quickly toast the cashews for added flavor.
Nutritional Information (Approximate, per serving):
- Calories: 350-400
- Protein: 15-20g
- Fat: 25-30g
- Carbohydrates: 20-25g
Serving Suggestions:
Navratan Korma is incredibly versatile. Serve it with:
- Naan: Soft and fluffy naan bread is the perfect accompaniment.
- Roti: Whole wheat roti provides a healthier option.
- Rice: Basmati rice, with its delicate aroma, complements the rich flavors of the korma beautifully.
- Poori: For a festive touch, serve with puffed-up pooris.
Your Culinary Adventure Awaits!
So there you have it, my friends! Navratan Korma, a dish that’s as beautiful to look at as it is delicious to eat. I encourage you to try this recipe at home. Gather your ingredients, put on some Bollywood music, and let the magic unfold.
Don’t keep this deliciousness to yourself! Share this recipe with your friends and family and let them experience the royal flavors of Navratan Korma.
Happy Cooking!
Chef Curry Do’pyaza, signing off!