Chef Curry Do’pyaza’s Khana Khazana: A Royal Treat – Pahari Navratan Korma!

Namaste Doston! Kem cho? Sat Sri Akal!

Chef Curry Do’pyaza here, back in your kitchens (and hearts!) with a dish fit for a Maharaja, but easy enough for a Tuesday night! We’re diving deep into the fragrant, creamy world of Pahari Navratan Korma – a dish so rich and delicious, it’ll make your taste buds sing a Bollywood tune!

Think of Pahari Navratan Korma as the “nine-gem” curry. It is a dish that is not only tasty but also represents the rich culture of India.

When do we whip this up?

This is a dish that shines during festive times! Diwali, Holi, weddings, or even just a special family gathering – Pahari Navratan Korma adds a touch of elegance and festivity to any occasion. In the colder months, especially, the warm spices and creamy sauce are incredibly comforting.

A Little History Lesson (no boring bits, I promise!)

“Navratan” means “nine gems” in Hindi. It refers to the nine different types of vegetables, fruits, and nuts that traditionally make up this dish. Korma, on the other hand, is a creamy, mildly spiced curry originating in the Mughal kitchens of India. Pahari Navratan Korma is a variation from the hills, using local produce and a unique blend of spices. It is a testament to the culinary creativity of our ancestors.

Ready to Cook? Let’s Get Started!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients You’ll Need (The Khazana!):

Sabziyaan (Vegetables):
- 1 cup Gajar (Carrots), diced
- 1 cup Phool Gobhi (Cauliflower) florets
- 1 cup Matar (Green Peas), fresh or frozen
- 1 cup Aloo (Potatoes), diced
- 1/2 cup Beans (French Beans), chopped
- 1/2 cup Shimla Mirch (Capsicum/Bell Peppers), diced (any color!)
Meve aur Giri (Fruits and Nuts):
- 1/4 cup Kaju (Cashews), halved
- 1/4 cup Kishmish (Raisins)
- 1/4 cup Paneer (Indian Cheese), cubed
- 1/4 cup Anaar (Pomegranate Seeds) (for garnish)
Masale (Spices):
- 2 tbsp Tel (Cooking Oil)
- 1 Tej Patta (Bay Leaf)
- 2 Laung (Cloves)
- 2 Elaichi (Green Cardamoms), lightly crushed
- 1 inch Dalchini (Cinnamon Stick)
- 1 tsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
- 1/2 tsp Haldi Powder (Turmeric Powder)
- 1 tsp Lal Mirch Powder (Red Chili Powder) (adjust to your spice level!)
- 1 tsp Dhaniya Powder (Coriander Powder)
- 1/2 tsp Garam Masala
- Salt to taste
Base:
- 1 cup Pyaz (Onions), finely chopped
- 1 cup Tamatar (Tomatoes), pureed
Creaminess:
- 1 cup Dahi (Yogurt), whisked smoothly
- 1/2 cup Cream (Heavy Cream)
Garnish:
- Hara Dhaniya (Fresh Coriander Leaves), chopped

Let’s Cook! (Step-by-Step, My Style):

The Tadka Magic: Heat the oil in a large kadhai (wok) or deep pan over medium heat. Add the bay leaf, cloves, cardamom, and cinnamon stick. Let them sizzle for a few seconds until fragrant. This is where the magic begins!
Onion Bhuna: Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here, doston!
Ginger-Garlic Power: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Tomato Tango: Add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
Spice Symphony: Add the turmeric powder, red chili powder, coriander powder, and salt. Sauté for another minute, stirring constantly to prevent burning.
Yogurt Embrace: Reduce the heat to low and gently stir in the whisked yogurt. Make sure it’s well combined and cook for 2-3 minutes until the mixture thickens slightly. Be careful not to curdle the yogurt!
Vegetable Party: Add all the vegetables (carrots, cauliflower, peas, potatoes, beans, and capsicum) and mix well. Add about 1/2 cup of water, cover, and cook until the vegetables are tender but not mushy. This should take about 15-20 minutes.
Nutty Delight: Stir in the cashews, raisins, and paneer. Cook for another 5 minutes.
Creamy Finish: Pour in the heavy cream and garam masala. Mix gently and cook for 2-3 minutes until the korma reaches your desired consistency.
Garnish and Serve: Garnish with fresh coriander leaves and pomegranate seeds. Serve hot with naan, roti, or rice.

Chef Curry’s Top Tips for a Stellar Korma:

Fresh is Best: Use fresh, high-quality vegetables for the best flavor.
Spice it Right: Adjust the red chili powder to your liking. If you prefer a milder korma, use less or omit it altogether.
Don’t Overcook: Be careful not to overcook the vegetables, as they will become mushy.
Sweetness: You can add a pinch of sugar or a teaspoon of honey to balance the flavors.

Cooking it Your Way:

Gas Stove: The classic method! Follow the steps above for a delicious korma.
Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
Pressure Cooker: Add all the ingredients (except cream and paneer) to the pressure cooker with 1/2 cup of water. Cook for 2 whistles on medium heat. Release the pressure, then add the cream and paneer. Simmer for a few minutes before serving. (Reduces cooking time!)
Slow Cooker/Crockpot: Add all the ingredients (except cream and paneer) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and paneer before serving. (Perfect for busy days!)
Oven: Not recommended for this recipe.
Microwave: Not recommended for this recipe.
Air Fryer: Not recommended for this recipe.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 15-20g
Fat: 25-30g
Carbohydrates: 20-25g

Serving Suggestions:

Serve hot with naan, roti, paratha, or jeera rice.
A dollop of fresh cream or a sprinkle of chopped nuts adds a touch of elegance.
Pair it with a refreshing raita (yogurt dip) for a complete meal.

Time to Cook!

So there you have it, folks! My recipe for a truly delectable Pahari Navratan Korma. It’s a flavorful, aromatic, and visually stunning dish that’s sure to impress. Now, get into your kitchen, put on your apron, and create some magic!

Go ahead and try this at home and share it with your friends and family.

Happy Cooking, and until next time, stay spicy!

Your friend,

Chef Curry Do’pyaza