Description
Nine main ingredients plays a major part in this dish. Choice of vegetables, nuts and paneer cooked in creamy rich coconut yogurt gravy called Navarathna kurma. Typically a north Indian gravy, with mughalai origin often served as a side for chapati or parathas. Quite a lot of ingredients and a lengthy procedure, just have everything ready and proceed with the preparation. (Navrathna Korma / Navratna Kurma / Navarathna Kurma / Navarathana Korma / Mughlai Kurma / Mughalai Korma)| Ingredients-1 | |
|---|---|
| 2 cup | Vegetables & paneer (look table-2) |
| 3 nos | Onion (diced) |
| 2 nos | Tomato (diced) |
| 1 tsp | Ginger garlic paste |
| 4 nos | Green chili (slit open) |
| 6 nos | Mint leaves |
| 2 nos | Bay leaves |
| 3 nos | Cloves |
| 3 nos | Cardamon |
| 2 nos | Cinnamon stick (small) |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fennel seeds |
| 1 cup | Beaten yogurt |
| 4 tbsp | Ghee |
| 1 tsp | Salt (or to taste) |
| 3 stks | Coriander leaves (for garnishing) |
| 5 nos | Curry leaves (optional) |
| Ingredients-2 | |
|---|---|
| ½ no | Carrot (diced) |
| 4 nos | Beans (chopped) |
| 2 tbsp | Green peas |
| 10 nos | Cauliflower florets |
| 1 no | Potato (cubed) |
| 2 nos | Brinjal (cut into small pieces and store in cold water) |
| ¼ cup | Chow chow (chopped) |
| 10 nos | Paneer (cubed) |
| Ingredients-3 | |
|---|---|
| 10 nos | Cashew nuts |
| ½ cup | Milk |
| Ingredients-4 | |
|---|---|
| ½ no | Coconut grated |
| 1 cup | Hot water |
| Ingredients-5 | |
|---|---|
| ¼ tsp | Turmeric powder |
| 1 tsp | Red chilli powder |
| 3 tsp | Coriander /dhania powder |
Instructions
Step one : Grind cashew with milk to make a fine paste. (Look Table-3)
Step two: Grate 1/2 coconut and run it in a mixie with little water to make a thick paste, put that in hot water and strain to get thick coconut milk, repeat the process to get the second extract. Normally would yield 2 cups of thick coconut milk. (Look Table-4 )
Step three: Shallow fry the paneer in little ghee and soak them in warm water.
Step four: Heat ghee in a pressure pan and add the fresh whole garam masalas… bay leaves, cinnamon, cloves, cardamon and toast, followed by cumin and fennel seeds. Now add the slit open green chilies and mint leaves, fry them till crisp. Add the chopped onion to it and fry till golden, followed by ginger garlic paste and chopped tomatoes. Fry everything for few seconds and then add turmeric powder, red chilli powder and coriander powder (look table -5). Now add all the vegetables from table -2 except paneer with little salt. Mix everything to coat the masala. Add just a cup of water and pressure cook up to 2 whistles and wait for the steam to settle.
Step five: Once the steam settles, open the cooker and add the coconut milk, cashew paste (dilute this with little coconut milk and then add to avoid lumps) and mix well. Strain soaked paneer and add them at this stage. When the gravy comes to a boil, bring to simmer and add the beaten yogurt. Taste for salt and adjust accordingly. Let it simmer until the ghee separates from the curry. Garnish with coriander and curry leaves.
Step Six: Easiest of all, eat it with warm roti or paratha, tastes good with ghee rice too.
Notes
Ghee is a must for this dish, making with just oil tastes different. If you think its too much, cut down a couple of tbsp of ghee and substitute with oil.
Instead of pressure cooking the veggies, just pop them in the microwave, cook it according to your microwave setting and add it to the onion gravy.
Curry leaves is optional, I have added to suit my taste, just ignore.
Paneer is optional too, if you don’t have them on hand, just forget that part.
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