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.
15 Comments
i tried this curry 1st time it came awesome..thank u..
I want to mak this dish for 15 people can u plz how much vegetables and other things do i need.waiting for ur reply.Or plz tell me how many people will be served with this amount, so i can preapre my dish according to that.thank you.
hey i tried this one…tastes just like how my mom makes itt…wow….it was yummmmmmmyy
wHAT IS CHOW CHOW?
so goooddddddddddd Came out wonderful..Thank You very much Mullai Ji
Nisha
kalpanaHi mullai, yesterday i tried this receipe it came out very well.now iam informing my friends about this website.thanks for giving good receipes.
Hi Kalpana, thats wonderful! thanks for referring us.
Hi Mrs Mullai, I tried this for lunch today,came out very well and superb.Thank you so much….
Hey Mullai…have tried most of your recipes viz pepper chicken, vegetable biryani, caulifower kurma, panner butter masala,…though i am silent vistor of your site, today i tried ur navrathna kurma turned out yummy so couldnt stop myself from thanking you… I was recently married and moved to usa, believe me with ur simple recipe you make my life easy, everyday i browse your site and make our dish. Good luck to you. Meanwhile i tried stuffed paratha but stuffing is coming out and i am not able to roll the dough bcos of it, please let me know what should i do to make a perfect paratha.
Cheers…
Dear Sruthie,
Glad it turned out good and thank you so much for stopping by to post your comments, we appreciate a lot. Please do not hesitate to ask or post any opinion, this would help me to learn more and correct my mistakes. Regarding stuffed parotta, I thought it would be appropriate to answer under that recipe category, so that, people with same question can clear their doubts, when they visit the particular recipe.
hi mullai i am trying all ur dishes they r coming out well ,i am feeling happy,i tried this this one also i tastes gud,thank u so much….. u r doing a graet job .keep on doing this……
Hi Mullai,
I have been viewing your website for a quite long time and tried few recipes. I tried Navarathna kurma. I was totally falttered by your recipe and decided to become a memeber of your forum. This recipe is too good. I am excited to try more recipes.
Hi Mullai, I tried this recipe yesterday,it came out well.I also added cashews and raisins,as suggested by Latha and Kaberi.Thanks to all of u!!!
Its (OPTIONAL) we can add pineapple pieces(very small) .In restaurants they add pineapple pieces ,some add fried cashews and khismis also
you are right latha.there is slight diffirence between navratan korma and veg kurma that very commonly prepared in south india.though everybody has their own way to prepare these dishes.but as a north indian i want to share this info to all,in navratan kurma pineapple,banana,cherry,kaju and other dry fruits are must as this is kashmiri dish and they add lot of dry fruit in their dish.they dont put tomato n curry pata n mint leaves.