Nine-Jewel Navratan Korma
A Mughlai masterpiece studded with nine precious ingredients, this creamy vegetable korma brings together paneer, mixed vegetables, and dried fruits in a cashew-saffron sauce fit for royalty. Mildly spiced and subtly sweet, it is the ultimate celebration of vegetarian Indian cooking at its most opulent.
Ingredients
- 1 cup paneer, cubed
- 1/2 cup carrots, diced
- 1/2 cup green beans, cut into 1-inch pieces
- 1/2 cup green peas (fresh or frozen)
+ 16 more ingredients
Instructions
Blend the soaked cashews, almonds, and melon seeds with 1/4 cup of water into a very smooth paste. Set aside.
Blanch the carrots, beans, cauliflower, peas, and potatoes in salted boiling water for 3-4 minutes until just tender but still vibrant. Drain and set aside.
Heat ghee in a wide pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-6 minutes. Do not brown.
Add the ginger-garlic paste and cook for 1 minute. Stir in the turmeric and white pepper.
Pour in the nut paste and cook on low heat for 8-10 minutes, stirring frequently to prevent sticking, until the raw smell disappears and the paste turns glossy.
Add 1/2 cup of water to loosen the sauce, then stir in the saffron milk, garam masala, sugar, and salt. Simmer for 3 minutes.
Add the blanched vegetables and paneer cubes. Gently fold everything together and simmer on low heat for 5 minutes.
Stir in the heavy cream and raisins. Cook for another 2 minutes until everything is heated through and the sauce is silky.
Serve in a wide bowl, garnished with a drizzle of cream and a few saffron strands, alongside naan or pulao.
Nutrition Estimate
Per serving • Estimated by Blinner AI