Navratan Kurma | How to make Navratan Korma

Navratan Kurma or Navratan Korma is a typical Indian cream gravies that have about nine different ingredients added to the dish with a cream base for the gravy. This makes an excellent side dish for mild pulaos.

I made this Navratan Kurma as the side dish when I was making Moti Pulao  As the pulao was mild, it needed a spicy rich side dish and this suited the purpose so well!

The day I made this gravy dish, I had planned on some other pulaos as well and it was a super duper hit on all accounts. I was happy that this gravy was liked by the kids as well. I am sure it makes a delicious side dish for Naans too.

School has reopened for the Boys, while Konda is on vacation still. We realized that we now have only a couple of weeks overlapping holidays for all for us to plan for a vacation. Though we had planned on a couple of places, we managed only to one place and the hot climate didn’t suit any of us.
The last month and few weeks just flew with Kids being at home and I was practically struggling how to keep them engaged on at least their snack requirements.

With the water problem being so worse in our area, everything seem to be revolving around water. I had to even give up baking as I was worried about the wash I had to do after the baking. Anyway I was happy I could make some dishes ahead for this theme.

We are doing BM#101, week 1 with Creamy Gravies and my day 2 is Navratan Kurma.

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Step By Step Pictures for making Navratan Kurma

 

Navratan Kurma | How to make Navratan Korma

For the paste:

1 cup Onion
1 inch Ginger
Handful Mint leaves
5 Cashew nuts
5 Almonds roasted in ghee

Vegetables used
1 cup Peas
1/2 cup Corn Kernels
1 big Potato
1.5 cup Cauliflower Florets

Spice Powders used

1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/ 2 tsp Cumin powder
A Pinch Turmeric powder
1/ 4 tsp Garam Masala
Salt to Taste

Other Ingredients
1 cup Paneer
2 nos Bay Leaves
2 no Green Chillies
1 cup Tomato Puree
2 tsp Butter
1 /2 cup Curds
2 tsp Cream

Fruits
Handful Apple
Orange

To garnish
1 tsp Cream
Handful Coriander Leaves.
Handful Mixed Nuts

How to make Navratan Kurma

For the Paste
Fry the ingredients listed for the paste in 1 tsp oil and grind it into paste.

For the Vegetables
Wash and cube the vegetables. Microwave for 5 to 6 mins.

For the Gravy

Take a nonstick pan, and saute the green chilies and bay leaves.
Next add the onion paste and cook on high for 5 mins.
Then add the tomato puree and spice powders, cook till oil comes out on sides.
Next add the boiled vegetables and curds, combine well.
Add water as required and bring to a boil.
Roast the paneer cubes in oil and add to the simmering gravy along with cream.
Finally just before serving add the fruits, roasted nuts and cream.
Serve with Pulao or Rotis.

 

Navratan Kurma | How to make Navratan Korma

Navratan Kurma or Navratan Korma is typical Indian cream gravies that have about nine different ingredients added to the dish with a cream base for the gravy. This makes an excellent side dish for mild pulaos.

• CourseMain Dish - Gravies
• CuisineIndian
• By Cook MethodStovetop
• OccasionWeekend Special
• By DietKid Friendly, Protein Rich, Vegetarian
• Dish TypeGravy Side Dishes
• KeywordCreamy Gravies, Rich Creamy Gravies

Ingredients

For the paste:

• 1cup Onion
• 1inch Ginger
• Handful Mint Leaves
• 5 Cashew Nuts
• 5in Almonds

Vegetables used

• 1cup Peas
• 1/2cup Corn Kernels
• 1big Potato
• 1.5cup Cauliflower Florets

Spice Powders used

• 1tsp Red Chilli powder
• 1/2tsp Coriander Powder
• 1/2tsp Cumin Powder
• A Pinch Turmeric powder
• 1/ 4tsp Garam Masala
• Salt to taste

Other Ingredients

• 1cup Paneer
• 2nos Bay Leaves
• 2nos no Green Chillies
• 1cup Tomato puree
• 2tsp Butter
• 1 /2cup Curds
• 2tsp Cream

Fruits

• Handful Applechopped
• Orange

To garnish

• 1tsp Cream
• Handful Coriander Leaves
• Handful Mixed Nuts

Instructions

For the Paste

1. Fry the ingredients listed for the paste in 1 tsp oil and grind it into a paste.

For the Vegetables

1. Wash and cube the vegetables. Microwave for 5 to 6 mins.

For the Gravy

1. Take a nonstick pan, and saute the green chilies and bay leaves.
2. Next, add the onion paste and cook on high for 5 mins.
3. Then add the tomato puree and spice powders, cook till oil comes out on sides.
4. Next, add the boiled vegetables and curds, combine well.
5. Add water as required and bring to a boil.
6. Roast the paneer cubes in oil and add to the simmering gravy along with the cream.
7. Finally just before serving, add the fruits, roasted nuts and cream.
8. Serve with Pulao or Rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook