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Navratan Korma
Navratan Korma

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We hope you got insight from reading it, now let’s go back to navratan korma recipe. You can have navratan korma using 27 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Navratan Korma:
  1. Get Veggies:
  2. Take 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli)
  3. You need 2 cups potato, chopped into 1 inch cubes
  4. Use Curry:
  5. Prepare 2 tablespoons ghee
  6. You need 1/2 teaspoon cumin seeds
  7. Get 2 onions, roughly chopped
  8. Use 4 cloves garlic, roughly chopped
  9. Provide 2 -inch ginger, roughly chopped
  10. You need 1 –2 Thai bird chillies (or 1 serrano pepper)
  11. Get 1 large tomato
  12. Provide 1 teaspoon salt
  13. Prepare 1 teaspoon coriander powder
  14. Prepare 1 teaspoon paprika
  15. You need 1/2 teaspoon Kashmiri chilli powder (or ½ teaspoon paprika and a pinch of cayenne)
  16. Provide 1/2 teaspoon turmeric
  17. Provide 1/2 teaspoon garam masala
  18. Provide 1/4 teaspoon cardamom powder
  19. You need 1/2 cup cashews
  20. Provide 1 1/2 cup water
  21. Use Finishing Touches:
  22. Get 1 tablespoon ghee
  23. Get 1/4 cup golden raisins
  24. Prepare 1/4 cup cashews
  25. Provide 1/2 cup (unsweetened) coconut cream, from the top of a can of refrigerated full-fat coconut milk
  26. Take pinch dried fenugreek leaves
  27. Provide Optional: chopped cashews and cilantro for garnish
Steps to make Navratan Korma:
  1. Prep the Veggies: - - Bring water to a boil then add the chopped potatoes. Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes. Drain the veggies in a colander and set aside for now.
  2. Make Curry: - - Heat 2 tablespoons ghee in a medium pot over medium heat. Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft. Then add garlic, ginger, Thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews. Stir-fry for 8-10 minutes.
  3. Let this cool and then pour into a blender along with 1 ½ cups of water. Puree until smooth. Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
  4. Finishing Touches: - - In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the curry. Add coconut cream and kasoori methi to the pot. Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.
  5. Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!

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