Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get.
10 oz of paneer/cottage cheese
1/2 cup cashew nuts
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste
Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
Grind 1/4th cup of the cashews along with the onions.
Parboil with salt all the veggies individually (cooking time for each varies) and set aside.
Heat oil in a pan.
Add turmeric and cumin powder and sautéfor 30 secs.
Add the remaining cashew nuts and the whole spices.
When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté until oil separates.
Add the garam masala and pepper powder.
.Add one cup of water and bring to boil.
Add the the veggies, paneer, raisins and pine apple and let it simmer until the veggies are cooked.
Garnish with heavy cream
Server hot with Indian breads
Tags: Bell Peppers/Capsicum, Carrot, Cashew Nuts, cauliflower, Coconut Milk, Green Beans, Paneer, peas, Pineapple, Potatoes, Raisins, Rice