"Navratan Korma"- A royal recipe!!
This dish is named Navratan Korma as it contains 9 different, pretty and flavorful components. The gravy itself is pale so as to allow "9 gems" to stand out. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughlai era in India. So this recipe is basically belong to Mughlai Cuisine. My recipe is sweet, spicy, nutty and creamy. Though it consists many ingredients. There are a few steps, but the more often you make this, the easier it'll become. I'm also certain that as soon aas you finish this meal, you'll already have plan to make it again soon:) Hope you like it as much as we did!!
My contribution for #foodiemonday #bloghop #mughlaicuisine
Ingredients::
Oil 2 Tablespoon
Carrots 1⁄4 Cup (4 tbs), diced
Potato 1⁄4 Cup (4 tbs), diced
Cauliflower 1⁄4 Cup (4 tbs)
Green beans 2 Tablespoon
Green peas 1⁄4 Cup (4 tbs)
Bell peppers 1⁄4 Cup (4 tbs)
Fenugreek leaves 2 Tablespoon
Paneer cubes 1⁄4 Cup (4 tbs)
Raisins 2 Tablespoon
Crushed tomatoes/Tomato puree 1⁄4 Cup (4 tbs)
Turmeric 1⁄2 Teaspoon (Use as per taste)
Red chili powder 1 Teaspoon (Use as per taste)
Paprika 1 Tablespoon (Use as per taste)
Punjabi masala 1 Tablespoon (Use as per taste)
Salt To Taste
Sugar To Taste (Optional)
Heavy cream 1⁄4 Cup (4 tbs)
Cilantro 2 Tablespoon
FOR THE ONION PASTE;
Oil 1 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1⁄4 Cup (4 tbs), chopped
Garlic 1 Tablespoon, chopped (Use as required per taste)
Ginger 1 Tablespoon, chopped (Use as required per taste)
Water 1 Tablespoon (Use as required to make a smooth paste)
Cashew 2 Tablespoon
Method::
For The Onion Paste;
* Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.
* Add the ginger, garlic, and cashew and stir to cook it a little.
* Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.
For Gravy;
* Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir.
* Add salt to taste and stir well.
* Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.
* Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.
* Cover and cook for a while.
* After a few minutes, uncover and add the heavy cream, stir gently to combine.
* Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.
* Garnish with freshly chopped cilantro leaves and fried cashews, if desired.
* Serve with Naan or Roti or Parathas.
* Enjoy!!!
Check my another Mughlai Cuisine Recipe:
This dish is named Navratan Korma as it contains 9 different, pretty and flavorful components. The gravy itself is pale so as to allow "9 gems" to stand out. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughlai era in India. So this recipe is basically belong to Mughlai Cuisine. My recipe is sweet, spicy, nutty and creamy. Though it consists many ingredients. There are a few steps, but the more often you make this, the easier it'll become. I'm also certain that as soon aas you finish this meal, you'll already have plan to make it again soon:) Hope you like it as much as we did!!
My contribution for #foodiemonday #bloghop #mughlaicuisine
Ingredients::
Oil 2 Tablespoon
Carrots 1⁄4 Cup (4 tbs), diced
Potato 1⁄4 Cup (4 tbs), diced
Cauliflower 1⁄4 Cup (4 tbs)
Green beans 2 Tablespoon
Green peas 1⁄4 Cup (4 tbs)
Bell peppers 1⁄4 Cup (4 tbs)
Fenugreek leaves 2 Tablespoon
Paneer cubes 1⁄4 Cup (4 tbs)
Raisins 2 Tablespoon
Crushed tomatoes/Tomato puree 1⁄4 Cup (4 tbs)
Turmeric 1⁄2 Teaspoon (Use as per taste)
Red chili powder 1 Teaspoon (Use as per taste)
Paprika 1 Tablespoon (Use as per taste)
Punjabi masala 1 Tablespoon (Use as per taste)
Salt To Taste
Sugar To Taste (Optional)
Heavy cream 1⁄4 Cup (4 tbs)
Cilantro 2 Tablespoon
FOR THE ONION PASTE;
Oil 1 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1⁄4 Cup (4 tbs), chopped
Garlic 1 Tablespoon, chopped (Use as required per taste)
Ginger 1 Tablespoon, chopped (Use as required per taste)
Water 1 Tablespoon (Use as required to make a smooth paste)
Cashew 2 Tablespoon
Method::
For The Onion Paste;
* Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.
* Add the ginger, garlic, and cashew and stir to cook it a little.
* Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.
For Gravy;
* Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir.
* Add salt to taste and stir well.
* Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.
* Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.
* Cover and cook for a while.
* After a few minutes, uncover and add the heavy cream, stir gently to combine.
* Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.
* Garnish with freshly chopped cilantro leaves and fried cashews, if desired.
* Serve with Naan or Roti or Parathas.
* Enjoy!!!
Check my another Mughlai Cuisine Recipe:
 |
| Cauliflower Korma (Gobhi-Korma) |
No comments:
Post a Comment