Navratan Korma

                              "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:
       

Cauliflower Korma (Gobhi-Korma)

Cauliflower Korma (Gobhi-Korma)

    Are you all tired of routine cauliflower sabji/curry with regular spices? I'm sure you all are... Here is absolutely a scrumptious recipe for all the cauliflower lovers!

    This recipe is very effortless and goes well with Naan, Roti, Parathas and Rice. While you cook this, your family and even neighbours will ask you what you are cooking! That much flavorful, spicy Korma recipe. This recipe require simple ingredients but the taste is so appetizing...Let's not waste the time and get started...

Ingredients:
For paste;
1 teaspoon oil
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon dry coriander seeds
3-4 cloves
1-2 cinnamon sticks
1-2 whole cardamom
2 tablespoon poppy seeds
1-2 small bay leaves
1-2 long dry red chilies
1 cup roughly chopped onions
1 green chili
1 teaspoon ginger paste
2 teaspoon garlic paste
1/2 cup roughly chopped tomatoes
1/3 cup boiled cauliflower
Water as needed
For Korma Gravy;
2 tablespoon oil
1 cup cut and boiled cauliflower(Boil cauliflower in water for about 4-5 mins.)
1/3 cup chopped onions
1/3 cup chopped bell-pepper
1 tablespoon boiled fresh peas
1/2 cup yogurt
1/2 teaspoon besan flour
Water as needed
Salt to taste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon dhanajeeru powder (cumin-coriander powder)
1 teaspoon kasuri methi
2 tablespoon chopped cilantro
Method:
for Paste;
* Heat the pan with oil.
* Add cumin seeds, fennel seeds, dry coriander seeds, cloves, cinnamon stick, cardamom, poppy seeds, bay leaves, dry red chilies and chopped onions.
* Sauté well.
* Add green chilies, ginger, garlic and tomatoes.
* Sauté again for couple of minutes.

* Sprinkle some water in between.
* Cook it well.
* Turn off the stove and transfer into grinder bowl.
* Let it cool down for a while and than make  paste with help of little water.
* Add boiled cauliflower in the roughly crushed paste and grind the paste again till gets smooth texture.

* Keep the paste aside.
* Heat the pan with oil.
* Add chopped onions and bell-peppers.
* Sauté them.

            

* Add boiled fresh peas and smooth paste in it.

* Mix yogurt and besan flour in a small bowl and add that in to gravy.
* Add 1/2 cup water in Korma gravy and cook for couple of minutes.
* Add salt, turmeric powder, red chili powder and garam masala.
 * Mix all well.

* Add boiled cauliflower in the gravy.
* Sprinkle some water if needed and cook.

* Add kasuri methi, dhanajeeru powder in it and cook for a minute.
* Add chopped cilantro and mix.
* Serve it with Parathas, Roti, Naan or Rice..

* Enjoy!!!!
 Happy Cooking and stay tune for next coming up Holi Special Recipes..