Navratan Korma or shall we also call it Nava Korma? Just kidding. Jokes aside, Navratan Korma made by Nava K is a truly inspiring thick, rich and fantastically flavorful Muglai and North Indian (Rice Pilaf) influenced curry basically (Cauliflower Curry, Drumstick Sambar & Vegan Potato Curry). Unlike the simplicity of Mutton Kurma and Vegetable Kurma I have shared before, Navratan Korma is an outcome of a home made paste, a combo of veggies and of course, ghee and curry leaves for the sensational aroma. What else should I say or must I include? Trust me and believe me, Navratan Korma is all about really pleasurable deliciousness. Whether you are a vegetarian (Vegetarian Sandwich, Mulligatawny Soup & Vegetable Biryani) or not, Navratan Korma I reckon will put a big broad smile on your face and pairing it is endless. Either for a full course vegetarian meal or what should stop you from pairing alongside whichever other dishes (Cashew Masala Chicken, Lamb Rogan Josh, Chloe Masala & Eggplant Tikka).
1/2 inch ginger
10 cashew nuts
1/2 tbsp kas-kas/poppy seeds
2 tbsp grated coconut
3 green chillies
1 red chilli
10 long beans - cut into 1 inch length
1 medium size carrot - remove skin and cut into medium size pieces
3 medium size potatoes - cut into medium size pieces (with or without the skin)
1/4 cabbage - cut into medium size pieces
1 large onion - sliced
1 1/2 tsp turmeric/kunyit powder
1 tbsp lime juice (or per taste)
2-3 sprigs curry leaves - sliced/shredded
3 tbsp ghee
Salt for taste
When oil is heated, sauté onion.
Add blended/grounded ingredients.
Continue to fry until oil splits.
Add carrot, potatoes and turmeric powder.
Stir for 1-2 mins.
Pour 3/4 litre of water and season with salt.
Stir and simmer so that carrot and potatoes are 3/4 tender.
Now add, cabbage, long beans, curry leaves and lime juice.
Stir and simmer to heat through and to soften veggies.
Remove from heat or dish out.