Learn how to make Navratan Korma Recipe by Sagar’s Kitchen, Veg Kurma Recipe, Veg Khurma Recipe, or Mix Veg Korma Recipe. Making this is easy but it takes a little time, and if you give it time, it will taste even better. Here’s a fantastic thing to note: if you make any recipe and give it time, the time you invest will never go in vain.
Navratan Korma Recipe | Veg Korma | Veg Khurma | Mix Veg Korma
Course: MainCuisine: IndianServings
4
servingsPrep time
25
minutesCooking time
55
minutesCalories
236
kcalTotal time
1
hour20
minutesThe recipe we are making today provides detailed instructions for the paste and ingredients, but even if you haven’t tried making it yet, there’s no need to worry. Whenever you find the time to make it, you can enjoy preparing and sharing this beautiful and delicious recipe with everyone. It is truly tasty, as mentioned.
Ingredients
- For Paste:
1 inch Ginger
4 to 5 Green Chilies
1 tablespoon Roasted Chickpea Gram
3 Fried Grated Onions
1/2 cup Grated Fresh Coconut
1 tablespoon Coriander Seeds
2 tablespoons poppy seeds (khas khas) (soaked for 2 hours)
5 to 6 Garlic Cloves
12 to 15 Cashews (soaked for 2 hours)
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
1 to 2 cups Water
- For Curry:
1/2 cup Potatoes, boiled
1/2 cup Beans, boiled
1/2 cup Carrots, boiled
1/2 cup Cauliflower, boiled
1/2 cup Peas, boiled
2 green Cardamoms
2 Cloves
1 cube of Oil or Butter
5 Black Peppercorns
2 Bay Leaves
2 medium-sized Onions, finely chopped
2 Tomatoes, chopped
1-inch Cinnamon Stick
2 tablespoons Mustard Oil
1 tablespoon Kashmiri Red Chili Powder
1 teaspoon Garam Masala
Salt to taste
1/2 teaspoon Turmeric Powder
1/2 cup Cilantro/Coriander leaves
Instructions
- Paste Preparation:
- Grind together 1 inch ginger, 4 to 5 green chilies, 1 tablespoon roasted chickpea gram, 3 fried grated onions, 1/2 cup grated fresh coconut, 1 tablespoon coriander seeds, 2 tablespoons soaked poppy seeds, 5 to 6 garlic cloves, 12 to 15 soaked cashews, 1 teaspoon fennel seeds, and 1 teaspoon cumin seeds with 1 to 2 cups of water to form a smooth paste.
- Post-Paste Preparation:
- Boil 1/2 cup each of carrots, beans, cauliflower, peas, and potatoes in hot water for 5 minutes. In a separate pan, sauté the boiled vegetables in 1 cube of oil or butter for 3 to 4 minutes and set them aside.
- In a pot, heat 2 tablespoons of Mustard Oil and now add 2 medium-sized chopped Onions and saute until they become light brown.
- Add 2 green cardamoms, 2 cloves, 5 black peppercorns, 2 bay leaves, and a 1-inch cinnamon stick to the pot. Stir well.
- Add 2 chopped tomatoes, 1 tablespoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder, and salt. Keep stirring until the oil starts separating from it.
- Add the prepared paste to the pot and adjust the consistency with water as needed. Cook for another 10 to 12 minutes.
- Add the sautéed and boiled mixed vegetables to the curry and cover and cook for an additional 35 to 40 minutes. Adjust salt according to taste.
- Sprinkle 1 teaspoon of garam masala and 1/2 cup coriander leaves over the curry. Aiyo, Navratan Korma or Veg Kurma or Veg Khurma or Mix Veg Korma is ready to be served!
Tips
- While preparing the curry, make sure to stir the ingredients consistently. This helps in even distribution of flavors and ensures that the spices are well-blended, resulting in a delicious and aromatic Navratan Korma or Veg Kurma or Veg Khurma or Mix Veg Korma.
- When adding water to the paste or curry, it’s advisable to do so gradually. This allows you to control the consistency of the curry more effectively. Start with a smaller amount and add more as needed to achieve the desired thickness of the gravy.
