Navratan kurma (காய்கறி குர்ம, ನವ್ರತನ್ ಕೊರಮ, వెజెటబుల్ కుర్మా, नवरतन कोरमा) literally means Nine Gems and this dish is named after the nine different fruits, nuts and vegetables used to prepare it. Traditionally Navratan Kurma comes from a Mughlai origin giving it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a welcome change.
Regional dish : Tamil Nadu; Karnataka; Punjabi; Rajasthan; Himachala Pradesh; Uttar Pradesh
Cuisine style : Tamil Nadu | Cooking Time 30 minutes | Take with rice or chapati | Type curry | Shelf life :1 day
Appx. Nutritional values: Calories (295 Kcal), Carbohydrates (48.9 g), Protein (11.3 g), Fat (7.8 g).
Ingredients:
- Boiled vegetables (potatoes
- carrots
- cauliflower
- green peas
- french beans
- capsicum )
- 3 cups – paneer( Fried pieces) 175 gms
- Tomato puree 3 Cups
- Onion puree 2 cups
- Ginger paste 1 1/2 tsp
- Garlic paste 1 1/2 tsp
- Turmeric Powder 1 tsp
- Red chilli powder 1 1/2 tsp
- Coriander powder 1 tsp
- Garam Masala Powder 2 tsp
- Cream 2 tbsp
- Milk / water 1 cup
- Dry fruits (cashew nuts, raisins) 1/4 cup
- Coriander leaves
- Vegetable oil 6 tbsp
- Ghee 1 tbsp
- Salt To Taste
Method:
1. Heat ghee in the frying pan and add dry fruits to it and fry for about a minute on medium heat. Keep separate.
2. Heat oil in a frying pan. Fry onions and ginger-garlic paste till golden brown.
3. Add salt, turmeric powder, red chilli powder, garam masala, coriander powder and fry for 2-3 minutes.
4. Add tomato puree and dry fruits. Stir well and cook the mixture for 3-5 minutes.
5. Add milk. Bring it to boil. Then bring to medium heat and cook until the gravy becomes thick.
6. Add paneer to the gravy and stir well.
7. Then add all the vegetables to the above gravy and cook for about 6 minutes.
8. Add cream and chopped coriander leaves on the navaratan korma to decorate .
Other variants / Cuisine Style : 1. Vegetable korma (with coconut milk)
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