Navratan Khorma

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Today I savored this curry along with Rajma Pulao. I love the meal the day I get to enjoy combination. It is even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off and impress your loved ones.

This dish comes from the cookbook India's Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.


Navratan Korma - Nine Jewelled Curry



It was yummy, and I am glad I tried this recipe. You can dump in all the left over vegetables, like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans, from the refrigerator you have in you house. I have used only a few, I didnt have all those in the house.

Navratan Korma - Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes

Ingredients:

  • Frozen Mixed Vegetables - 300 gms

  • Canola Oil - 1 tbsp

  • Onion - 1, small, finely sliced

  • Ginger Garlic Paste/Adrak-Lahsun Masala - 1 tbsp

  • Tomato Paste - 3 tbsp

  • Green Chillies - 3 fresh, slit in middle

  • Turmeric powder/Haldi - 1 tsp

  • Garam Masala powder - 1 tsp

  • Cashew Nuts - 2 tbsp

  • Salt - to taste

  • Tinned Pineapple Chunks - 2 tbsp, chopped

  • Light Cream - 100 ml

  • Cherries - to garnish

  • Cilantro - to garnish

  • Grated Cheddar Cheese - to garnish


Method:

  • Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.

  • Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.

  • Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.

  • Serve hot garnished with the cherries, coriander leaves and cheese.


Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti

Luv,
Mona

Comments

  1. Rajeswari10 October 2007 at 13:31

    Nice blend of the masalas..Bet will taste great..!!

    ReplyDelete
  2. Siri10 October 2007 at 16:02

    Vegetable Korma looks lovely dear.. and even I dump all the left over veggies into such curries.. so that I can get fresh ones..hehe..:)

    ReplyDelete
  3. Anh10 October 2007 at 19:04

    A great recipe indeed. Such a warm comfortable bowl for a rainy night...

    ReplyDelete
  4. Padma11 October 2007 at 01:50

    That looks so yummy, Love Korma with anything... NIce photo

    ReplyDelete
  5. Asha11 October 2007 at 01:53

    Beautiful recipe!:))

    ReplyDelete
  6. meeso11 October 2007 at 10:42

    Very tasty...and what a great way to use up all my vegetables before they go bad :)

    ReplyDelete
  7. Sivani12 October 2007 at 13:57

    Mona, that looks delicious!

    I am putting this on my list of things to try over the weekend; I can just see my family devouring this all :-)

    Best wishes for the last day (we hope) of Ramadan.

    ReplyDelete
  8. gaijin13 October 2007 at 18:23

    Looks delicious and healthy!

    ReplyDelete
  9. Vegetarian Cooking » Vegetable Khorma15 October 2007 at 18:01

    [...] Zaiqa.. wrote an interesting post today on Vegetable KhormaHere’s a quick excerptVegetable Khorma Posted in Vegetarian Dishes tagged Hyderabadi Vegetarian curry Recipe, Indian vegetarian curry recipe, Khorma, Side dish, … in all the left over vegetables you have in you house, you can use in this dish vegetables … , i didnt have all those in the house. It a yummy aromatic and an easy dish. Here’s the recipe Posted in Zaiqa.. ( 23 links from 18 sites) [...]

    ReplyDelete
  10. VegeYum30 October 2007 at 10:38

    Thanks for posting this - so simple and easy. Looks yummy.

    ReplyDelete
  11. meeso9 December 2007 at 13:09

    This was so awesome, Mona! I made it tonight for dinner…I am posting it on my blog I can’t wait to try more of your recipes now

    ReplyDelete
  12. Farhana25 February 2008 at 09:25

    As-salaamu'alaykum wa Rahmatu Llahi wa Barakatuhu my dearest sister,

    Ooh, that looks yummy!.. and sounds easy enough for me to cook up! Insha'Allah I hope I can give this a try. I'll let you know how it goes.

    Jazaki'Allahu khair for sharing.

    Wa'alaykum as-salaam
    Love Farhana

    ReplyDelete
  13. shaikhmohammed25 July 2009 at 05:13

    this is quite different recipe from one which is normally available in punjabi restaurants in gujarat. this is very rich gravy- whitish in colour and sweetis in taste. base dish. coz the gravy is made of mava, cahewnut and charmagaz. thie new version of navratan korma for me. thanks.

    ReplyDelete
  14. Aseem Saxena1 August 2011 at 17:14

    Dear Mona,

    Can tomato pasted be replaced with fresh tomatoes? if yes, how much? How to cut, when to add and how much to cook?

    Thanks,

    Aseem

    Aseem, you can use 2 fresh medium sized finely chopped tomatoes.

    ReplyDelete

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