Indian Navratan Korma Recipe

Mixed vegetables: A combination of carrot, beans, peas, and cauliflower, providing a variety of textures and flavors.

Paneer: Indian cottage cheese that adds a creamy texture and mild flavor to the dish.

Cashew nuts: Adds a rich, nutty flavor and a bit of crunch.

Raisins: Provides a touch of sweetness that balances the spices.

Tomato puree: Forms the base of the sauce, adding a tangy flavor.

Heavy cream: Adds richness and creaminess to the sauce.

Ghee: Clarified butter that enhances the flavor of the dish.

Garam masala: A blend of ground spices that adds warmth and complexity.

Cumin seeds: Adds a nutty, earthy flavor when toasted in ghee.

Coriander powder: Adds a citrusy, slightly sweet flavor.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color.

Red chili powder: Adds heat and a deep red color.

Salt: Enhances the overall flavor of the dish.

Water: Used to adjust the consistency of the sauce.

When sautéing the mixed vegetables in ghee, make sure to cut them into uniform sizes to ensure even cooking. This will help the vegetables cook at the same rate and achieve a consistent texture. Additionally, lightly toasting the cumin seeds in the ghee before adding the vegetables will enhance their flavor, giving the dish a deeper, more aromatic profile.

• chopped mixed vegetables - Substitute with frozen mixed vegetables: Convenient and already prepped, saving time on chopping.

• cubed paneer - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well.

• cashew nuts - Substitute with almonds: Almonds provide a similar crunch and nutty flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness and texture.

• tomato puree - Substitute with canned crushed tomatoes: Crushed tomatoes can be blended to achieve a similar consistency.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness.

• ghee - Substitute with butter: Butter can replicate the rich flavor of ghee, though it lacks the nutty aroma.

• garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may be less complex.

• cumin seeds - Substitute with ground cumin: Ground cumin offers a similar flavor profile and is more readily available.

• coriander powder - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and citrusy flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the dish.

• Allow the Navratan Korma to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled korma into an airtight container. For best results, use a container that is just the right size to minimize air space.

• If you plan to consume the korma within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. The Navratan Korma can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to reheat, thaw the frozen korma in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.

• Reheat the korma on the stovetop over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of water or cream to restore its creamy consistency.

• Alternatively, you can reheat the korma in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until heated through.

• If the korma appears too thick after reheating, adjust the consistency by adding a bit of water or cream.

• Garnish with fresh coriander leaves just before serving to enhance the flavor and presentation.

• Enjoy your delicious Indian Navratan Korma with naan, rice, or roti.

• Stovetop Method:

  1. Place the leftover Navratan Korma in a pan.
  2. Add a splash of water or heavy cream to maintain the creamy consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Cook until the vegetables and paneer are heated through, approximately 5-7 minutes.

• Microwave Method:

  1. Transfer the Navratan Korma to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Navratan Korma in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Stir halfway through the baking time for even heating.

• Double Boiler Method:

  1. Fill a large pot with water and bring to a simmer.
  2. Place the Navratan Korma in a heatproof bowl that fits over the pot without touching the water.
  3. Stir occasionally, allowing the steam to gently reheat the korma.
  4. Heat until the vegetables and paneer are warmed through, approximately 10-15 minutes.

• Slow Cooker Method:

  1. Transfer the Navratan Korma to a slow cooker.
  2. Set to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Check periodically to ensure it does not overcook or dry out.

• Steam Method:

  1. Place the Navratan Korma in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Steam over boiling water for 10-15 minutes.
  4. Stir occasionally to ensure even heating.

• Large pan: Used for cooking the vegetables and combining all the ingredients together.

• Spatula: Essential for stirring and sautéing the vegetables and other ingredients.

• Knife: Necessary for chopping the mixed vegetables into small pieces.

• Cutting board: Provides a surface for chopping the vegetables.

• Measuring cups: Used to measure the exact quantities of vegetables, paneer, cashew nuts, raisins, tomato puree, and heavy cream.

• Measuring spoons: Used to measure the spices like garam masala, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt.

• Mixing bowl: Useful for holding the chopped vegetables before they are added to the pan.

• Serving spoon: Used to serve the finished Navratan Korma.

• Lid: Helps to cover the pan while simmering the vegetables to ensure they cook evenly.

• Grater: Optional, but can be used if you prefer to grate the paneer instead of cubing it.

Prep ingredients ahead: Chop mixed vegetables and cube paneer in advance to save time during cooking.

Use frozen vegetables: Opt for frozen mixed vegetables to eliminate chopping time.

Ready-made tomato puree: Use store-bought tomato puree to skip the step of making it from scratch.

Pre-roast nuts: Roast cashew nuts and raisins beforehand to cut down on cooking time.

One-pot cooking: Use a large pan to cook everything together, reducing the number of dishes to clean.

Quick simmer: Use a lid to cover the pan while simmering to speed up the cooking process.