When it came to N, I knew which dish I had to make, as there was something long pending, calling my attension. I have so many versions bookmarked, written down and noted for the Navarathna Kurma, yet never came close to even planning it. It was only natural that I finally plan on making my own version of Navratna Kurma for this Marathon.
During my chatting with Vaishali, I realized another interesting factor based on what she said she has planned for another interesting letter. Though my K was not Kurma, I knew I can’t use my another Kurma dish that was ready for the other letter. Anyways you will read about it when it is time for that letter.
Left to me, I would always write it as Kurma. I cannot get myself write it as Korma, kormaa, qorma, khorma. Blame on my laid back sense of names. However during my initial years of blogging, I realized that the gravy what we call as Kurma and associated to south, was infact quite common in North Indian cuisine as well.
From Wiki I read that the name Korma is derived from the Hindi and Urdu words for “Braise”. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream. The gravy is made rich by using Yogurt, cream, nut and seed pastes or coconut milk.
Coming to the type of Kurma I am sharing today, Navratan korma is a vegetarian korma made with vegetables and either paneer or nuts or sometimes both.”Navratan” means nine gems, and it is common for the recipe to include nine different types of vegetables, nuts and cheese.
I found recipes with different combinations. Most of them called for Paneer as part of the ingredients. Given our affinity to this cheese, it is no wonder and of course given the fact that my Kids would love to have paneer in their side dish, I was only keen to include this. The other masala part was something I did as I went ahead with the recipe, including whatever ingredient I could add to make it extra rich. I was pairing it with Parotta and so it has to be quite rich.
So finally I have N with Navratna Kurma
For the Ground Masala
Fried Onions – 1 medium
Cashews – 5 -6
Mint leaves – 5 -6 leaves
Green Chili – 1 long
For the Gravy
Paneer 50 gms, diced and fried.
Mixed vegetables 3 cups (potato, green peas, beans, carrot, cauliflower etc)
Tomato – 2
Onion – 1 medium
Green chilies – 1 long
Ginger garlic paste – 1 tbsp
Milk – 1 cup
Fresh cream – 1 tbsp
Ghee – 1 tbsp
Salt to taste
Curd – 1/2 cup
Coriander leaves for garnish
Turmeric powder a pinch
Coriander powder 1 & 1/2 tsp
Chilli powder – 2 tsp
Garam masala 1 tsp
Cumin powder – 1 tsp
How to make Navrathana Kurma
Soak the cashews in hot water for 10 mins.
Meanwhile, roughly chop the onions and fry in a non stick pan along with green chilies. Remove to cool and grind to a smooth paste along with cashews and mint leaves. Keep it aside.
Clean and soak the cauliflower in salted hot water for 10 mins.
Chop all other vegetables and along with drained cauliflower, MW for 10 mins with just enough water. Keep it aside.
Cube the paneer in a tsp of ghee till golden and keep it aside.
For the Gravy
Heat a non stick pan with oil, fry the finely chopped onions. Add the ginger, garlic paste and fry for another 2 minutes.
When the colour turns, add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala, cumin powder and salt and fry for 5 minutes in low heat.
Next add the cooked vegetables, combine everything. Then add the milk, cream and ½ cup water to boil. Finally everything comes together, add the fried paneer and cook for a few minutes.
Finally add chopped coriander leaves and serve hot with parotta
/ roti or even pulao.
Other Kurma recipes
Sending this for my Side Dish Mela, do check out the Cookbook giveaway that is open until Sep 20th for the readers!
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32