Navratan Kurma or Navratan Korma is a typical Indian cream gravies that have about nine different ingredients added to the dish with a cream base for the gravy. This makes an excellent side dish for mild pulaos.
I made this Navratan Kurma as the side dish when I was making Moti Pulao As the pulao was mild, it needed a spicy rich side dish and this suited the purpose so well!
The day I made this gravy dish, I had planned on some other pulaos as well and it was a super duper hit on all accounts. I was happy that this gravy was liked by the kids as well. I am sure it makes a delicious side dish for Naans too.
School has reopened for the Boys, while Konda is on vacation still. We realized that we now have only a couple of weeks overlapping holidays for all for us to plan for a vacation. Though we had planned on a couple of places, we managed only to one place and the hot climate didn’t suit any of us.
The last month and few weeks just flew with Kids being at home and I was practically struggling how to keep them engaged on at least their snack requirements.
With the water problem being so worse in our area, everything seem to be revolving around water. I had to even give up baking as I was worried about the wash I had to do after the baking. Anyway I was happy I could make some dishes ahead for this theme.
We are doing BM#101, week 1 with Creamy Gravies and my day 2 is Navratan Kurma.
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Step By Step Pictures for making Navratan Kurma
Navratan Kurma | How to make Navratan Korma
For the paste:
1 cup Onion
1 inch Ginger
Handful Mint leaves
5 Cashew nuts
5 Almonds roasted in ghee
1 cup Peas
1/2 cup Corn Kernels
1 big Potato
1.5 cup Cauliflower Florets
Spice Powders used
1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin powder
A Pinch Turmeric powder
1/4 tsp Garam Masala
Salt to Taste
1 cup Paneer
2 nos Bay Leaves
2 no Green Chillies
1 cup Tomato Puree
2 tsp Butter
1/2 cup Curds
2 tsp Cream
1 tsp Cream
Handful Coriander Leaves.
Handful Mixed Nuts
How to make Navratan Kurma
For the Paste
Fry the ingredients listed for the paste in 1 tsp oil and grind it into paste.
For the Vegetables
Wash and cube the vegetables. Microwave for 5 to 6 mins.
For the Gravy
Take a nonstick pan, and saute the green chilies and bay leaves.
Next add the onion paste and cook on high for 5 mins.
Then add the tomato puree and spice powders, cook till oil comes out on sides.
Next add the boiled vegetables and curds, combine well.
Add water as required and bring to a boil.
Roast the paneer cubes in oil and add to the simmering gravy along with cream.
Finally just before serving add the fruits, roasted nuts and cream.
Serve with Pulao or Rotis.