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Mughlai Navratan Korma - White Gravy Navratan Kurma

Mughlai Navratan Korma is a Royal Vegetarian Indian Curry. It hails from Mughlai cuisine. This restaurant style curry makes a wonderful side dish.


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Mughlai Navratan Korma - White Gravy Navratan Kurma

Prep Time = 15 minutes
Cook Time = 25 minutes
Total Time = 40 minutes
Category = Side
Cuisine = Indian
Serves = 6
Nutrition Info = 270 calories
Serving Size = 1 serving

RECIPE INGREDIENTS

» Vegetables //

» For Onion and Nuts Paste //


RECIPE INSTRUCTIONS

» Roast nuts //

  1. Heat 1 tbsp oil/ghee in a pan.
  2. Once hot, add 10 almonds, 10 cashews, and raisins to the pan. Saute them for 2-3 minutes over medium-low heat or till they are light golden in color.
  3. Transfer roasted nuts into a bowl and keep them aside.

» Make onion nut paste //

  1. Boil 1 cup water in a saucepan.
  2. Add onions and let them boil for 3-4 minutes.
  3. Now add poppy seeds, cashews, and almonds.
  4. Let them boil for 3 minutes. Turn off the heat and let it cool down.
  5. Remove the skin from the almonds.
  6. Blend along with the water to make a smooth paste. (You can discard some water if you think it is too much.). Keep it aside.

» Steaming the Veggies //

  1. Add water to a pot and bring it to a boil over high heat. Scatter the vegetables over the steamer basket.
  2. Cover with a lid, and steam over medium heat until tender.
  3. Once done, check the doneness of the vegetables, and set them aside for now.

» How to Make Navratan Korma Curry //

  1. Heat 2 tbsp oil/ghee to the same pan.
  2. Add bay leaf, cinnamon stick, cloves, star anise, and cardamom. Saute for 30 seconds or till they become aromatic.
  3. Add onion paste to this and stir well. Let it cook for 3 minutes over medium heat.
  4. Reduce the heat to low and add green chilies.
  5. Mix yogurt and sugar and add to the pan.
  6. Stir well and let it cook for 2 mins.
  7. Add saffron soaked milk, salt, white pepper powder, and stir well.
  8. Let it cook on medium-low heat for 3-4 minutes.
  9. Add steamed veggies, paneer, cubes, pineapple chunks, and stir well. Add some water if needed.
  10. Let them cook for 3 minutes on low heat.
  11. Add salt, garam masala powder, fresh cream, roasted nuts, and mix well.
  12. Cook for 1 minute.
  13. Remove from heat and transfer hot cutrry to a serving bowl.
  14. Garnish with coriander leaves, nuts, and serve hot with naan or paratha.

RECIPE NOTES

  1. No notes for this recipe.

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