, , , , , , , , , , , , , ,

Navratan Korma – I even like the name of this dish! Navratan means nine gems and stands for the nine vegetables, fruits and nuts originally used in this dish. However, it’s up to you how many ingredients you want to add, as always, just add the veggies you like and that are available to you. Navratan Korma is more about the delicious, creamy sauce anyway.

Navratan Korma

Too me, it’s THE Indian dish. It took a while for me to notice that each time I was at an Indian Restaurant (and I’ve been to many Indian restaurants!), I’d usually take Navratan Korma. Well, who needs variety when you can always just eat the most delicious dish on the menu?

Okay, I guess you noticed that Navratan Korma is delicious to me… So could just stop talking and giving you the recipe!

Oh, and don’t be intimidated by the long list of ingredients! It’s really not that much once you have all the spices!

Navratan Korma 2

Navratan Korma 

inspired by The Lotus and the Artichoke

  • 1 cup / 8og cauliflower, chopped
  • 1/2 cup / 50g bush beans
  • 1/2 cup / 50g peas
  • 1 large potato, chopped (I didn’t peal, it’s up to you)
  • 3/4 cup / 180 ml water
  • 1 onion, finely chopped
  • 1/4 tsp granulated garlic OR 1 clove fresh, finely chopped garlic
  • 1 inch / 2 cm fresh ginger, finely chopped
  • 2 Tbsp Coconut Oil
  • 1/2 cup cashews plus some for decoration
  • 2 tsp cumin, ground
  • 2 tsp coriander seeds, ground
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • cayenne pepper (optional, it’s hot!)
  • 1 tomato, chopped
  • a little less than 1 tsp salt
  • 1 bay leaf
  • 1/3 cup raisins
  • optional: fresh coriander leaves, for garnish

Heat the oil in a big pot on medium heat. Add onion and ginger (and fresh garlic, of using). Stir constantly and fry for about 2-3 minutes.
Add cumin, coriander, garam masala and tumeric and fry again for 2-3 minutes, until the spices omit a nice smell. Mix in the chopped tomato and cook for another 3 minutes. Turn of the heat now and puree the spice-tomato mix together with the cashews and water. Put the sauce back in the pot, turn on medium heat and add the bay leave, salt and raisins.
Now it’s time to add the veggies! You could also precook them, like the original recipe does, but I found it sufficient to cook them in the creamy sauce for about 15 minutes. Make it hot: Add cayenne pepper to taste!
Garnish with fresh coriander leaves.

Indian Navratan Korma