Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, navratan korma. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Navratan Korma is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Navratan Korma is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook navratan korma using 27 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Navratan Korma:
- Prepare Veggies:
- Prepare 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli)
- Prepare 2 cups potato, chopped into 1 inch cubes
- Prepare Curry:
- Make ready 2 tablespoons ghee
- Take 1/2 teaspoon cumin seeds
- Make ready 2 onions, roughly chopped
- Take 4 cloves garlic, roughly chopped
- Make ready 2 -inch ginger, roughly chopped
- Take 1 –2 Thai bird chillies (or 1 serrano pepper)
- Take 1 large tomato
- Take 1 teaspoon salt
- Prepare 1 teaspoon coriander powder
- Take 1 teaspoon paprika
- Make ready 1/2 teaspoon Kashmiri chilli powder (or ½ teaspoon paprika and a pinch of cayenne)
- Take 1/2 teaspoon turmeric
- Get 1/2 teaspoon garam masala
- Prepare 1/4 teaspoon cardamom powder
- Get 1/2 cup cashews
- Take 1 1/2 cup water
- Get Finishing Touches:
- Prepare 1 tablespoon ghee
- Get 1/4 cup golden raisins
- Make ready 1/4 cup cashews
- Take 1/2 cup (unsweetened) coconut cream, from the top of a can of refrigerated full-fat coconut milk
- Prepare pinch dried fenugreek leaves
- Prepare Optional: chopped cashews and cilantro for garnish
Instructions to make Navratan Korma:
- Prep the Veggies: - - Bring water to a boil then add the chopped potatoes. Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes. Drain the veggies in a colander and set aside for now.
- Make Curry: - - Heat 2 tablespoons ghee in a medium pot over medium heat. Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft. Then add garlic, ginger, Thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews. Stir-fry for 8-10 minutes.
- Let this cool and then pour into a blender along with 1 ½ cups of water. Puree until smooth. Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
- Finishing Touches: - - In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the curry. Add coconut cream and kasoori methi to the pot. Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.
- Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!
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