Zaiqa

Navratan Khorma

Posted on October 10th, 2007 by Mona ©copyrighted in Canned Tomato paste, Canola Oil, Carrot/Gajar, Cashewnuts/Kaaju, Cheddar Cheese, Cherries, Cilantro/Kothmir (fresh), Cookbook recipes, Corn (fresh/frozen), Eid/Ramadhan/Iftaar, Frozen Mixed Vegetables, Garam masala powder, Ginger-Garlic paste, Green Beans/Binees ki phalli, Green Chillies, Light Cream, Pineapple/Ananas, Salt/Namak, Turmeric/Haldi, Yellow Onion/Pyaaz | 14 Comments » 7,816 views

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Today I savored this curry along with Rajma Pulao. I love the meal the day I get to enjoy combination. It is even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off and impress your loved ones.

This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.

Navratan Korma – Nine Jewelled Curry

It was yummy, and I am glad I tried this recipe. You can dump in all the left over vegetables, like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans, from the refrigerator you have in you house. I have used only a few, I didnt have all those in the house.

Navratan Korma – Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes

Ingredients:

• Frozen Mixed Vegetables – 300 gms
• Canola Oil – 1 tbsp
• Onion – 1, small, finely sliced
• Ginger Garlic Paste/Adrak-Lahsun Masala – 1 tbsp
• Tomato Paste – 3 tbsp
• Green Chillies – 3 fresh, slit in middle
• Turmeric powder/Haldi – 1 tsp
• Garam Masala powder – 1 tsp
• Cashew Nuts – 2 tbsp
• Salt – to taste
• Tinned Pineapple Chunks – 2 tbsp, chopped
• Light Cream – 100 ml
• Cherries – to garnish
• Cilantro – to garnish
• Grated Cheddar Cheese – to garnish

Method:

• Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
• Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
• Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
• Serve hot garnished with the cherries, coriander leaves and cheese.

Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti

Luv,
Mona

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1. Rajeswari Says:
   October 10th, 2007 at 8:31 pm

   Nice blend of the masalas..Bet will taste great..!!

2. Siri Says:
   October 10th, 2007 at 11:02 pm

   Vegetable Korma looks lovely dear.. and even I dump all the left over veggies into such curries.. so that I can get fresh ones..hehe..:)

3. Anh Says:
   October 11th, 2007 at 2:04 am

   A great recipe indeed. Such a warm comfortable bowl for a rainy night…

4. Padma Says:
   October 11th, 2007 at 8:50 am

   That looks so yummy, Love Korma with anything… NIce photo

5. Asha Says:
   October 11th, 2007 at 8:53 am

   Beautiful recipe!:))

6. meeso Says:
   October 11th, 2007 at 5:42 pm

   Very tasty…and what a great way to use up all my vegetables before they go bad

7. Sivani Says:
   October 12th, 2007 at 8:57 pm

   Mona, that looks delicious!

   I am putting this on my list of things to try over the weekend; I can just see my family devouring this all

   Best wishes for the last day (we hope) of Ramadan.

8. gaijin Says:
   October 14th, 2007 at 1:23 am

   Looks delicious and healthy!

9. Vegetarian Cooking » Vegetable Khorma Says:
   October 16th, 2007 at 1:01 am

   [...] Zaiqa.. wrote an interesting post today on Vegetable KhormaHere’s a quick excerptVegetable Khorma Posted in Vegetarian Dishes tagged Hyderabadi Vegetarian curry Recipe, Indian vegetarian curry recipe, Khorma, Side dish, … in all the left over vegetables you have in you house, you can use in this dish vegetables … , i didnt have all those in the house. It a yummy aromatic and an easy dish. Here’s the recipe Posted in Zaiqa.. ( 23 links from 18 sites) [...]

10. VegeYum Says:
    October 30th, 2007 at 5:38 pm

    Thanks for posting this – so simple and easy. Looks yummy.

11. Farhana Says:
    February 25th, 2008 at 5:25 pm

    As-salaamu’alaykum wa Rahmatu Llahi wa Barakatuhu my dearest sister,

    Ooh, that looks yummy!.. and sounds easy enough for me to cook up! Insha’Allah I hope I can give this a try. I’ll let you know how it goes.

    Jazaki’Allahu khair for sharing.

    Wa’alaykum as-salaam
    Love Farhana

12. meeso Says:
    December 9th, 2007 at 9:09 pm

    This was so awesome, Mona! I made it tonight for dinner…I am posting it on my blog I can’t wait to try more of your recipes now

13. shaikhmohammed Says:
    July 25th, 2009 at 12:13 pm

    this is quite different recipe from one which is normally available in punjabi restaurants in gujarat. this is very rich gravy- whitish in colour and sweetis in taste. base dish. coz the gravy is made of mava, cahewnut and charmagaz. thie new version of navratan korma for me. thanks.

14. Aseem Saxena Says:
    August 2nd, 2011 at 12:14 am

    Dear Mona,

    Can tomato pasted be replaced with fresh tomatoes? if yes, how much? How to cut, when to add and how much to cook?

    Thanks,

    Aseem

    Aseem, you can use 2 fresh medium sized finely chopped tomatoes.

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