800 g mixed veggies, cut in pieces
400 g potatoes, peeled, cut in 2 cm pieces
100 g unsalted cashews, ground
1 large tomato, diced
4 tbs korma paste
1 tbs ghee or peanut oil
2 onion, sliced
1-2 thai bird chilies
1 tsp ground chili powder
400 ml coconut cream
200 ml veggie stock
1 pn Fenugreek leaves
Navratan Korma is a rich, creamy and flavorful dish from India. Navratan can be translated to “nine gems”. The gems are the nine different veggies used in this Korma. This vegetable korma was created in imperial kitchens and was served to kings, queens and other royals during the Mughal era in India. This korma is a part of the Mughlai cuisine and all Mughlai dishes are always incredibly delicious. This korma is very easy to prepare andyou can use many different veggies.
Bring water to a boil and add chopped potatoes.
Cover with a lid and simmer for 10 minutes. Add vegetables and cook for another 5 minutes.
Drain veggies in a colander and set aside.
Heat ghee or oil in a large saucepan over medium heat. Stir-fry until onions are soft.
Then add thai bird chili, tomato, chili powder, korma paste and cashews.
Stir fry on medium heat for 3 minutes. Transfer to a blender and pour in veggie stock.
Puree until you have a smooth paste.
Pour the paste back to the saucepan and add the cooked veggies.
Deglaze with coconut cream and add Fenugreek leaves. Simmer for a few minutes on medium heat.
Transfer to a plate and serve with naan bread, roti or fresh rice.