Navratan Korma

• Nutrition Information (Estimated per serving): Calories: 350-400 kcal | Protein: 10g | Carbohydrates: 25g | Fat: 25g

• The Story Behind Navratan Korma (History):

  "Navratan" translates to "nine gems," and this dish is a culinary representation of the nine courtiers in the Mughal emperor Akbar's court. This rich Mughlai korma is traditionally made with nine different vegetables, fruits, and nuts. Its hallmark is a creamy, luxurious white gravy made from cashews and seeds, which is mildly spiced and slightly sweet, creating a dish that is truly fit for royalty.

  

  
  

• Ingredients (English):

• 2 cups Mixed Vegetables, cubed (carrots, beans, peas, cauliflower, potatoes)

• ¼ cup Paneer, cubed

• ¼ cup Pineapple, cubed (optional)

• ¼ cup Mixed Nuts & Raisins (cashews, almonds)

• For White Gravy: 2 tbsp Oil or Ghee, 1 large Onion (chopped), 1 tbsp Ginger-Garlic Paste, ¼ cup Cashews (soaked), ¼ cup Melon seeds (Magaz, soaked).

• For Finishing: ½ cup Fresh Cream or Milk, ½ tsp Garam Masala, Salt to taste.

• Method (English):

• Prep: Lightly fry or boil the mixed vegetables and paneer. Fry the nuts and raisins until golden. Set aside.

• Gravy Base: Sauté the onions in oil until translucent. Add ginger-garlic paste. Add the soaked cashews and melon seeds. Sauté for a few more minutes. Cool this mixture and blend to a super-smooth paste with a little water.

• Cook Gravy: Return the paste to the pan. Cook for 5-7 minutes until it thickens and becomes fragrant.

• Combine & Finish: Add the vegetables, paneer, fried nuts, raisins, and pineapple. Pour in the milk or cream, add salt and garam masala. Simmer gently for 5 minutes.

  
  

Pro Tips & Fun Facts (Tidbits):

• The beauty of Navratan Korma is the variety. Feel free to use any nine ingredients you like, from vegetables to paneer, nuts, and fruits like pineapple or apple. The key is a super smooth, white gravy. Soaking the nuts and seeds and then blending them into a fine paste is crucial for that velvety, restaurant-style texture.

  
  

  Instant Pot Method:

• Use "Sauté" to make the gravy base. Add (raw) vegetables, paneer, nuts, 1 cup of water/milk, and spices. Pressure cook on "High" for 1 minute. Quick Release and stir in cream.

• Air-Fryer Method (For Veggies/Paneer):

• Toss cubed vegetables and paneer with oil. Air fry at 375°F (190°C) for 10-12 minutes until tender. Add to the finished gravy.

• How To Make It Vegan

  To make this vegan, replace Paneer with cubed tofu. Replace Ghee with oil. Replace all Milk and Cream with full-fat Coconut Milk or a rich, blended cashew cream.