Vegetable (Navratan) Korma
May 3rd, 2007 filed under Paneer (Indian Cheese)Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.
Serves 4.
Ingredients:
- 2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
- 1/2 cup chopped fried paneer
- 3 tablespoons oil
- Pinch of hing
- 1/2 teaspoon cumin seeds
- 1 seeded finely chopped green chili
- 1 tablespoon shredded ginger
- 1 tablespoon coriander powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 2 bay leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchoor powder
- 1 cup milk
- 1/2 tablespoon cornstarch
- 1/2 cup seeded and chopped tomatoes
- 2 tablespoons finely chopped cilantro
Method
Mix the shredded ginger, green chili, coriander powder, turmeric, and red pepper with 2 tablespoons of water and set aside.
Mix cornstarch with milk and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the hing and cumin seeds. When the cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy. Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!
Substitutions and Variations
Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
Tofu can be used instead of paneer.
For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
Instead of cornstarch, you may use all-purpose flour to thicken the gravy.
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June 19th, 2008 at 9:32 am
Hello Bjavika, use basen, after you add the cumin seeds in oil just then add 1 tablespoon of basen and stirfry for a minute then add other spices.
June 19th, 2008 at 7:29 am
Hello aunty,
namaste.
I dont have corn starch.Can corn starch be substitued with maida or wheta flour or besan.
Please let me know.
Thanks in advance
June 13th, 2008 at 9:34 pm
One of the wonderful site i have ever found in the net on cooking. being a south indian i always had a corner for north indian dishes. but, didn’t know how to go about cooking. your videos are wonderful and helped me do more of north indian dishes. thanks to you. keep adding videos they inspire a lot.
June 13th, 2008 at 9:03 pm
Thank You!!! I have tried cooking Indian food many times but was never successful. Your videos and recipes made everything easier. I tried the Vegetable Korma and it turned out GREAT!!!!
Can’t wait for more videos!
Linda
June 9th, 2008 at 9:27 am
[...] Jain presents Vegetable (Navratan) Korma » Manjula’s Kitchen | Indian Vegetarian Recipes posted at Manjula’s Kitchen, saying, “Vegetable Korma is a delicious combination of [...]
June 6th, 2008 at 8:39 pm
Amita, sorry I know I forgot to mention salt, add one teaspoon of salt.
June 6th, 2008 at 5:24 pm
Manjula Ji,
Love your website. Very precise and simplified recipies. Had a question in the Navratan recipe - are we not supposed to add any salt?
Thanks.
May 29th, 2008 at 3:18 pm
This turned out excellent….simple yet tasted like we have it in exotic places at a hefty price..thanks a ton Aunty, I also followed your spinach parantha recipe and dahi with this as dinner menu..only thing i tried different was to add al lthe spices in spinach as you thaw it rather than frying it ..will try yours the next time as I made it for the first time today like my mom does :)…thanks again for your time and energy in putting these famous dishes with videos online!
May 27th, 2008 at 6:37 pm
I tried this recipe…It was awesome.This was the first time i have ever tried Navratan korma….My husband loved it.Thank u so much for sharing it with us.
May 5th, 2008 at 8:34 pm
[...] Jain presents Vegetable (Navratan) Korma posted at Manjula’s [...]
May 3rd, 2008 at 6:58 am
hello,
can you please let me know how does the color get a light or rich color like orangish as the gravy. i often see this color in dishes at the restaurant.
Thank you,
Renuka Rohini
May 1st, 2008 at 12:15 pm
AWESOME recipe. I used what I had on hand: fresh snowpeas, asparagus, and carrots, and frozen peas, plus one very dried up red bell pepper. My husband demolished it.
May 1st, 2008 at 8:42 am
Hi
i tried ur chole tikki,its was very tasty.i want to know what do u mean by zucchini and where can i get zucchini.
April 30th, 2008 at 11:15 pm
Hello Suba, hing adds a very tangy and good flavour just dont use too much.
April 30th, 2008 at 6:02 pm
Hello Aunty,
Why do you add hing in almost all the recipes?Pl let me know.thanks.
Suba
April 10th, 2008 at 9:40 am
I tried this recepie yesterday..It was so good .. Thanx for the wonderful recepie
April 9th, 2008 at 8:19 pm
Hello Manjula!
i am vegetarian, my name is taylor, and my husbent loves indian food, he tell’s me every day when are you going to learn indien food, so i am so happy i found your site, i want to thank you, i love your food, and the way you cook, its very clear, so keep up the good job, thanks to you my husbent and me, we are very happy.
April 3rd, 2008 at 8:20 am
wow this is really great……..i am from kerala ,these curries r looking so great for me.manjula chechee(deedee) please add some more vegetable curries