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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 asafetida (hing)
- 1/2 teaspoon cumin seeds (jeera)
- 1 seeded finely chopped green chili
- 1 tablespoon shredded ginger
- 1 tablespoon coriander powder (dhania)
- 1/4 teaspoon turmeric Haldi)
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon mango powder (amchoor powder)
- 1 cup milk
- 1/2 tablespoon cornstarch
Garnish:
- 1/2 cup seeded and chopped tomatoes
- 2 tablespoons finely chopped cilantro
Method:
- Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne 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 asafetida and cumin seeds. After 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.
Hi Nadia,
I just saw your question. My thought is that the soy, rice, and almond milks MAY be too thin and MAY alter the flavor.
When in doubt, experiment. Make the Korma up until you need to add the milk. Now divide the Korma into two pans and add a different milk to each pan and finish the dish. Taste each and see how you like the results.
If you do this, reply back here with how it came out in case others may have this same question. Thank you.
Hello Manjula,
I was wanting to know if I can replace the milk with soymilk, ricemilk, or almondmilk? Or if you knew of a substitute that would be just as creamy as real milk. Thank you.
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.
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
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.
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
[...] Jain presents Vegetable (Navratan) Korma » Manjula’s Kitchen | Indian Vegetarian Recipes posted at Manjula’s Kitchen, saying, “Vegetable Korma is a delicious combination of [...]
Amita, sorry I know I forgot to mention salt, add one teaspoon of salt.
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.
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!