Mughlai Navratan Korma

August 30, 2017

Mughlai Navratan Korma is a Royal Vegetarian Indian Curry. It hails from Mughlai cuisine. This restaurant style curry makes a wonderful side dish for any party or get-together. Serve this Royal Mughlai Navratan Korma Curry as a side dish with naan, chapati, tandoori roti, or parathas.

Vegetables:
• Green peas, peeled – 1/2 cup
• French Beans – 1/2
• Carrots, sliced – 1/2 cup
• Potato, peeled and diced – 1/2 cup
• Corn kernels – 1/2 cup
• Cauliflower florets – 1/2 cup
For Onion and Nuts Paste:
• Almonds – 6-7
• Cashews – 6-7
• Raisins – 10
• Onion, diced – 2 cup
• Poppy seeds – 1 tbsp
• Ginger, roughly chopped – 2 inch
• Garlic, peeled – 4 cloves
For Making Curry:
• Oil or ghee – 1 tbsp + 1 1/2 tbsp
• Almonds – 10
• Cashews – 10
• Raisins – 15-16
• Bay leaf – 1
• Cinnamon stick – 1 piece
• Star anise (chakra fool) – 1
• Cardamom – 2
• Cloves – 2
• Yogurt (at room temperature) – 1/2 cup
• Sugar – 1 tbsp
• Salt to taste
• White pepper powder – 1 tbsp or as per taste
• Garam masala powder – 1 tbsp
• Green chili, slit – 2
• Saffron strands soaked in 2 tbsp warm milk – 5-6
• Kewra water or rose water – 1/2 tbsp (optional)
• Fresh milk cream or cashew cream – 1/4 cup
• Paneer, cubed – 1/2 cup
• Pineapple, diced – 1/2 cup
• Kasuri methi (fenugreek leaves) – 1 tsp
• Nuts and cilantro for garnish

For making onion nut paste: 1. Boil 1 cup water in a saucepan. 2. Add onions and let them boil for 3-4 minutes. 3. Now add poppy seeds, cashews, and almonds. 4. Let them boil 3 minutes. Turn off the heat...
See the full directions on my site

Nutritions

Calories
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Sodium
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0% DV

Fat
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Protein
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Carbs
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Fiber
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