Navratan Korma ( Without Onion and Garlic )

Navratan Korma derives it name from the nine jewels of Mughal emperor Akbar's court. The dish is supposed to consist of an equal number of vegetable simmered in a sweet and mildly spiced creamy gravy. While the regular version of this recipe makes use of an onion, ginger and garlic paste, I have prepared a no onion- no garlic verison that can be consumed on 'vrat' or auspicious day too.

The have used eight vegetables and paneer along with a paste of poppy seeds, almonds and cashews for the recipe. The vegetables have been boiled in milk instead of water to add richness and sweetness to the gravy. But since milk slows down the cooking process, it is best to have the vegetables half cooked by the time milk is added. Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 1 cup cauliflower florets
• 1/2 cup carrot (small cubes)
• 1/2 cup capsicum (long strips)
• 1/2 cup beans ( inch long pieces)
• 1/2 cup potatoes ( peeled and cubed)
• 1/2 cup baby corn ( inch long pieces)
• 1/2 cup green peas
• 200 gm paneer/cottage cheese ( long pieces)
• 2 large tomatoes (freshly pureed)
• 1 1/2 cup milk
• 3 cardamom 
• 2 inch long cinnamom stick
• 2 cloves
• 1/2 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tbsp kasuri methi
• 2 tsp honey
• 1/3 cup raisins and broken cashews (mixed)
• salt to taste
• 3 tsp oil
• 1 tsp ghee

For the paste -

• 2 tsp poppy seeds
• 12 cashews
• 4-6 almonds

Preparation - Soak the poppy seeds, cashews and almonds in a cup of hot water for 1-2 hours. Drain the excess water and peel the almonds before grinding everything into a smooth paste.

Cooking - Heat the ghee and oil in a wok. Add the whole spices followed by the chili, turmeric, coriander and garam masala powders. Roast for 10 seconds before adding the tomato puree. Cook everything till oil separates from the tomato paste.

Then add all the chopped vegetables and stir fry them till half cooked. Alternately cover with a lid for faster cooking.

Add the poppy seeds and nuts paste to the wok along with a little milk. Mix in. Add the rest of the milk, cashews and raisins. Adjust salt and allow the curry to simmer till the vegetables are completely cooked.

Add the paneer cubes, kasuri methi ( rub it lightly between palms before adding ) and honey. Simmer for 2 minutes before removing from the flame.

Garnish with coriander leaves before serving hot. Goes best with all Indian flat breads and mildly spiced rice dishes.