Get The Recipe
Take poppy seeds (khus khus), almonds, cashews and melon seeds (magaz) in a bowl.
Add sufficient hot water and soak for 30 to 40 minutes.
Remove the almonds from the soaked mixture, peel and add them to the grinder jar.
Drain the water from the remaining nut-seed mixture and add to the jar. Add ¼ cup water.
Grind the ingredients to a smooth, fine paste. To know more, swipe up!
Heat ghee in a deep-bottomed pan.
Add whole spices and sauté for a few seconds or till they splutter and turn aromatic. To know the spices, swipe up!
Add sliced onions, stir and sauté on low to medium heat. Stir often.
While the onions are caramelizing, beat fresh curd in a small bowl till smooth.
Sauté onions till they turn golden.
Then, add ginger-garlic paste and chopped green chilies.
Stir and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.
Add the prepared nut-seed paste.
Next, add the beaten curd and mix well. To know more, swipe up!
Add turmeric powder and red chili powder.
Stir and sauté for 3 to 4 minutes on low heat. Stir often.
Add the mixed vegetables. To know the list, swipe up!
Stir well to mix.
Add water and mix very well.
Add salt, cover and allow the vegetables to cook.
While the vegetables are cooking, sauté almonds till pale golden in hot ghee. This is for the garnish.
Next, add pistachios, cashews and walnut halves. Sauté till cashews turn light golden.
Add raisins and melon seeds, sauté for a few seconds.
Add chopped pineapple cubes, sauté for a minute.
Add mint leaves, saffron strands and ginger juliennes.
Sauté for half a minute.
When the vegetables are cooked, add light cream or heavy cream.
Stir and mix very well with the rest of the korma. Switch off the heat.
Sprinkle some garam masala powder and stir.
Garnish navratan korma with fried garnishing ingredients and serve hot. For more recipes, visit vegrecipesofindia.com