Navrathan Kurma: A mildly spiced, slightly sweet, Spice-infused, creamy mixed vegetable Kurma/korma

This is a delicious Mughlai dish and gets its name Navrathan (meaning nine gems) from the nine different veggies, fruit and nuts used in it! I have seen a few variations in the 9 items used by different restaurants, but i like to stick to Potatoes, Beans, Carrots, Cauliflower,Peas, Pineapple, Raisins, Cashews and Paneer. That’s what my Amma used to add, we liked it hence i make no changes to the 9 Ingredients!

Serves: 4

Ingredients:

• 2 cups of diced, mixed vegetables – Carrot, Beans, Potato, Cauliflower and Peas
• 1/4 cup Paneer cubes
• 1/4 cup Pineapple chunks
• 14 cashew nuts (divided into half and soak one half in warm water)
• 10 raisins
• 1/2 cup water
• 1 large onion, roughly chopped to big chunks
• 1 tomato, quartered
• 3 green chillies
• 1 Tbsp ginger-garlic paste
• 1 tsp tomato paste (For color)
• 1 Tbsp oil, 1 Tbsp butter and 1 Tbsp ghee
• 1/2 tsp Turmeric powder
• 1/2 tsp chilli powder (Adjust as per preference, chillies too added in this recipe)
• 1 tsp Dhaniya-Jeera powder/coriander-cumin powder
• 1 tsp Garam masala
• Salt to taste
• 3-4 tbsp Fresh cream
• 2 tbsp finely chopped coriander leaves
• Sugar – Optional. I added as the pineapples were not very sweet.

Method:

In a medium size pan, over medium heat, add 1 tbsp oil. When oil is hot, add 3 green chillies, ginger-garlic paste, chopped onions. Sprinkle little salt so the onions cook faster.

Add tomatoes, turmeric, chilli, coriander-cumin powder. Mix well and add tomato paste. Continue to cook for few minutes.

Transfer to grinding jar and let it cool.

Meanwhile, In the same pan, add 1 tbsp of butter and all the veggies (carrots, beans, potato, cauliflower and peas, if they are fresh. If using Frozen peas, add later). Sauté the veggies for 3 minutes and add 1/2 cup of water. Add salt. Bring to a boil and let the vegetables become soft but not get mushy or fully boiled.

Grind the onion-tomato mixture into a smooth paste.

Add to the half-cooked veggies and mix well.

In the same grinding jar, First grind the soaked cashews, do not discard the water in which they were soaking. Make a smooth paste of soaked cashews using the same water.

Add garam masala, cashew paste, pineapple chunks and peas (if using frozen peas). Check for salt and add if needed. Simmer the stove and continue to cook for 7-8 minutes. If the curry/gravy is too thick, add water. Some recipes recommend for adding milk for a richer taste but I am a little apprehensive about the milk part. I fear the curry might curdle. If you have tried cooking milk with spices and it hasn’t curdled, leave a comment below!

In a small pan, add 1 tbsp ghee. Add remaining cashews and raisins. Fry till golden brown and add to the curry. You can also fry the paneer for few minutes- Optional. This will keep the shape of Paneer for longer time.

Switch off the stove and add paneer(if using fresh paneer), fresh cream and coriander leaves. Gently mix.

Serve hot with Chappathi, Paratha or Naan.