I enjoyed this finger licking yummy dish when my neighbours decided to cook this for us. We were celebrating the cross feast in our lane and were preparing dishes for the feast. So I decided to ask the help our neighbours to prepare a vegetarian festive dish. They suggested Navrattan Korma and I was very eager to learn the process, recipe and enjoy the tasty dish. Navratan which literally translates as 9 gems/vegetables in cooking terms. Now I’m sharing the same recipe with you for you to enjoy and relish on your special festive day.
- Carrots 200 gms. washed, cleaned and cut into 1″ cubes
- French beans 200 gms washed, cleaned and cut into 1″ cubes
- Peas 200 gms shelled and kept in a bowl
- Potatoes 200 gms cleaned and cut into 1″ cubes
- Pineapple 200 gms cut into 1″ cubes and juices reserved
- Cauliflower washed and broken into florets
- Capsicums cut into 1″ cubes
- 2-3 medium size Onions cleaned washed and ground into a paste
- Tomatoes 500 gms ground into a puree
- Cumin 1 tsp
- Ginger garlic paste 2 tbs
- Cream 1/2 cup
- Kasoori methi 1 tbs.
- Kashmiri chilli powder 1 tbs.
- Tumeric 1 tsp
- Coriander/dhaniya powder 1 tbs.
- Salt to taste
- Allspice/garam masala powder 1 tsp
- Cashews 2-3 tbs ground into a paste
- Melon seeds 2-3 tbs ground into a paste
- Almonds 2-3 tbs
- Coriander leaves for decoration
- Pure Ghee 1 cup
- Water as required
In a mixer grind the almonds, cashews and melon seeds with 1/4 cup water. Remove into a bowl and keep aside. Wash the mixer with a little water and preserve the water.
In a large bottom vessel heat the ghee on a slow fire. Fry the vegetables 1 at a time and keep aside. Now add the cumin and let it release its aroma. Now add the ground onion paste. Cook till the onion paste till the raw taste disappears and turns a golden brown. Add the ginger and garlic and saute till the raw taste disappears.
Now add the tomato puree and saute till the oil floats. Add Kashmiri chilli powder, tumeric, coriander powder and fry well for two minutes. Add the ground nuts paste. Fry well till it becomes thick. Now add the water with which the mixer was washed. Add the cream and let it cook. When it leaves oil add the garam masala and kasoori methi.
Add the fried vegetables 1 by 1 and mix well to incorporate. Add 1/2 cup water cover and let it cook for 10 minutes. Garnish with coriander leaves.
No Yeast Wholewheat Naan:
- 3 cups wholewheat flour
- 4 tbs yoghurt/curds
- 1 cup lukewarm milk
- 1 tsp salt
- 1 tbs sugar
- 1 tsp baking powder
- 1 tsp baking soda
- Oil 4 tbs
- Lukewarm water as required
- Butter for applying on the Naan
- Cushion made of kitchen cloths (used for sticking the Naan into the Tandoor)
In a bowl take your wholewheat flour. Make a well and add salt, baking powder, baking soda, sugar and salt. Mix well. Now add the curds, milk and 2 tbs of oil. Combine to make a dough. Add water if required. The dough should be smooth. Oil the dough with the remaining oil. Cover with a damp cloth and keep aside for at least 1 hour.
After an hour divide into balls as desired. (I got about 10). Cover with the damp cloth and keep for 1/2 an hour. Now rolls as you roll a paratha. To get a traditional shape. Hold 1 edge and pull the other edge to make a triangular shape. Now heat your tava.(preferably a dosa pan). Sprinkle with water to test the heat. Now put the Naan on the cushion and using a brush, wet the Naan completely. Press the wet side of the Naan with the cushion to the pan. Press gently with cushion. Once you see bubbles coming up on the Naan, turn the pan upside down and slowly cook the side which was on top. Rotate the pan to cook the Naan completely. You can bend and see if it is ready when the Naan is nicely browned. Remove and brush with butter. Enjoy
- Recipe for Navratan Korma courtesy my neighbour Mayaji.
- You can Parboil all the vegetables and use oil instead of pure ghee for a healthier version.
- Recipe for Naan my previous maid Sulekha.