Introduction:
Navratan Kurma, literally translating to "nine gems curry," is a delectable and aromatic Indian dish that brings together a medley of vegetables, fruits, and nuts in a rich, creamy gravy. This vegetarian curry is a celebration of diverse flavors and textures, making it a perfect addition to festive occasions or special family meals. In this article, we'll guide you through the step-by-step process of preparing Navratan Kurma, unlocking the secrets to this culinary masterpiece.
SOURCE
Ingredients:
For the Kurma Paste:
1/2 cup cashews, soaked in warm water
1/4 cup blanched almonds
1/4 cup desiccated coconut
1 tablespoon poppy seeds (khus khus), soaked
1 tablespoon melon seeds (magaz)
1-inch piece of ginger, chopped
3-4 green chilies
1 teaspoon fennel seeds
1 teaspoon cumin seeds
For the Kurma Gravy:3 tablespoons cooking oil or ghee
2 large onions, finely chopped
1 cup tomatoes, pureed
1/2 cup yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
For the Vegetables:
1 cup mixed vegetables (carrots, beans, peas, potatoes), diced and parboiled
1/2 cup paneer (Indian cottage cheese), cubed
1/4 cup green beans, chopped
1/4 cup carrots, diced
1/4 cup green peas
1/4 cup sweet corn kernels
1/4 cup bell peppers (red and green), diced
1/4 cup pineapple chunks
For Garnish:Fresh coriander leaves, chopped
Toasted nuts (cashews and almonds)
Instructions:
Making the Kurma Paste:
In a blender, combine soaked cashews, blanched almonds, desiccated coconut, soaked poppy seeds, melon seeds, ginger, green chilies, fennel seeds, and cumin seeds.
Blend into a smooth paste, adding water if necessary. Set aside.
Preparing the Kurma Gravy:
Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until golden brown.
Add the tomato puree and cook until the oil separates from the mixture.
Lower the heat and add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Whisk the yogurt and add it to the pan, stirring continuously to avoid curdling.
Pour in the prepared kurma paste and cook until the mixture thickens and the raw aroma disappears.
Cooking the Vegetables:
Add the parboiled mixed vegetables, paneer, green beans, carrots, green peas, sweet corn, bell peppers, and pineapple chunks to the gravy.
Stir gently to coat the vegetables and paneer with the kurma sauce.
Cover the pan and let it simmer on low heat for about 10-15 minutes until the vegetables are tender.
Assembling the Dish:
Garnish the Navratan Kurma with chopped coriander leaves and toasted nuts.
Serve hot with naan, roti, or steamed rice.
Enjoy the symphony of flavors in this delightful Navratan Kurma, a dish that truly lives up to its name with its nine jewels of vegetables, fruits, and nuts. Share this culinary treasure with your loved ones and savor the richness of Indian cuisine.
0 Comments