Navratna Korma
The "nine-gem" korma — mixed vegetables, peas, corn and a flash of tinned pineapple in a white-gravy base. Sweet, mild, family-friendly. A Mughlai banquet staple still on most North Indian restaurant menus.
Per serving
Ingredients
- 2 cupsMixed boiled vegetables (carrot, beans, cauliflower, potato)
- 1/4 cupSweet corn
- 1/4 cupGreen peas
- 1/4 cupTinned pineapple or fruit cocktail
- 1/4 cupRoasted makhana
- 2 tbspOil + ghee
- 2Bay leaves
- 2–3Cloves (laung)
- 2–3Green cardamom
- 1.5 cupsWhite gravy base (see recipe)
- 2–3 tbspFresh cream
- 1 tbspKhoya (mawa)
- 1/2 tspBlack pepper
- to tasteSalt
- for garnishSlivered almonds + pistachios
Method
- 1
Tadka: in a wide pan, warm oil and ghee. Sizzle bay leaf, cloves and cardamom for 30 seconds.
- 2
Add boiled vegetables, corn and peas. Toss 2 minutes.
- 3
Pour in the white gravy base. Bring to a gentle simmer.
- 4
Stir in cream, khoya and crumbled roasted makhana. Cook 3–4 minutes until the gravy clings to the vegetables.
- 5
Just before serving, fold in the drained tinned fruit (don't simmer them — they go grainy). Season with pepper and salt.
- 6
Plate, drizzle a final swirl of cream, and shower with slivered almonds and pistachios. Serve with naan, sheermal or basmati pulao.