Navratan Korma

A royal, creamy mixed-vegetable curry enriched with fresh fruits, nuts, and aromatic spices.**

Ingredients

1. 2 cups peas (boiled)
2. 1 large carrot (chopped and boiled)
3. ½ cup tomato sauce
4. ¼ cup curd
5. ¼ cup malai (cream)
6. 3 tbsp butter
7. 1 small sweet lime
8. 1 small apple
9. 1 banana
10. 2 pineapple slices
11. 10–15 cashew nuts
12. 20 raisins
13. 2 glazed cherries (for decoration)
14. 1 tbsp coriander (chopped)
15. 1 tbsp ghee
16. Salt to taste

Dry Masala

1. 1 tsp cumin seeds
2. 2 tsp khuskhus (poppy seeds)
3. 1 tsp cardamoms

Wet Masala

1. 1 large onion
2. ¼ cup shredded coconut
3. 3 green chillies

Instructions

1. Prepare masalas and fruits

   • Grind the dry masala ingredients to a fine powder.
   • Grind the wet masala ingredients separately.
   • Chop all the fruits finely and keep aside.

2. Start the base of the korma

   • Heat ghee in a pan and fry the cashews; remove and keep aside.
   • Add butter to the same ghee and heat it.
   • Add the wet masala and fry for 2 minutes.
   • Add the dry masala and salt; fry for another 2 minutes.

3. Cook the vegetables and finish the korma

   • Add the boiled carrots and peas and mix well.
   • Combine curd and cream and add to the gravy.
   • Let the mixture thicken slightly.
   • Add fruits, fried cashews, and raisins; cook until the gravy thickens and fat separates.
   • Garnish with grated cheese, chopped coriander, and cherries.