Navratan Korma is a delicacy in India representing the “Nine Jewels” (translation of “Navratan”), who were the nine courtiers of Emperor Akbar in India in the 1500s. This is why there are usually nine distinct solid ingredients in the dish, and why it has such a rich and creamy sauce (as it was designed for royalty).
For this tiny kitchen, ease is key, so I picked vegetables that did not require too much prep work. Specifically, that includes paneer, broccoli, sugar snap peas, green beans, carrots, celery, onions, mushrooms and red bell peppers. I did cheat just a bit by adding a seeded and chopped tomato garnish for a tenth ingredient. Feel free to experiment with others though – pineapple, raisins, and cauliflower are also all common.
- 9 oz chopped vegetables (e.g. broccoli, peas, bell peppers, etc.)
- 1/2 tomato
- 4-6 oz fried paneer
- 1 batch korma paste
- 1 c milk
- 1/2 tbsp cornstarch (for thickening)
- 2-3 tbsp peanut oil
- 1/4 tsp garam masala
- 1/2 c rice (to serve with)
- Seed the tomato so as to remove the liquid and gritty texture of the seeds when you cook. Cut a hole around the seeds on both sides, and scoop them out with a spoon. You can rinse the tomato in the sink to help ensure your de-seeding is thorough. Finish by dicing the tomato.
- Mix the milk and cornstarch until it dissolves completely and you are left with thick milk.
- Heat the oil in your pan on high until a splash of water sizzles, then reduce heat to medium.
- Add the paste and cook for 30-60 seconds.
- Add the veggies and mix thoroughly, then cover the pan and continue to cook for about 6 minutes.
- Uncover, then add the fried paneer and mix well. Add the milk mixture and cook until the milk reduces slightly and the vegetables are completely cooked through.
- Turn off theheat, then add the garam masala and chopped, seeded tomato. Mix well and serve with rice.