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Navratan Korma Nine-Vegetable Cashew-Raisin Curry
The Mughal 'nine-jewel' korma made the old way, with a nut-based sauce: onion, cashews and golden raisins slow-browned in ghee with whole spices, puréed with tomato paste and garam masala, then folded through lightly boiled vegetables and seared paneer.
- YieldServes 6
- Hands-on45 min
- Total1 h 8 min
- Difficulty
Ingredients
Vegetables
- 50 gcauliflower florets, 12 mm pieces, about 1/2 cup
- 35 gfrozen green peas, no need to thaw
- 30 gfresh green beans, 12 mm pieces
- 30 gyard-long beans, or frozen French-cut green beans, 12 mm pieces
- 35 gbottle gourd squash, peeled, seeded, 12 mm cubes
- 50 gcarrot, 1 small, peeled, 12 mm cubes
- 150 gwhite potato such as russet or Yukon Gold, 1 small, peeled, 12 mm cubes, held in cold water
- 120 ggreen or red bell pepper, 1 small, stemmed, seeded, 12 mm pieces
- 115 gpaneer, 12 mm cubes
- 1 tbspcanola oil, for searing the paneer
Sauce
- 2 tbspghee or canola oil
- 100 gred onion, 1 small, coarsely chopped
- 35 graw cashew nuts, about 1/4 cup
- 36 ggolden raisins, about 1/4 cup
- 1 tspginger paste
- 1 tspgarlic paste
- ¼ tspwhole cloves
- ¼ tspcardamom seeds from green or white pods
- 1 leafbay leaf, fresh or dried, 1 or 2
- 1 tbsptomato paste
- 1½ tspcoarse kosher or sea salt
- ½ tspcayenne (ground red pepper)
- ¼ tspground turmeric
- ½ tspPunjabi garam masala
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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