Nav Rattan Korma is a rich and creamy Indian curry made with a mix of nine vegetables, nuts, and a delicate blend of spices. It’s an indulgent dish that’s perfect for special occasions, offering a perfect balance of flavors from the vegetables, spices, and creamy sauce. Here’s how you can make this delicious dish at home!

Ingredients

For the Vegetable Mix:

• 1/2 cup carrots, diced
• 1/2 cup peas (fresh or frozen)
• 1/2 cup potatoes, diced
• 1/2 cup cauliflower florets
• 1/2 cup green beans, chopped
• 1/4 cup corn kernels (optional)
• 1/4 cup mushrooms, sliced (optional)
• 1/4 cup diced paneer (optional for extra richness)

For the Korma Gravy:

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 1/2 cup yogurt (whisked)
• 1/4 cup cream (or coconut cream for a vegan version)
• 2 tablespoons cashew nuts
• 2 tablespoons almonds, blanched and peeled
• 1-2 tablespoons raisins or pineapple (optional for sweetness)
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cardamom powder (optional)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice (optional)

Instructions

Step 1: Prepare the Nuts and Vegetables

1. Soak the cashews and almonds in warm water for 10-15 minutes, then blend them into a smooth paste with a little water.
2. Dice and prepare all the vegetables: carrots, peas, potatoes, cauliflower, beans, mushrooms, and paneer (if using).

Step 2: Cook the Vegetables

1. In a large pan, heat water and cook the diced vegetables (carrots, peas, potatoes, cauliflower, beans, and mushrooms) until tender but still firm (about 7-10 minutes). Drain and set aside. You can also steam the vegetables if you prefer.
2. If using paneer, lightly fry or sauté it in a little oil or ghee until golden, then set aside.

Step 3: Prepare the Korma Gravy

1. Heat the oil or ghee in a deep pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
3. Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 4: Add the Spices and Nuts

1. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir well to combine the spices into the tomato-onion base.
2. Add the cashew-almond paste and mix well to incorporate it into the gravy. This will add creaminess to the sauce.
3. Add the raisins or pineapple (if using), and cook for another 3-4 minutes.

Step 5: Combine the Vegetables and Cream

1. Add the cooked vegetables and paneer (if using) to the gravy, and gently stir to coat everything in the creamy sauce.
2. Pour in the yogurt and cream (or coconut cream) and mix thoroughly. Adjust the consistency by adding a little water or vegetable stock if needed.
3. Let the curry simmer on low heat for 5-7 minutes, allowing the flavors to meld together.

Step 6: Final Touches

1. Add garam masala, cardamom powder (if using), and lemon juice for a tangy finish. Stir well and adjust salt or spices to taste.
2. Garnish with freshly chopped cilantro.

Serving Suggestions

• Serve Nav Rattan Korma with naan, roti, or steamed rice for a complete, satisfying meal.
• It also pairs well with jeera rice or pulao for a fragrant rice accompaniment.

This Nav Rattan Korma is a rich, comforting dish with a beautiful combination of vegetables, nuts, and a creamy, mildly spiced gravy. Perfect for special occasions or a festive dinner, it’s sure to delight your taste buds!