Indian cuisine · Vegetable Dishes

Navratan Korma

Nine vegetables, nuts and fruit simmered in a mild cashew-cream sauce, the festive korma of Mughal cuisine.

Ingredients · for 4 servings

• 2 carrots
• 200 g green beans
• 150 g peas
• 1 small cauliflower
• 2 potatoes
• 200 g paneer
• 100 g cashews
• 50 g raisins
• 1 apple
• 200 ml cream
• 4 cardamom pods
• 4 tbsp ghee

Instructions

1. Peel the carrots and potatoes and cut into 1.5 cm cubes, cut the beans into short pieces, break the cauliflower into small florets, and dice the paneer and apple.
2. Soak 70 g of cashews in hot water for 20 minutes, then blend with 150 ml water to a smooth cream; set the remaining cashews aside.
3. Blanch carrots, potatoes, beans and cauliflower in salted water for 6–7 minutes until just tender, drain with the peas and refresh in cold water.
4. Heat the ghee in a wide pot, let the cardamom pods sizzle for 30 seconds, then roast the remaining cashews and raisins for 1 minute until golden and remove.
5. Simmer the cashew cream in the same pot with 200 ml water for 6 minutes over low heat, season with salt, stir in the cream, then let the blanched vegetables steep in it for 5 minutes.
6. Finally warm the paneer and apple cubes through for just 2 minutes, sprinkle with the toasted cashews and raisins, and serve with basmati rice.