Why You’ll Love This Vegetarian Navratan Korma Recipe
If you’re craving a dish that’s both comforting and bursting with flavor, you’ll absolutely love this Vegetarian Navratan Korma.
The creamy texture and vibrant colors make it a feast for the eyes and the palate. I adore how it combines a variety of vegetables, each adding its unique taste and nutrition.
Plus, the aromatic spices create an inviting aroma that fills my kitchen. It’s perfect for cozy dinners or special occasions, and it pairs beautifully with naan bread.
Trust me, once you try this dish, it’ll become a favorite in your home, just like it’s in mine!
Ingredients of Vegetarian Navratan Korma
When it comes to whipping up a delicious Vegetarian Navratan Korma, having the right ingredients is half the battle. This dish is a delightful mix of flavors and textures that will make your taste buds dance.
Let’s explore what you’ll need to create this creamy, vegetable-packed delight. You might be thinking, “Do I really need all these ingredients?” Trust me, they all play a role in making this dish special. So, grab your shopping list, and let’s get started.
Ingredients for Vegetarian Navratan Korma
- 1 tablespoon ghee or peanut oil
- 1 onion, sliced
- 1/3 cup korma curry paste
- 100 g unsalted cashews, ground
- 1 teaspoon chili powder
- 1 3/4 cups vegetable stock
- 400 g potatoes, peeled and cut into 2 cm pieces
- 2 cups cauliflower, cut into 2 cm pieces
- 1 cup beans, cut into 2 cm pieces
- 1 cup red capsicum (bell pepper), cut into 2 cm pieces
- 1/2 cup green peas
- 1/2 cup thick natural yoghurt
- 1/2 cup cream
- Naan bread, to serve
Now, let’s chat about some of these ingredients. You might be wondering if you can swap out the ghee for something else. While ghee adds a lovely richness, peanut oil or even olive oil can work in a pinch—just don’t tell my Indian grandmother.
And about that korma curry paste: it really sets the tone for the whole dish, so if you can find a good-quality one, it’s worth it. Oh, and please don’t skip the cashews; they bring a delightful nuttiness and help thicken the sauce.
Feel free to mix and match veggies based on what you have or what you love—this recipe is pretty forgiving, which is a bonus for those of us who sometimes forget to check the fridge before we head to the store.
Happy cooking!
How to Make Vegetarian Navratan Korma
Making a delicious Vegetarian Navratan Korma is easier than you might think. First off, grab 1 tablespoon of ghee or peanut oil and heat it in a large saucepan over medium heat. Once it’s nice and warm, toss in 1 sliced onion.
You’ll want to cook that for about 3 to 4 minutes until it gets a lovely golden brown color. It’s amazing how a simple onion can transform the base of your curry. Then, add in 1/3 cup of korma curry paste along with 100 grams of ground unsalted cashews and 1 teaspoon of chili powder.
Stir it all together and let those flavors mingle for about a minute. Trust me, your kitchen will start smelling like a little slice of India.
Next, it’s time to pour in 1 and 3/4 cups of vegetable stock and add 400 grams of peeled potatoes, cut into 2 cm pieces. Bring it all to a boil, then reduce the heat, cover, and let it simmer for 15 minutes.
This is where the magic happens—while that simmers away, you can prepare your veggies. After 15 minutes, toss in 2 cups of cauliflower florets, 1 cup of beans, 1 cup of red capsicum (bell pepper), and 1/2 cup of green peas. Just like that, you’re adding vibrant colors and textures to the mix.
Now, here comes the creamy part. Combine 1/2 cup of thick natural yoghurt and 1/2 cup of cream in a separate bowl. Gently stir that mixture into your simmering curry and cover it again, letting it cook for another 10 to 15 minutes or until all the veggies are tender.
At this stage, you’re practically a culinary genius, right? Serve it all up with warm naan bread, and you’ve got yourself a feast!
Just remember, if you accidentally spill a little curry while dishing it out, it’s all part of the cooking adventure—embrace it!
Vegetarian Navratan Korma Substitutions & Variations
While preparing Vegetarian Navratan Korma, you might want to get creative with ingredients to suit your taste or dietary needs. For instance, if you’re avoiding nuts, swap out cashews for sunflower seeds or omit them entirely.
You can also use coconut milk instead of cream for a dairy-free version. Feel free to mix up the vegetables—zucchini, carrots, or bell peppers work beautifully too.
If you prefer a spicier kick, add more chili powder or even some fresh green chilies. Finally, experiment with different herbs and spices to create a unique flavor profile that you’ll love!
Additional Tips & Notes
Experimenting with ingredients can really enhance your Vegetarian Navratan Korma experience. Don’t hesitate to add your favorite vegetables like zucchini or sweet potatoes for extra flavor.
I love throwing in some fresh herbs like cilantro or mint right before serving; it adds a revitalizing touch. If you prefer a thicker sauce, just let it simmer a bit longer.
You can also adjust the spice level by adding more or less chili powder. For a creamier texture, try using coconut milk instead of cream.
And remember, serving it with warm naan bread makes every bite even better! Enjoy your cooking!