Navratan Korma (Mixed Vegetable & Paneer Curry)

Ingredients

• 4 tablespoons Ghee (divided: 2 Tbsp for frying nuts, 2 Tbsp for gravy)
• 1 cup Makhana (Fox Nuts) (dry, roasted in ghee until crisp)
• 3/4 cup Cashew Nuts (1/4 cup whole for garnish, 1/2 cup soaked for paste)
• 2 tablespoons Raisins (golden raisins, added to ghee)
• 1/4 cup Warm Milk (added to cashew paste for smoothness)
• 1/2 cup Carrot (peeled and diced)
• 1/2 cup French Beans (trimmed and cut into 1‑inch pieces)
• 1/2 cup Cauliflower Florets (cut into small florets)
• 1/2 cup Green Peas (Frozen) (thawed)
• 1 cup Cocktail Fruit (Candied Mixed Fruit) (softened in warm milk for a few minutes)
• 2 tablespoons Desiccated Coconut (fine, unsweetened)
• 300 grams Paneer (cut into 1‑cm cubes)
• 2 pieces Green Chilies (finely chopped; adjust to heat preference)
• 1 tablespoon Sugar (balances the sweetness of dried fruits)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Cardamom Powder (Black) (ground)
• 1/2 teaspoon Nutmeg Powder (freshly grated if possible)
• 1/2 teaspoon Clove Powder (ground)
• 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1/2 teaspoon Garam Masala (store‑bought or homemade)
• 1/2 teaspoon White Pepper Powder (optional; substitute with black pepper)

Instructions

1. Prepare Cashew Paste

   Soak 1/2 cup cashews in water overnight. Drain and blend with 1/4 cup warm milk and a few ice cubes until a smooth, fine paste.

   Time: PT10M

2. Fry Nuts and Raisins

   Heat 2 Tbsp ghee in the skillet over medium heat. Add 1 cup makhana and fry until golden and crisp (about 3‑4 minutes). Remove and set aside. Add 2 Tbsp raisins and fry for 1 minute, then set aside with the makhana.

   Time: PT5M

   Temperature: Medium

3. Sauté Vegetables

   In the same ghee, add the diced carrots, French beans, cauliflower florets, and thawed peas. Sprinkle a pinch of salt and sauté for 4‑5 minutes until they start to soften.

   Time: PT5M

   Temperature: Medium

4. Create the Gravy Base

   Add the remaining 2 Tbsp ghee to the pan. Stir in the cashew paste, warm milk, and 2 Tbsp desiccated coconut. Cook, stirring constantly, for 3 minutes until the mixture thickens and turns fragrant.

   Time: PT3M

   Temperature: Medium

5. Season the Gravy

   Add sugar, salt, black cardamom powder, nutmeg powder, clove powder, kasuri methi, garam masala, and white pepper powder. Stir well and let the spices bloom for 1 minute.

   Time: PT2M

   Temperature: Medium

6. Combine All Ingredients

   Return the fried makhana and raisins to the pan. Add the softened cocktail fruit, 1 cup of the mixed vegetables (from step 3), and the cubed paneer. Mix gently to coat everything with the gravy.

   Time: PT5M

   Temperature: Medium

7. Final Simmer

   Cover the skillet and let the korma simmer on low heat for 5‑7 minutes, allowing the flavors to meld and the vegetables to finish cooking.

   Time: PT7M

   Temperature: Low

8. Garnish and Serve

   Turn off the heat. Garnish with the remaining fried makhana, raisins, and a sprinkle of fresh chopped cilantro if desired. Serve hot with naan, paratha, or steamed rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g