Navratan Korma is a delicious mixed vegetable curry that's finished with some smooth cashew cream.
Servings: 6 -8
- 3 cups mixed vegetables , chopped in a fine dice, and then cooked or microwaved until tender. (I used a mix of potatoes, sweet potatoes, zucchini and carrots and nuked them with about 1/2 cup of water for around 8 minutes in a microwave-safe bowl covered loosely with a ceramic dish.)
- 2 medium tomatoes , diced
- 1 medium onion , diced
- 2 tbsp minced garlic
- 2 tbsp grated ginger
- 1/2 cup soy yogurt
- 2 pineapple rings , chopped (I used canned)
- 1/2 cup cashew nuts , soaked in about 1 cup of water for about half an hour and then ground into a fairly smooth paste (I like a few bits of cashew in there but you could grind it very fine if you prefer).
- 1/2 tsp
- turmeric powder
- Salt to taste
- 1 tbsp canola oil
- 3 tbsp coriander leaves , chopped
- For the masala , powder in a spice grinder:
- 1 tsp coriander seeds
- 1 tsp fennel seeds (saunf)
- 1 tsp peppercorns
- 4 green cardamom pods
- 5 cloves
- 1 tsp poppy seeds
- 2 1- inch pieces of
- 2-3 dry red chillies
- Set aside.
In a saucepan, heat the canola oil. Add the onion and stir occasionally until brown spots appear.
Add the ginger and garlic and stir another minute. Do not let them burn.
Add the powdered spices and stir until coated with oil and lightly toasted, about a minute.
Now add the tomatoes and turmeric and cook, stirring, until the tomatoes break down.
Add the soy yogurt and let the paste cook for another 2-3 minutes. Add salt.
Add the cooked vegetables and mix well.
When the gravy comes to a boil, turn down the heat and simmer on a low flame for another five minutes for the flavors to incorporate.
Add the pineapple rings and cashewnut paste and heat until just warmed through.
Turn off the heat and garnish with coriander leaves.