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Navratan Korma (Vegetable Korma)

Navratan Korma (Vegetable Korma), No Onion, No Garlic, plated in a katori, garnished with fresh coriander leaf.
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Hare Krishna Navratan Korma (Mixed Veg Korma) is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich korma combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • For the paste:
    • 20 almonds
    • 20 cashews
    • ¼ cup yellow raisins
    • ¼ cup melon seeds
    • 1.5 cup of water (for soaking and grinding to a paste)
  • For the korma:
    • 3–4 tablespoons oil or ghee
    • 1 teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • 5 cardamom pods, crushed
    • 6 cloves
    • 2 cinnamon sticks
    • 3 bay leaves
    • ½ teaspoon hing (asafoetida)
    • Tomato puree with 2 tablespoons ginger paste and 2-3 diced green chilies
    • ½ teaspoon turmeric powder
    • 2 teaspoons salt
    • 1 teaspoon coriander powder
    • 1.5 teaspoons Kashmiri red chili powder (or substitute paprika)
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • ½ cup beaten curd (desi yogurt)
    • Mixed vegetables (such as cauliflower, peas, carrots, potatoes), pre-cooked to 80% done
    • 2 teaspoons brown sugar
    • 1 teaspoon garam masala
    • 1 teaspoon powdered kasoori methi
    • 4–5 sprigs of fresh chopped coriander leaf

Instructions

  1. Prepare the Paste: Soak almonds, cashews, yellow raisins, and melon seeds in 1.5 cups of water for 20 minutes. Grind into a smooth paste and set aside.
  2. Heat the Ghee: In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds, mustard seeds, cardamom pods, cloves, cinnamon sticks, and bay leaves. Sauté until fragrant.
  3. Sauté Aromatics: Add the hing (asafoetida) and sauté briefly.
  4. Add Tomato Puree: Add the tomato puree mixed with ginger paste and diced green chilies. Cook for 5 minutes.
  5. Incorporate Paste: Fold in the nut and seed paste. Mix well.
  6. Add Spices: Add turmeric powder, salt, coriander powder, Kashmiri red chili powder, red chili powder, and cumin powder. Stir well.
  7. Add Yogurt: Gradually add the beaten curd (desi yogurt) while stirring continuously.
  8. Add Vegetables: Add the mixed vegetables and cook for a few minutes.
  9. Finish the Korma: Add brown sugar, garam masala, and powdered kasoori methi. Mix well and cook for another 5 minutes.
  10. Garnish: Garnish with fresh coriander leaves before serving.
  11. Serve: Offer to Krishna and serve hot with rice or bread.

Notes

  • Nut Paste Tip: Soaking the nuts and seeds helps in blending them into a smooth paste, adding richness to the korma.
  • Pre-Cooked Vegetables: Pre-cook the vegetables to 80% doneness to ensure they retain their shape and texture when added to the korma.
  • Adjust Spice Level: Adjust the amount of red chili powder to suit your taste preferences.
  • Serving Tip: Serve Mixed Veg Korma with a side of fresh lime or lemon wedges to brighten the flavors.
  • Leftovers: Mixed Veg Korma can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/main-course/navratan-korma-vegetable-korma/