Navratna Kurma
Navratan Curryis a luxurious and creamy dish made with vegetables and nuts. It is mildlysweet in flavor, and it is made by adding a variety of ingredients.
Veggies:
- 4 cups chopped vegetables Peas (Green Beans, Green Bell Pepper, Carrots, Broccoli)
- 2 cups Potato chopped into 1inch cubes
Curry:
- ½ teaspoon Cumin Seeds
- 2 roughly chopped Onions
- 4 cloves roughly chopped Garlic
- 2 inch roughly chopped Ginger
- 1-2 Thai Chilies or 1 Serrano Pepper
- 1 large Tomato
- 1 teaspoon Coriander Powder
- 1 teaspoon Paprika
- ½ teaspoon Kashmiri Chili Powder or pinch of Cayenne
- ½ teaspoon Turmeric
- ½ teaspoon Garam Masala
- ¼ teaspoon Cardamom Powder
- ½ cup Cashews
- Salt for taste
- 1 ½ cup Water
Finishing Touches:
- ¼ cup Golden Raisins
- 1 Tablespoon Cashews
- Pinch of dried Fenugreek Leaves
- Optional: chopped cashews and cilantro for garnish
- Prepare the Veggies: Lightly steam the veggies.
- Bring water to a boil then add the chopped potatoes.
- Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes.
- Drain the veggies in a colander and set aside for now.
Make Curry:
- Heat a medium sized pot to medium heat.
- Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.
- Add garlic, ginger, thai chili, tomato and spices. Stir-fry for a minute, then add the cashews.
- Stir-fry for 8-10 minutes.
- Let this cool and then pour into a blender along with 1 ½ cups of water.
- Puree until smooth.
- Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
Finishing Touches:
- Add kasoori methi to the pot and stir.
- In a small pan over medium heat, add golden raisins, and cashews. Stir-fry for a minute, then add sprinkle this over the curry along with some chopped cilantro.
Serve with plain rice or roti.
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