It can be difficult to come up with something new each time for frequent guests. I don't feel good repeating dishes, and it also gives me an reason to try out something new. So this time I decided to make one of my favorites, Navaratna Kurma. Kurma is generally believed to mean a slowly cooked curry. In the West it is used to mean a mild curry made with cream and dry fruits, but in southern India one can find examples of spicy kurmas. It has a rich creamy taste leaning slightly to the sweeter side, yet nothing you cannot make up for with a raita or dal. Also with the amount of vegetables that go into it, it is rather healthy.
This particular recipe is my version of the dish, and you can find many variations of it elsewhere online.
Ingredients
This particular recipe is my version of the dish, and you can find many variations of it elsewhere online.Ingredients
- 3 medium tomatoes (pureed)
- 1 onion (finely chopped)
- 2 medium potatoes
- 1/2 cup green beans
- 1/2 cup carrots
- 1/2 capsicum (green, red, yellow - whichever you like)
- 1/2 cup cauliflower
- 1/3 cup green peas
- 1/4 cup of (kasuri) meethi
- 1/2 cut paneer
- 1/4 cup of cashews + almonds + raisins
- 1 cup milk
- 2-3 tsp garam masala
- 1 tsp turmeric
- 1-2 tsp red chilli powder (more if you like it spicy)
- t tsp coriander powder
- 1-2 tsp garlic
- 1-2 tsp ginger
- 2-3 cloves
- A pinch of cardamom
- 2-3 small pieces of Cinnamon
- 1 bay leaf
- 1 tbsp ghee
- 3 tbsp oil
- Some coriander
- Salt
Method
Boil tomatoes till their skin is tender. Peal of skin to make puree. Add a quarter of the onion and some cashews into the mixer while making the puree. Heat oil in a skillet and add the cloves, cardamom, Cinnamon, bay leaf and dry fruits to it. Because the curry is slightly sweet, this mixture gives it the sweet n' spicy flavor without the sweetness. Then add ginger, garlic, coriander powder and turmeric. Fry the remainder of the onions till they are golden brown. Now add the puree and let it cook covered for a couple of minutes.
In another pan shallow fry cubes of paneer and set them aside. Once the puree starts to boil add the milk and let it come to a boil. You can also add some cream to make the curry richer. At this time add the garam masala and red chilli powder. Then add the vegetables. If necessary add some water or milk to help the vegetables cook. You can steam you vegetables in advance, but I like to cook them in the puree so that they take in all the spices and flavors.Once the vegetables are tender and the curry has thickened, add the fried panner and let it cook for another couple of minutes. Add salt to taste. And a pinch of sugar to balance it all.
Sprinkle coriander on the Navaratna Kurma and serve hot with poli, puri or naan.
Boil tomatoes till their skin is tender. Peal of skin to make puree. Add a quarter of the onion and some cashews into the mixer while making the puree. Heat oil in a skillet and add the cloves, cardamom, Cinnamon, bay leaf and dry fruits to it. Because the curry is slightly sweet, this mixture gives it the sweet n' spicy flavor without the sweetness. Then add ginger, garlic, coriander powder and turmeric. Fry the remainder of the onions till they are golden brown. Now add the puree and let it cook covered for a couple of minutes.
In another pan shallow fry cubes of paneer and set them aside. Once the puree starts to boil add the milk and let it come to a boil. You can also add some cream to make the curry richer. At this time add the garam masala and red chilli powder. Then add the vegetables. If necessary add some water or milk to help the vegetables cook. You can steam you vegetables in advance, but I like to cook them in the puree so that they take in all the spices and flavors.Once the vegetables are tender and the curry has thickened, add the fried panner and let it cook for another couple of minutes. Add salt to taste. And a pinch of sugar to balance it all.
Sprinkle coriander on the Navaratna Kurma and serve hot with poli, puri or naan.
