Ashk Sahi Navratan Korma 280g

Ashk Sahi Navratan Korma is a rich and flavorful vegetarian dish that combines a variety of vegetables and fruits in a creamy, mildly spiced sauce. The term „Ashk“ refers to the use of caramelized onions, which add depth and sweetness to the dish. This korma is a celebration of flavors and textures, perfect for special occasions or a comforting meal.
Ingredients:
For the Vegetables:
1 cup mixed vegetables (carrots, beans, peas, and potatoes), diced
1/2 cup paneer (Indian cottage cheese), cubed
1/2 cup boiled baby corn, cut into bite-sized pieces
1/2 cup chopped pineapple (optional, for sweetness)
1/4 cup cashews
1/4 cup raisins
For the Gravy:
2 large onions, finely sliced
2 tomatoes, pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2 green chilies, slit (adjust to taste)
1/2 cup yogurt
1/2 cup fresh cream (or coconut milk for a lighter option)
1/4 cup khoya (milk solids) or 2 tbsp cashew paste (optional, for richness)
2 tbsp ghee or oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel seeds (optional)
1/4 tsp cardamom powder
1/4 tsp saffron strands (soaked in 2 tbsp warm milk, optional)
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
Prepare the Vegetables:
Boil or steam the mixed vegetables until they are tender. Drain and set aside.
Lightly fry the paneer cubes in ghee or oil until golden brown. Set aside.
Soak the cashews in warm water for 15-20 minutes, then blend into a smooth paste. Alternatively, you can use store-bought cashew paste.
Cook the Onions:
Heat ghee or oil in a large pan. Add the finely sliced onions and cook on medium heat until they are deeply caramelized and golden brown. This will add a rich flavor to the korma.
Prepare the Gravy:
Add the chopped ginger, garlic, and green chilies to the caramelized onions. Cook until the raw smell disappears.
Add the cumin seeds, fennel seeds (if using), and sauté for a minute.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for a few minutes to blend the spices.
Add Cream and Yogurt:
Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for a few minutes until the yogurt is well combined with the tomato-onion mixture.
Add the fresh cream (or coconut milk) and mix well.
Combine Ingredients:
Add the boiled vegetables, paneer, pineapple (if using), and cashew paste to the gravy. Mix gently to coat the vegetables and paneer with the sauce.
Simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
Finish with Spices and Garnishes:
Stir in garam masala, cardamom powder, saffron milk (if using), and salt. Mix well.
Add the raisins and cook for another 5 minutes.
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Sahi Navratan Korma hot with naan, roti, or steamed rice. The creamy and mildly spiced korma is a delightful addition to any meal.
Enjoy this luxurious and flavorful korma.