Navratan Korma (Nine-Jeweled Korma)

I love kormas! I've had many renditions of navratan korma from various Indian restaurants in the area. It's always delicious and creamy and luxurious. Iyer's version is just as rich and wonderful as the restaurant curries I've had -- perhaps a little leaner without quite so much ghee and a little sweeter (from the raisins). I enjoyed the inclusion of paneer as well, although I would be tempted to double the quantity next time!

This is meant to be a nine-vegetable korma that, according to the recipe as written, inclues cauliflower, peas, green beans, yard-long beans, bottle gourd squash, carrot, potato, bell pepper, and paneer. (Paneer is not a vegetable, I know, but it's the ninth chunky component you'll find mingling in the sauce.) I made a few substitutions for mine. I didn't have any yard-long beans on hand, so I doubled the quantity of green beans instead. I also substituted a yellow summer squash/zucchini for the bottle gourd squash. Both of these substitutions worked quite well and I still got a lovely, bright, colourful mix in the pot.

Navratan Korma

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/2 c. cut up cauliflower florets (1cm pieces)
• 1/4 c. frozen green peas
• 1/4 c. cut up green beans (1cm pieces)
• 1/4 c. cut up yard-long beans (1cm pieces)
• 1/4 c. cut up bottle gourd squash or yellow summer squash/zucchini (1cm cubes)
• 1 carrot, cut into 1cm cubes
• 1 russet (or other floury) potato, but into 1cm cubes
• 1 bell pepper, cut into 1cm pieces
• 2 Tbsp. ghee
• 1 small red onion, chopped
• 1/4 c. raw cashews
• 1/4 c. sultanas
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1/4 tsp. whole cloves
• 1/4 tsp. cardamom seeds (from green pods)
• 1-2 (Indian) bay leaves
• 1 Tbsp. tomato paste
• 1 tsp. coarse sea salt
• 1/2 tsp. cayenne powder
• 1/4 tsp. ground turmeric
• 1/2 tsp. Punjabi garam masala
• 100-200g paneer, cubed and pan-fried
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine cauliflower, peas, green beans, yard-long beans, squash, carrot, potato, and bell pepper in a pot and cover with water.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and cook, uncovered, stirring occasionally, for 5 minutes.
4. Remove from heat and drain reserving vegetable cooking water.
5. Melt ghee over medium heat.
6. Add onion, cashews, sultanas, ginger paste, garlic paste, cloves, cardamom, and bay leaves, reduce heat to medium-low, cover, and cook, stirring occasionally, for 10-12 minutes.
7. Add 1/2 c. of the reserved vegetable cooking water and deglaze the pan.
8. Add tomato paste, salt, cayenne, turmeric, and garam masala and remove from heat.
9. Using an upright or immersion blender, purée the sauce mixture.
10. Add up to an additional 1 1/2 c. of the vegetable cooking water to achieve the desired consistency and volume.
11. Combine sauce, paneer, and cooked vegetables and cook over medium heat, stirring occasionally, for 5-8 minutes.
12. Sprinkle with cilantro and serve.