Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Its one ethnic rich recipe which even ‘vegetable haters’ will surely love to have. I love to have this dish with Rajma Pulao. I love the meal the day i have this combination. Its even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off. Your guests will be happy with you 
This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.
Navratan Korma – Nine Jewelled Curry
Its yummy, and i’m glad i tried her recipe. The dish looks lovely, as it tastes, like a scene during the fall season with all vibrant colours on the trees, Isnt it ?! You can dump in all the left over vegetables in your refrigerator you have in you house, you can use in this dish vegetables like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans.. I have used only a few, i didnt have all those in the house. It a yummy aromatic and an easy dish. Here’s the recipe:
Navratan Korma – Nine Jewelled Curry
Serves:4; Preperation Time:15 mins; Cooking time:25 minutes
Ingredients:
- Frozen Mixed Vegetables – 300 gms
- Canola Oil – 1 tbsp
- Onion – 1, small, finely sliced
- Ginger Garlic Paste/Adrak-Lahsun Masala - 1 tbsp
- Tomato Paste – 3 tbsp
- Green Chillies – 3 fresh, slit in middle
- Turmeric powder/Haldi – 1 tsp
- Garam Masala powder – 1 tsp
- Cashew Nuts – 2 tbsp
- Salt – to taste
- Tinned Pineapple Chunks – 2 tbsp, chopped
- Light Cream – 100 ml
- Cherries – to garnish
- Cilantro – to garnish
- Grated Cheddar Cheese – to garnish
Method:
- Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
- Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
- Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
- Serve hot garnished with the cherries, coriander leaves and cheese.
Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti
