Lunch
Vegan Navratan Korma Recipe Recipe At Home
This homemade Vegan Navratan Korma Recipe Recipe At Home recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
60 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegan
Ingredients
- 2 Carrots (Gajjar) - diced small
- 10 to 12 Green beans (French Beans) - cut into 1 inch pieces
- 1/2 cup Cauliflower (gobi) - cut into florets
- 2 Potatoes (Aloo) - boiled and diced
- 1/2 cup Tofu - diced
- 2 Onions - sliced
- 6 Green Chillies
- 2 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 3-4 Cardamom (Elaichi) Pods/Seeds - powdered
- 1 Black cardamom (Badi Elaichi)
- 3 Cloves (Laung)
- 1 inch Ginger
- 1 cup Coconut Yogurt - optional
- 1/2 cup Coconut milk - thick
- Mint Leaves (Pudina) - as needed
- 6-8 Saffron strands
- Edible Silver Foil/Leaf (Chandi Ka Vark) - optional
- Pineapple - few pieces
- 2 tablespoons Raisins
- 6-8 Cashew nuts - toasted
- 1 tablespoon Badam (Almond) - sliced
- 1 tablespoon Pistachios - sliced
- 1/2 Garam masala powder - optional
- Coconut Oil - cold pressed
- 1-1/2 tablespoons Poppy seeds
- 10 Cashew nuts - whole
- 15 Badam (Almond)
Instructions
1
To begin making the Vegan Navratan Korma, soak cashews and almonds reserved for the paste in moisture for 40 moments.
2
Grind this to a velvety paste along with poppy seeds and set aside.Chop all the vegetables and gather all the components required for the korma.Steam the vegetables with a pinch of seasoning until succulent, make sure they hold the shape.Grind the poppy seeds, cashew and almonds into a velvety paste, adding little moisture.
3
Keep the nut-seed mixture aside.In a large cooking vessel mildly hot some cooking oil, toss in cloves, cinnamon, green cardamom and black cardamom, now toss in sliced onions, ginger and garlic paste and saute this the raw smell disappears, toss in green chillies and prepare briefly.
4
Let this mixture cool down to room temperature.Now toss in these components into a mixie jar and grind to velvety.Return this curry base into the cooking vessel toss in turmeric dusting seasoning, red chilli dusting seasoning and some seasoning and prepare for 3-4 moments.Now to this mixture toss in the coconut yogurt, coconut whole milk and the nut-seed paste and purée to well and prepare for 4-5 moments or until the korma thickens.toss in the cooked vegetables, tofu and a cup of moisture and prepare until the korma comes together.
5
This should take around 4-5 moments.
6
toss in little moisture to loosen the korma if required.
7
toss in seasoning and adjust the seasoning.
8
Finally shower the garam masala if using and give it a mix gently.In a small cooking vessel mildly hot some coconut cooking oil and gently shallow fry cashews and sultanas, turn off the mildly hot toss in sliced almonds and pistachios and toast for a few seconds. Spoon the Vegan Navratan Korma into a serving dish, place the chandi ka varq if using, top it with cashews, sultanas, almonds and pistachios.
9
Now arrange slices of pineapple, saffron and mint leaves on top.enjoy the Vegan Navratan Korma along with a Paneer Pulao with Green Peas and Tadka Raita method (Spiced Curd With Onions) to make a palatable weeknight dinner or even enjoy as a main course for parties. .
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegan
Vegan
Total Time
90 mins
90 mins
Recipe Time chart
Preparation Time
60 minsCooking Time
30 minsTotal Time
90 minsMaster Chef
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