Navarathna Kuruma

நவரத்தின குருமா (Navarathna Kuruma)

Navarathna kuruma is my all time favourite recipe. This is a healthy recipe because we used lots of veggies cooked in cashews & almond cream sauce. This goes well with chapathi, paratha and naan.

Ingredients for Navarathna Kuruma

Vegetables

Potato – 1 (diced)
Green bell pepper – 1/2 (diced)
Carrot – 1 (chopped)
Peas – 3/4 cup
Cauliflower florets – 1 cup
Beans – 10 (chopped)
Paneer – 1 cup

Stir Fry

Onion – 1 (chopped)
Green chilli – 2
Almond – 2 tbs
Cashews – 2 tbs
Cumin seeds – 1 tsp
Ginger garlic paste – 1 tbs
Oil – 1 tsp

Other Ingredients

Curd/ yogurt – 3/4 cup
Cream – 1/2 cup
Ghee – 1 tbs
Coriander powder – 1 tbs
Garam masala – 1 tsp
Cumin seeds – 1 tsp

Directions

Pre-preparation

Cook all the veggies with salt and water.
Heat a pan with some oil and add cumin seeds.
Add cashews and almond, stir them well.
After that, add the chopped onion, ginger garlic paste and chopped green chili.
Stir fry until golden brown color.
Let the mix cool down completely and transfer everything to mixie jar.
Blend into fine paste (Add some water if needed).

Prepare Kuruma

Heat ghee in a big pan then add cumin seeds.
Add sliced paneer and sauté for a minute.
Once paneer fried little, add the spices (garam masala, coriander powder), salt and mix well.
Now, add all the cooked veggies and ground paste.
Mix well and then pour curd.
Cook for 5 minutes then pour cream.
Also add vegetable stock (water from boiled vegetables) and check consistency.
Add more water if needed and cook for a minute.
Switch off the flame.
Navarathan kurma ready.
Serve korma with chapathi/ paratha.

Notes

If you don’t want the kuruma more creamy use cashews & almond each 1 tablespoons.
Also if you don’t want to use cashews, use 4 tablespoons of almond.
You can use milk instead of cream.