A luxurious Mughlai curry featuring nine 'gems'—a mix of vegetables, fruits, and nuts in a rich, creamy, and mildly sweet white gravy. This festive dish is perfect for special occasions and pairs beautifully with naan or jeera rice.
Prep30 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 cup
511cal
14gprotein
33gcarbs
Ingredients
1 medium Carrot (diced)
0.5 cup French Beans (chopped)
1 medium Potato (peeled and diced)
1 cup Cauliflower Florets
0.5 cup Green Peas (fresh or frozen)
150 g Paneer (cut into 1/2-inch cubes)
0.25 cup Cashews (for the gravy paste, soaked in hot water for 20 minutes)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
Creamy, aromatic Navratan Korma with soft Taftan & tangy mint raita. A soul-satisfying, perfectly spiced delight!
This mughlai dish is perfect for lunch. With 1011.18 calories and 27.63g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 tbsp Ghee
2 tbsp Oil (for frying paneer and nuts)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom Pods
3 pcs Cloves
0.25 cup Curd (whisked until smooth)
0.25 cup Fresh Cream (heavy or whipping cream)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
1 tsp Sugar
1 tsp Kasuri Methi (crushed between palms)
1.5 cup Water (as needed for gravy consistency)
0.25 cup Pineapple Chunks (canned or fresh)
1 tbsp Raisins (for garnish)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Vegetables and Paneer (The 'Gems')
In a pot, bring water to a boil. Add the diced carrots, beans, potatoes, and cauliflower. Cook for 5-7 minutes until they are tender but still have a slight bite. Add the green peas in the last minute of cooking. Drain all vegetables and set aside.
Heat 2 tbsp of oil in a non-stick pan over medium heat. Gently slide in the paneer cubes and shallow-fry for 2-3 minutes, turning occasionally, until they are light golden. Remove with a slotted spoon and set aside. You can place them in a bowl of warm water to keep them soft.
In the same pan, add the 8 cashews and raisins for garnish. Fry for 30-60 seconds until the cashews are golden and the raisins plump up. Remove and set aside.
2
Create the Smooth Korma Paste
Drain the soaked cashews and poppy seeds.
In a small pot, add the chopped onion and cover with water. Boil for 5-7 minutes until the onions are soft and translucent. This step removes the raw pungency. Drain thoroughly.
In a high-speed blender, combine the soaked cashews, poppy seeds, boiled onion, and green chillies. Blend into a very smooth, fine paste. Add 2-3 tablespoons of water if needed to help it blend.
3
Cook the Royal Gravy
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Lower the heat and add the prepared korma paste. Cook for 6-8 minutes, stirring continuously, until the paste thickens, darkens slightly, and you see ghee separating from the sides.
Stir in the coriander powder and cook for one more minute.
Turn the heat to the absolute lowest setting. Slowly pour in the whisked curd while stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until the ghee starts to surface again.
Add 1.5 cups of water, salt, and sugar. Mix well and bring the gravy to a gentle simmer. Let it cook for 3-4 minutes.
4
Combine and Finish the Korma
Gently add the boiled vegetables, fried paneer, and pineapple chunks to the simmering gravy.
Mix carefully to coat everything. Cover and let it simmer on low heat for 5-6 minutes, allowing the vegetables and paneer to absorb the flavors of the rich gravy.
Reduce the heat to low. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for just one more minute. Do not let the korma boil after adding the cream.
Turn off the heat. Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
5
Serve
Serve the Navratan Korma hot with naan, roti, paratha, or jeera rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
Chill and Serve
Cover the bowl and refrigerate the mint raita for at least 30 minutes. This step is crucial as it allows the flavors to meld and deepen.
Give it a final stir before serving. Serve chilled as a cooling side dish with biryani, pulao, kebabs, or parathas.
