Indian Style Navaratna Kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions, ginger-garlic paste, and sauté until golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and cook until tomatoes are soft.
• STEP 4.Add the mixed vegetables, salt, and water. Cover and cook until the vegetables are tender.
• STEP 5.Add cashew paste, coconut milk, garam masala, and cook for a few more minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• You can use any combination of vegetables like carrots, peas, beans, cauliflower, potatoes, etc.
• To make cashew paste, soak cashews in warm water for 15 minutes and blend into a smooth paste.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Storage and Serving

• Navaratna Kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Navaratna Kurma hot with steamed rice, jeera rice, naan, or roti.