Navratan Korma

My south Indian Navratan Korma is a curry comprised of 9 vegetables, comforting spices, and is thick, rich, and creamy. Cooking this dish is a bit of a process with about 3-4 different cooking steps, but it is well worth the time and effort. I like making a huge batch of this once every couple of weeks on which I’ll feast for 3-4 days straight. Although navratan korma may be a process, it is absolutely delicious and my favorite curry to make at home.

Veggies

  • 1 large red onion
  • 2 tbsp tahini or yogurt*
  • 1-10 oz block paneer or tofu*
  • 1/2 onion
  • 1/2 package mushrooms*
  • 2 carrots*
  • 1 squash*
  • 1 bell pepper*
  • 1/2 c green beans*
  • 1/2 c frozen corn*
  • 1/2 c frozen peas*
  • 2 roma tomatoes
  • 2 c+ water

Spices

  • 1 tsp pulao masala for paneer*
  • 1 tsp pulao masala for veggies*
  • 1 tbsp ginger garlic paste
  • 1 tsp jeera/cumin seeds
  • 1 heaping tbsp coriander powder
  • 2 tsp chili powder
  • 1 tsp pulao masala in curry*
  • salt to taste

Recipe

To begin, slice your onion and throw in a pan with oil on high heat and salt to fry until browned. While onions are cooking, chop your paneer into small cubes and fry with the pulao masala until it becomes golden brown on edges (a nonstick pan is best for the paneer).* Set the paneer aside. Once the onions are browned, let them cool for about 5 minutes, and transfer them into a blender and add tahini.

Begin cooking your onions, carrots, and mushrooms in a pan with oil on high heat. Once they start browning, add the squash, bell pepper, and frozen veggies. Cook until the frozen veggies are thawed, sprinkle on the pulao masala, combine well, and set aside. Blend the fried onions with the tahini and a little water until it forms a thick paste.

Heat a pan over medium heat with oil. Add the jeera and let splatter. Now empty the tahini/onion mixture into the pan and cook. After 3-5 minutes, incorporate the ginger garlic paste, and cook another 3 minutes. Chop roughly and blend the 2 roma tomatoes into a puree. Now, dump the chili and coriander powder into the mixture. Cook another 2-3 minutes or until the raw aroma of the spices subsides.

Pour the tomato puree into the onion/spice paste, and mix well. This will need to cook for 5-10 minutes, or until it appears that most of the moisture from the tomato puree has evaporated.

Ok, time to add the water and make this an actual curry. Slowly begin adding the 2 c water to the paste. Stir as you go, and stop adding water once you’ve reached a desired consistency. Once you think you’ve reached a good consistency, add the pulao masala, vegetables, and paneer and cook for another 2+ minutes. Alrighty, your navratan korma is ready to devour!

Serve with rice, parathas, naan, chapatis, or as is.

*Paneer and yogurt are totally optional as this recipe makes a great vegan dish as well with the tahini giving a creamy texture and tofu acting as a substitute for paneer. Also, this might be a recipe for a “9 vegetable” dish, but use what you have. It is absolutely delicious with 4-5 veggies as a regular vegetable korma. Traditionally, garam masala is used in this recipe as opposed to pulao masala. However, I prefer pulao masala so… use what you enjoy!

P.S. It may not look delicious, but it’s freaking amazing!

Egg Curry

Alright, Egg curry is South Indian comfort food, and is similar to the Thai red curry. But egg curry is a bit different and requires less thought and time for me. It is a melding of flavors in a simple yet strong way with some spice, of course. Egg curry is a staple in my home, as it requires few vegetables and ingredients.

Ingredients

  • 4 eggs, boiled/steamed and peeled or tofu
  • 1/2 tsp cumin/jeera seeds
  • 1/2 large onion
  • 1 tsp ginger garlic paste
  • 2 roma tomatoes
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 2 tsp coriander powder
  • 1/2 to 1 c water
  • 2-3 tbsp evaporated milk*

Recipe

Boil or steam your eggs until they boil, turn the heat off, and let sit for about 10 minutes. Then remove, cool them, and try pealing them successfully unlike me.

While your eggs are cooking, slice your onions, and chop your tomatoes into small cubes.

Heat some oil or ghee in a pan, add the cumin seeds, and let them splatter/pop. Now add your onions before the cumin burns. Add some salt to taste, and it will help the onions cook faster. Cook onions for about 5 minutes.

Onions with ginger garlic paste

Add the ginger garlic paste and saute for around 2 minutes before throwing in the tomatoes. When cooking your tomatoes, you want them to become mushy and break down; you can help expedite this process by adding water while you cook them.

Onions, ginger garlic, tomatoes, and spices.

Now add your spices and combine. Cook for another 2 minutes or so; then add the water to make everything into a gravy of sorts.

With the water.

Now I add in my eggs that demonstrate my inability to peel. You can also fry the eggs in a skillet before you throw them in, and that makes them even tastier. But, that doesn’t work well with messed up eggs like how I did them this time.

And the eggs.

Ok, you can be done completely at this point or like me, if you added to much chili powder, you can add some milk/cream/tahini to make your curry creamier and less spicy!

Serve by itself, with rice, or like I did with some yummy parathas (kind of a croissant tortilla) that I’ve been meaning to eat. Enjoy!

*Milk is totally optional, and if you want to substitute some spice you can, but it will definitely change the flavor. As always though, use what you have!

Thai Red Curry

Thai red curry is one of those easy meals. Plus, you use whatever is in your fridge, so it’s a perfect end-of-the-week meal. Unfortunately, I haven’t made red curry paste myself yet, but a tub you by at an Asian market lasts me months, MONTHS. Not only will the tub last me months, but this curry will last you days possibly if you’re cooking for yourself, or maybe a couple nights for several people.

Ingredients for Tofu

  • 1 block tofu
  • 1 tbsp sesame oil
  • 1 tbsp ginger garlic paste
  • 2 tbsp sambal olek*
  • 2 tbsp dark soy sauce
  • 2 tsp agave*
  • salt to taste

Ingredients for Curry

  • 1 onion*
  • 1/2 16 oz carton of mushrooms*
  • 1 zucchini*
  • 1 bell pepper*
  • 1/3 c red curry paste
  • 1 can coconut milk*
  • 1/4 c frozen corn*
  • 1/4 c frozen peas*
  • 1 c frozen broccoli*
  • 1/2 lime

Recipe for Tofu

Preheat oven to 400 F, and combine all of the ingredients (except tofu) on a lined baking pan. Mix all the sauces together. Cut tofu into chunks, throw in the pan, and coat in the sauce. Place in oven for duration of cooking time for curry (approximately 30 minutes or until brown and crispy).

Recipe for Curry

Oil a skillet or wok and heat on high. Slice the onions and mushrooms, and add them to the pan. Let cook for 5 minutes while chopping the rest of the fresh vegetables. Add the fresh vegetables and cook for about 5 minutes.

Now add your red curry paste in the side of the pan and smash it into the side of the pan. Begin adding a little coconut milk at a time to the curry paste and mix the two until smooth. Incorporate the rest of the coconut milk if you haven’t already.

Cook for 3-5 minutes and chuck in the frozen veggies. If the curry appears too thick (mine did), add a little water until it reaches your desired consistency. Cook for around 3 minutes.

Retrieve your tofu from the oven, throw it in the curry, and squeeze the lime over everything. You’re done with a yummy and warm Thai red curry, so enjoy!

Red curry paste I found at a local Asian grocery store – ON SALE! Winning!

*Almost all the items here are optional. Substitute for vegetable or meat you find delicious!

**You can devour this curry as is, with rice, quinoa, or whatever you desire.