The nine gems

Kandla Nijhowne

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Our history books narrated in glowing terms about the Nine Gems in the court of Shehenshah Akbar. Navratan Korma was named as a tribute to the renowned nine courtiers of the Mughal empire. Rich, creamy and delicious, the dish has nine ingredients apart from the gravy and garnish. The nine ‘ratans’ are usually vegetables, nuts, sometimes meats and definitely one fruit — pineapple. Don’t let the idea of pineapple discourage you, it lends a superb dimension to this royal creation!

Navratan Korma

Ingredients

• 1 large potato, peeled and diced
• 1 cup each peas, beans and gobhi florets
• 8-9 babycorn, chopped
• 2-3 pineapple slices, chopped

Whole spices

• 2 tbsp of badi elaichi, 5 cloves, cinnamon and bay leaf

For the korma

• 4-5 tbsp ghee
• 2 medium-sized onions, sliced
• 2-3 chillies, chopped
• ½ tbsp ginger, chopped
• 1½ cup yogurt
• ½ cup cream
• Haldi, garam masala and chilli powder to taste

For the ‘shaahi’ paste

• 2 tbsp poppy khus khus
• ¼ cup each almonds & cashew-nuts
• 2 tbsp “magaz”

For the garnish

• ¾ cup shelled pistachois, cashewnuts, almonds, raisins and ‘magaz’
• 1 tbsp chopped mint leaves
• A few strands of kesar
• ½ tbsp julienned ginger

Method

• Soak khus khus for 30 minutes, blanch almonds and peel.
• Blend almonds, khus khus, cashew-nuts and magaz with minimal water.
• Heat ghee and add the whole spices. Cook till crackling and fragrant.
• Add sliced onions, after they turn brown add ginger and green chilies; and saute.
• Add haldi and chilli powder followed by the veggies, yogurt and the prepared paste.
• Add salt and a cup of water, then cook covered till the vegetables are tender.
• Reduce heat, add cream and garam masala. Turn off the heat.
• To prepare garnish, blanch and peel almonds and pistachois, keep together with the cashews, raisins and magaz. You may halve the almonds and cashews if you so desire.
• Serve the korma with a generous sprinkling of the garnish.

Note: I prefer the nuts to be somewhat tenderised, hence I put most of them into the korma along with the veggies. If you like them crunchy, then add them only at the end.

Turn off the heat before adding the haldi and chili powder. If over-cooked, they tend to scorch very quickly, resulting in a bitter taste.

(Nijhowne is a Chandigarh-based culinary expert)