Ken’s note about Navrathan:

Written in large letters at Jubilee’s Cascading Kitchen is “Food is Precious”.   Navrathan means “nine jewells”; reminding us of the treasure of good food.  The name and the dish honors a group of nine extraordinary people in the Mughal Emperor Akbar’s  (1556-1605)court in India.  This food is another reminder of the inextricable link between good food and good people.  Gather your nine friends and share a feast! (You may need to double the recipe.)

Navrathan Korma

Ingredients

• Green beans – handful, chopped.
• Peas – 1 cup
• Potato – 1, cubed
• Carrot – 1, cubed
• Onion – 1, grated.
• Cauliflower – 1 cup, florets soaked in warm salt water for 10 minutes.
• Squash – 1 (Optional), cubed.
• Broccoli – 1 cup (Optional),  florets soaked in warm salt water for 10 minutes.
• bell pepper – 1/2 (Optional), cubed.
• Paneer – 200 grams (optional), cubed.
• tomatoes – 3, blanched and pureed.
• Kohlrabi -1, cubed
• Salt –  to taste.
• Ginger garlic paste – 1 tsp.
• Garam masala – 1 tsp.
• milk – 1 cup.
• Fresh cream – 3 Tbsp.
• Ghee or oil – 3 Tbsp.
• Turmeric – 1/2 tsp.
• Cilantro- handful, finely chopped.

Method

• Heat oil or ghee in a pan at medium. Add grated onion, sauté until light brown.
• Add ginger garlic paste sauté for 2 minutes.
• Add tomato puree, turmeric, garam masala and salt  mix well and cook till oil separates.
• Add chopped vegetables cover the lid and let cook in steam, when the vegetables are half cooked add milk, cream and paneer. cook for a  few minutes till tender.

Sprinkle cilantro before serving with Ghee rice or Jeera rice.

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