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Navratan Korma with Sheermal Breads and Stuffed Chillies
In Hindi, 'navratan' translates as 'nine jewels' - in this instance it refers to the nine different ingredients that make up this vibrant curry. The more varieties of vegetables you use, the better the flavour, texture and appearance! Korma has its roots in Moghul cuisine which was intricate and expensive to prepare, due in part to the use of costly ingredients such as cream and almonds. We’re cutting through the richness here with stuffed chillies and a refreshing kachumber salad. Also on the side are saffron breads known as sheermal - perfect for mopping up the delicious sauce.
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45 mins
1 hr 20 mins
2/5
In stock
£8.67
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In Hindi, 'navratan' translates as 'nine jewels' - in this instance it refers to the nine different ingredients that make up this vibrant curry. The more varieties of vegetables you use, the better the flavour, texture and appearance! Korma has its roots in Moghul cuisine which was intricate and expensive to prepare, due in part to the use of costly ingredients such as cream and almonds. We’re cutting through the richness here with stuffed chillies and a refreshing kachumber salad. Also on the side are saffron breads known as sheermal - perfect for mopping up the delicious sauce. 
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Recipe
45 mins
1 hr 20 mins
2/5
4
High Effort
Root Veg
Dietary
Veggie Friendly
Taste Profile
Creamy
Rich
Origin
Indian
India
Sheermal Bread Seeds: white SESAME, nigella
Korma Ground Spices: coriander, cumin, turmeric, Kashmiri chilli, black pepper, green cardamon, saffron, black cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Rose Petals: rose
Korma Whole Spices: Kashmiri chilli, cinnamon, green cardamon, bay
Kachumber Spices: amchur, black pepper, green chilli, salt, chilli, cumin, coriander, ginger, ajowan, mint, asafoetida, fenugreek
Saffron Blend: green cardamon, turmeric, coriander, saffron
Stuffed Chilli Spices: fennel, coriander, green chilli, coriander leaf, asafoetida, amchur, fenugreek
Tomato Chutney Spices: nigella, brown MUSTARD, chilli, cumin, fenugreek, Kashmiri chilli, green chilli
May contain CELERY. Allergens are listed in CAPITALS
Korma Ground Spices: coriander, cumin, turmeric, Kashmiri chilli, black pepper, green cardamon, saffron, black cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Rose Petals: rose
Korma Whole Spices: Kashmiri chilli, cinnamon, green cardamon, bay
Kachumber Spices: amchur, black pepper, green chilli, salt, chilli, cumin, coriander, ginger, ajowan, mint, asafoetida, fenugreek
Saffron Blend: green cardamon, turmeric, coriander, saffron
Stuffed Chilli Spices: fennel, coriander, green chilli, coriander leaf, asafoetida, amchur, fenugreek
Tomato Chutney Spices: nigella, brown MUSTARD, chilli, cumin, fenugreek, Kashmiri chilli, green chilli
May contain CELERY. Allergens are listed in CAPITALS
- 500g baby root veg (eg carrots, potatoes, turnips etc)
- 250g mixture of green veg (eg peas, green beans, asparagus etc)
- 4 tomatoes
- 1 large onion
- 3 cloves of garlic
- Fresh ginger
- 4 green chillies
- 15g bunch of coriander
- 100ml milk (any type)
- 50ml cream (any type)
- 150g natural yogurt (full fat is best)
- Butter for buttering the breads
- 100g unsalted cashew nuts or blanched almonds
- 2 tsp dried yeast (a standard-size sachet)
- 40g sugar
- 300g plain flour or bread flour (plus extra for rolling)
- 35ml vinegar (white wine or cider vinegar is best)
- Rice to serve (optional)
Product Rating (1):
Absolutely delicious and straight forward to make. We used sweet potato, carrots, asparagus and broccoli for the curry. The breads were really good.
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We're really pleased to hear how much you enjoyed this dish, Stewart! That combination of veg sounds delicous!