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Two Great Recipes for this Holiday Season Spiced Up with Bloom Organic Ingredients!

Navratan Korma


Navratan Korma comes with a rich pedigree, its origins going back all the way to the Mughal dynasty in India. While it is not a quick and simple dish, it’s also not super difficult for the determined cook who wants to do something special at home this holiday season.  Let’s get to work: First assemble the following ingredients.



1/2 cup heavy cream
150 gm paneer
1 medium potato- diced into half inch cubes
1/2 c. carrots- sliced
1/2 c. broccoli
1 c. cauliflower
1 c. green beans
1 c. mushrooms
1/2 c. paneer/cottage cheese- diced
1/2 cup raisins
1 1/2 teaspoon Bloom organic garam masala powder
1 teaspoon Bloom organic turmeric
200 ml tomato puree
1 teaspoon garlic paste
2 tablespoon almonds
4 tablespoon pure ghee (or a healthy vegetable oil if you do not want to use ghee)
1/2 cup milk
1 1/2 cup water
2 1/2 teaspoon Bloom organic coriander powder
1/2 teaspoon Bloom organic chili powder
1 teaspoon ginger paste
2 medium onion
2 tablespoon cashews
Salt as required (use Lunn Desert Salt Winter Harvest if you want your salt to taste great and they come microplastics free.)


Chop the vegetables (potatoes, beans, capsicum and carrots and mushrooms) into desirable sizes and keep them aside. The choice of vegetables is up to your personal taste, you may add or remove vegetables from this list as you prefer.

Heat ghee/oil in a non-stick pan or skillet and sauté paneer, cashew nuts and almonds lightly and remove them from pan. This imparts the great nutty flavour to the oil.

Chop onions small, add to the hot oil, cook till they turn glazy. Add ginger/garlic paste. Cook for a minute or two till the raw flavour leaves the ginger/garlic paste.

Add tomato puree along with Bloom’s organic range of cooking powders red chili, turmeric, coriander and garam masala. Mix well and let it cook for two to three minutes.

Add Lunn Desert Salt to taste.

Add half to one a cup of water and the chopped vegetables (carrots, capsicum, beans, potatoes, peas etc.). Bring it to a boil, turn the heat down and simmer for 20 minutes. Check vegetables periodically. They should be cooked but firm in texture, not turn pulpy.

Add sautéed paneer cubes, almonds and cashew nuts into the mix and pour milk and cream. Mix all the ingredients well. Bring the mixture to a boil and cook for another 4-5 minutes.

Garnish with raisins and fresh cilantro leaves. Serve hot with hot rice (Recommended: Bloom’s organic white or brown pure basmati rice).


Butter/Makhni Chicken

Now if you are the type who would like a little more protein this season, yes, we have the ideal recipe for you – the tested tried and much tasted butter chicken aka chicken makhni (butter). This is another mild dish that comes down to us from centuries past. And aren’t we lucky to have the formula. Let’s get right to it:

Ingredients for the chicken marinade

1 kg boneless and skinless chicken thighs or breasts cut into medium sized pieces
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons Bloom organic garam masala
1 teaspoon Bloom organic turmeric
1 teaspoon Bloom organic ground cumin
1 teaspoon Bloom organic red chili powder
Lunn Desert Salt Winter Harvest to taste

Combine all the above ingredients in a bowl and keep it for an hour or more till the chicken absorbs all the great flavours. Keep it aside.

Ingredients for the sauce

1 slab of butter
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons Bloom organic ground cumin
1 1/2 teaspoons Bloom organic garam masala
1 teaspoon Bloom organic ground coriander
400 g crushed tomatoes
1 1/2 teaspoon Bloom organic red chili powder (adjust to your spice tolerance)
Lunn Desert Salt Winter Harvest to taste
1 cup of heavy cream
1 tablespoon sugar or honey
1/2 teaspoon Bloom Organic fenugreek seeds crushed.


Melt half a slab of butter in a large pan over medium-high heat. Gradually add chicken pieces till they are nice and browned (about 3 minutes on each side).  Set aside and keep warm.

Add the rest of the butter to the same pan. Add chopped onions till they start to release the oil.  Add garlic and ginger and sauté for a minute, then add Bloom’s organic cooking powders - ground coriander, cumin and garam masala. Mix.

Add crushed tomatoes or tomato puree, Bloom chili powder and Lunn salt. Cook on low to medium heat for about 15 minutes, stir frequently.

Remove from heat, transfer the whole mixture with a little bit of water into a blender to make a smooth paste.

Pour the puréed sauce back into the pan. Introduce the cream gently, add sugar/honey and crushed fenugreek into the sauce mixture. Add the chicken pieces and cook for about 10 minutes or until chicken is cooked and the yellow to red looking sauce is now thick and ready.

Garnish with chopped cilantro and serve with Bloom’s pure organic white or brown basmati rice. Goes well with traditional roti/chapati too. Try it with Bloom’s rare organic sharbati atta (wheat flour) and say ‘yum’!


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