Navratan korma recipe – A creamy, delicious and rich korma made with 9 variety of gems – i.e veggies, fruits and nuts. Navratan literally means 9 gems and korma is a creamy nutty curry. Navratan korma is commonly found on the Indian restaurant menus. It makes a great side dish to include for parties or when we have guests home. It has a unique blend of many flavors, taste and texture.
I have used potatoes, cauliflower, carrots, peas, beans, paneer, cashews, almonds and pomegranate. The most common additions one can find in the restaurants is pineapple and raisins which I have not used.
Pineapple chunks lend a fruity flavor to the navratan korma so it can be used based on personal choice. Since there is milk cream in this recipe, I have not used fruit. But just garnished with pomegranate.
I have made this many times and is good when you prefer restaurant style Mughlai food. This recipe has roughly been adapted from Vahchef.
1. Bring 2 to 3 cups water to a boil in a large pot and add cubed onions and cashews.
2. Cook for 2 to 3 mins until the onions look half cooked. Transfer them to a colander with a slotted spoon. Set aside to cool.
3. To the same pot, add cauliflower florets.
4. After 2 to 3 mins, transfer them to the colander. Rinse them well under running water.
5. Using fresh water, steam potatoes and beans first until half done, then add carrots, peas and cauliflower. Steam until just done. They should not turn mushy.
6. Add the cooled onions and cashews to a blender along with chilli.
7. Make a fine paste of this without adding water.
8. Saute paneer for 1 to 2 mins. Set them aside. This is an optional step. You can also fry the nuts and raisins in the same pan and set aside.
How to make navratan korma
9. Add oil and heat up. Saute bay leaf, jeera, cardamoms, cinnamon and cloves in hot oil for 1 min.
10. Saute ginger garlic paste until the raw smell goes off.
11. Add the onion cashew paste.
12. Fry until the paste begins to leave the sides of the pan. Add only a pinch of turmeric, garam masala, coriander powder, jeera powder and red chilli powder. Usually no red chilli powder is added to this recipe and the heat comes from green chilies. But i like to add a bit of it.
13. Saute until the paste begins to leave the oil. Add salt, you can also add it in the earlier step.
14. Pour water to bring it to a consistency.
15. When it is bubbling well, add veggies. Stir and cook for 1 to 2 mins.
16. Reduce the flame to low, add cream and stir.
17. Add paneer and chopped almonds, cashews. Raisins as well if using.
18. Cover and cook on a very low heat just for 1 to 2 mins. Over cooking can make paneer hard. If you have fried paneer at step 8, i suggest only adding it to the hot korma and cover. Do not cook further.
19. Off the stove and add coriander leaves. If using pineapples, you can add them now.
Transfer navratan korma to a serving bowl and garnish with pomegranate. You can also garnish with roasted cashews and raisins.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
For onion paste
- 1 cup onions cubed
- 12 to 14 cashew nuts (for paste)
- 1 to 2 green chilli (adjust to taste, skip for reduced heat)
- ½ cup peas
- ½ cup carrots (diced to ½ to ¾ inch pieces)
- ¾ cup cauliflower (¾ inch florets)
- ¾ cup potato (diced to ½ to ¾ inch pieces)
- ½ cup beans (chopped to ½ inch pieces)
- 2 tablespoons oil or butter
- 2 green cardamoms
- 1 inch cinnamon
- ½ teaspoon cumin seeds
- 1 bay leaf
- 2 cloves
- ½ to ¾ teaspoon ginger paste or ¾ teaspoon ginger garlic paste
- ½ teaspoon red chili powder
- 1 pinch turmeric
- ¼ to ½ teaspoon garam masala
- ¾ teaspoon coriander powder
- ½ teaspoon salt (adjust to taste)
- 1 cup water (adjust as required)
- ¾ cup paneer (¾ inch pieces)
- 6 cashew nuts chopped or split
- 6 Almonds chopped or sliced
- ¼ cup pomegranate arils for garnish
- ⅓ cup pineapple chunks (optional)
- 1 tablespoon raisins (adjust to taste, optional)
- ¼ cup cream (heavy cream or whipping cream)
- ½ teaspoon kewra water or 1 teaspoon rose water (optional)
- Bring 3 cups of water to a rolling boil in a pot. Add onions and cashews to it and boil for 3 mins until the raw smell of the onions has gone. Turn off the stove.
- Remove the onions and cashews with a slotted spoon. Set them aside to cool and later grind it along with green chili to a smooth paste in a grinder jar.
- To the same hot water, add the cauliflower florets and leave them for 1 minute. Later drain the water and rinse them under running water. This blanching is done to get rid of any worms in the florets so you may skip this step if not required. Set aside.
- Heat 1 teaspoon oil or butter in a pan. Add cashews and almonds. Fry until light golden and then add raisins. As soon as the raisins swell remove all of the nuts and raisins to a small plate.
- To the same pan, add paneer and fry for 2 mins. Do not over fry they turn hard and chewy. If you want soft paneer, Keep them immersed in little warm water until we use later.
- There are 2 ways you can prepare the veggies. The first method is to immerse all the veggies in 1.5 cups of water and boil them until fork tender.
- The other method is to steam them. For this bring 2 cups of water to a boil in a steamer. Place the potatoes in a steam basket and stem until half done. Later add the rest of the veggies and steam together until just cooked. Do not over cook them.
How to make navratan korma
- On a low flame, heat oil or butter in a pan. Add cumin, bay leaf, cardamom and cloves to the hot oil.
- When they begin to sizzle Add ginger garlic paste and fry until the raw smell has gone.
- Then add the ground onion cashew paste and cook until it turns thick to a mass and begins to leave the pan, meaning the paste is cooked well.
- Add chili powder, garam masala, turmeric and coriander powder along with salt.
- Saute until oil begins to separate from the mixture.
- Pour ¾ to 1 cup water and bring to a boil. Reduce the heat and simmer until slightly thick. Taste test and add more salt if required.
- Add all the steamed veggies and cook covered for 2 mins. Pour cream and stir.
- Add fried paneer and nuts. Turn off the heat and add pineapple, kewra water or rose water if using.
- Garnish navaratan korma with coriander, pomegranate arils and raisins.
- You may skip the cream in the recipe by increasing the quantity of cashews to 18 but it won’t be the same.
- If your cream does not have any stabilizers, it may split if you add it directly to the curry. So temper it first by pouring the cream to a small bowl and then stir in a few tablespoons of gravy with it. Then add back the entire thing to the pan.
- This korma tastes sweetish and a lot of times restaurants don’t add any ground spice that imparts heat to it, like green chilies or red chilli is not added. So it is up to you. You can also simply add some crushed black pepper for the mild heat.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes