Navratan Korma Recipe
Bring royal flavors to your table with this creamy and colorful Navratan Korma, a rich Indian curry made with nine different vegetables as main ingredients. If you’re looking for a creamy vegetable korma recipe or a North Indian curry with paneer and vegetables, this dish brings together royal flavors and homely comfort in every bite.
Navratan Korma Recipe is a rich and creamy Indian mixed vegetable curry made with a blend of colorful veggies, paneer cubes, nuts, and dried fruits simmered in a mildly spiced, aromatic gravy. This restaurant-style Navratan Korma is a classic dish from Mughlai cuisine, known for its luxurious texture, subtle sweetness, and vibrant flavor. The word Navratan means “nine gems,” symbolizing the nine key ingredients that make this curry truly special. Perfect for festive occasions, dinner parties, or family meals, this vegetarian Indian curry pairs wonderfully with naan, roti, or jeera rice.
Ingredients and Substitutes
- Mixed vegetables: Use a colorful mix of carrots, beans, green peas, cauliflower, and potatoes. You can also add bell peppers, sweet corn, or baby corn for more texture and flavor.
- Paneer: Fresh Indian cottage cheese adds richness and body to the curry. You can replace it with tofu for a vegan Navratan Korma.
- Onion: Finely chopped onions form the flavor base and add a natural sweetness to the dish. Shallots can be used for a lighter taste.
- Tomato: Ripe red tomatoes provide mild tanginess and body. Tomato puree or canned tomatoes are great substitutes when fresh ones are not available.
- Cashews: These make the creamy korma base. You can replace them with almonds or melon seeds if you prefer.
- Fresh cream or yogurt: Adds smoothness and richness to the gravy. Coconut cream or cashew cream works well as a dairy-free option.
- Ghee or oil: Ghee gives a rich Mughlai flavor. You can use neutral oil like sunflower or coconut oil for a vegan version.
- Spices: Whole and ground spices like cardamom, bay leaf, cinnamon, cloves, turmeric, Kashmiri red chili powder, and garam masala bring authentic flavor and aroma to the curry. You can adjust the quantity based on your spice preference or skip a few if not available.
- Ginger-garlic paste: Adds warmth and depth to the korma. Freshly crushed ginger and garlic can also be used.
- Raisins and pineapple: They bring a mild sweetness that balances the creamy curry. You can also use apple pieces, dried apricots, or skip them for a savory version.
- Salt and sugar: Help balance the flavors and enhance the taste.
- Fresh coriander: Chopped coriander leaves are used for garnish to add freshness and color.
- Almonds: Sliced or roasted almonds make a perfect garnish on top before serving, adding crunch and a royal finish.
How to Make Navratan Korma
- Prep Vegetables & Fruits. Wash and chop vegetables into cubes, keep paneer ready, and chop pineapple or apple if using.
- Blanch Vegetables. Boil water with salt, blanch carrots, beans, peas, and cauliflower for 2–3 minutes, then drain.
- Make Nut Paste. Soak cashews and almonds, then grind into a smooth paste.
- Cook Masala. Sauté cumin seeds and onions until golden, add ginger-garlic paste and tomatoes, then mix in spices.
- Simmer & Serve. Add nut paste and cream, then vegetables, paneer, and fruits. Add water, simmer, and season with salt and sugar. Turn off heat, garnish with almonds, raisins, and coriander. Serve hot with naan, roti, or rice.
Tips for Making Perfect Navratan Korma
When preparing Navratan Korma, always blanch the vegetables lightly instead of fully cooking them. This retain their natural color, adding a fresh texture to the creamy curry. Soaking nuts before grinding is essential for a smooth, rich paste, and using fresh cream or milk enhances the luxurious texture of the gravy. While sautéing onions, cook them until golden brown for a deep, aromatic flavor, and add spices gradually to allow their fragrance to develop fully.
For the best results, gently fold in the vegetables, paneer, and fruits to prevent them from breaking while simmering the curry on medium heat. Adjust the water quantity based on your desired consistency, and remember to season carefully with salt and a pinch of sugar to balance flavors. Garnish with slivered almonds, raisins, or fresh coriander just before serving to preserve their crunch and aroma.
Serving Suggestions
Navratan Korma is best enjoyed hot, straight from the stove, with soft Indian breads like naan, roti, or paratha. It also pairs beautifully with steamed basmati rice or jeera rice, allowing the rich, creamy, and mildly sweet flavors of the curry to shine but leftovers can be stored in the refrigerator and reheated gently without losing their creamy texture.. For a festive touch, serve it with a sprinkle of slivered almonds, a few golden raisins, and a side of fresh salad or raita. It makes a perfect main course for family meals, special occasions, or weekend feasts.
Frequently asked questions
Yes, frozen vegetables can be used. Just thaw them slightly and adjust blanching time so they don’t become mushy.
Yes, replace cream with coconut milk or cashew cream and use oil instead of ghee to make it completely vegan.
Common options are pineapple or apple for a mild sweetness, but you can also use raisins or pomegranate seeds.
Vegetables like bell peppers, mushrooms, or zucchini can be added according to preference.
Recipe Card
Navratan Korma
Equipment
- 1 Large saucepan
- 1 Frying pan
- 1 Blender
- 1 Cutting board and knife
- 2 Measuring cups and spoons1
- 1 Spatula or Wooden Spoon
- 4 Serving bowl
- 1 Ladle
Ingredients
- 1 cup Carrots chopped
- 1 cup Beans chopped
- 1 cup Cauliflower florets
- 1 cup Potatoes cubed
- ½ cup Peas
- 200 grams Paneer cubed
- ½ cup Pineapple or Apple chopped (optional)
- 10 Cashews soaked
- 5 Almonds plus extra for garnish
- 1 large Onion finely chopped
- 2 medium Tomatoes chopped
- 1 tsp each Ginger-garlic paste
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Garam masala
- ¼ tsp Red chili powder
- ½ cup Fresh cream or milk
- 2 tbsp Ghee or oil
- 1 tbsp Salt
- 1 tbsp Sugar
- for garnish Fresh coriander leaves
- 5 Raisins optional
Instructions
- Wash and chop all vegetables like carrots, beans, peas, cauliflower, and potatoes into medium-sized cubes. Keep paneer cubes ready. Chop pineapple or apple into small pieces if using to add a fruity touch.
- Boil water in a large pan with a pinch of salt. Add carrots, beans, peas, and cauliflower and blanch them for 2–3 minutes. Drain immediately and set aside so the vegetables remain tender yet slightly crisp.
- Soak cashews and almonds in warm water for 15–20 minutes. Grind them into a smooth paste with a little water. This will give the curry a rich, creamy texture.
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them sizzle. Sauté finely chopped onions until golden brown, then add ginger-garlic paste and cook for a minute until fragrant. Add chopped tomatoes and cook until soft. Mix in turmeric, coriander, cumin, garam masala, and red chili powder, stirring well to form a flavorful base.
- Add the cashew-almond paste to the masala and cook for 2–3 minutes. Pour in fresh cream or milk and stir to make a smooth, creamy gravy. Gently add the blanched vegetables, paneer cubes, and chopped fruits. Mix carefully to coat everything evenly. Add ½–1 cup water to reach the desired consistency and simmer on low heat for 5–7 minutes so all flavors blend. Season with salt and a pinch of sugar.
- Turn off the heat and garnish with chopped or roasted almonds. Optionally, add a few golden raisins and freshly chopped coriander leaves for extra flavor. Serve hot with naan, roti, paratha, or steamed basmati rice and enjoy the creamy, mildly sweet Navratan Korma.
Notes
- For a richer and creamier curry, use fresh cream instead of milk. Blanching the vegetables keeps them tender yet slightly crisp and preserves their color.
- Adjust the sweetness by adding pineapple, apple, or raisins according to your taste. Gently fold in the paneer and vegetables to prevent them from breaking while cooking.
- Toast the almonds lightly before garnishing for extra flavor and crunch. You can substitute or add vegetables like bell peppers, mushrooms, or zucchini as desired.
- Leftovers can be stored in an airtight container in the refrigerator for 2–3 days and reheated gently.
