Navratan Korma
Navratan Korma is a rich and creamy Indian vegetable curry made with a mix of colorful vegetables, paneer, nuts, and fruits. Mildly spiced and garnished with almonds and raisins, this festive dish is perfect to serve with naan, roti, or steamed rice.
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.