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    Indian Cuisine
    Navratan Korma
    Vegetarian Korma
    Intermediate
    For 3 people

    Fragrant Mixed Vegetable Curry With Paneer & Spices


    Navratan Korma is a rich, creamy vegetable medley from Mughlai cuisine, prepared with nine ("nav") precious gems ("ratan"): an assortment of vegetables, nuts, and paneer, simmered in a silky onion-cashew gravy fragrant with warm spices. The vegetables retain a tender bite, complemented perfectly by soft paneer and crunchy nuts. Redolent of green cardamom, cinnamon, and cloves, this mildly sweet korma is a celebration of colours, textures, and flavours. While it requires multiple components, the recipe is quite straightforward. With some mise en place and organised prep, you can easily recreate this restaurant-style delicacy at home.

     

    Ingredients

    • Sunrise Sabji Masala

      20 g

    • Refined Oil

      100 ml

    • Ghee

      100 ml

    • Whole Garam Masala

      25 g

    • Bay Leaves

      2 pcs

    • Onion Paste

      30 g

    • Ginger Paste

      15 g

    • Garlic Paste

      15 g

    • Green Chilli Paste

      10 g

    • Dry Chilli

      3 pcs

    • Potatoes (fried)

      25 g

    • Carrots (fried)

      25 g

    • Beans (fried)

      25 g

    • Cauliflower (fried)

      25 g

    • Green Peas

      25 g

    • Sweet Corn

      25 g

    • Capsicum (fried)

      25 g

    • Paneer (fried)

      100 g

    • Water

      50 ml

    • Cashew Paste

      30 g

    • Poppy Seed Paste

      20 g

    • Fresh Cream

      50 ml

    • Makhana

      30 g

    Sunrise tip: For a lower-calorie version, you can replace the cream with thick yoghurt (hung curd). Beat it well to remove lumps before adding.


    Steps

    Step 1: Sauté Whole Spices & paste

    Time: 3 minutes

    Heat refined oil in a heavy-bottomed pan or kadhai over medium heat. Add 50 ml ghee, whole garam masala, bay leaves, onion paste, ginger paste, garlic paste, green chilli paste and dry red chilli pieces. Sauté for 2-3 minutes until the spices turn fragrant. Take care not to burn them.
     

    Step 2: Add fried veggies

    Time: 7-8 minutes

    Add the fried potatoes, carrots, beans, cauliflower, capsicum, and paneer. Add green peas and sweet corn, and cook for 2-3 minutes until the vegetables are cooked through but not mushy.

    Then pour in some water and cook for 2-3 minutes more.
     

    Step 3: Add Nut Paste

    Time: 3 minutes

    Add cashew paste and poppy seed paste and cook for 2-3 minutes.
     

    Step 4: Mix In Cream & Spice Powders

    Time: 7-8 minutes

    Pour in the fresh cream. Mix well, simmer the flame and cook for 2-3 minutes until the korma gravy turns silky and slightly thick.

    Add Sunrise Sabji Masala and cook for 2-3 minutes.
     

    Step 5: Finish with Dried Fruits

    Time: 2 minutes

    Add makhana and a little bit of ghee to the korma. Mix carefully to distribute them evenly. Simmer for another minute.
     

    Step 6: Garnish and Serve

    Time: 2 minutes

    Transfer the Navratan Korma to a serving dish. Garnish with fresh pomegranate arils. Serve piping hot with naan, roti, paratha, or jeera rice. Enjoy the vibrant flavours and diverse textures of this regal vegetarian delight!
     

    Goes Best With

    • Bread: Naan, Tandoori Roti, Lachha Paratha, Roomali Roti

    • Rice: Jeera Rice, Saffron Pulao, Biryani Rice