Navratan Korma

Navratan korma is one of the most well known North Indian, rich Mughlai dish. The word “Navratan” means nine jewels and korma means a smooth, even textured buttery sauce. This dish is basically vegetables cooked in a nice tomato based sauce or gravy.

To prepare this delicious dish dice the veggies and then cook them in a nice flavorful tempering of whole spices, onion & ginger-garlic, cooked with tomato puree, almond paste and milk & cream and garnished with fresh coriander.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time            Total Time                   Yields

20 mins                 30 mins                 50 mins                      3-4 Servings


Carrot – medium 1 (diced, boiled)

Cauliflower – ¼ (cut into small florets – boiled in salt water)

Green capsicum – large 1 (diced)

French beans – ½ cup (cut into 2-inch pieces, boiled in salt water)

Green peas – ½ cup (boiled)

Sweet corn kernels – ½ cup (boiled)

Paneer (cottage cheese) – 250 grams (diced & lightly sautéed)

Potato – medium 1 (diced)

Onion – medium 2 (finely chopped)

Tomato – 2 (pureed)

Curry leaves – 8-10

Fresh green coriander – ¼ cup (finely chopped)

Green chili – 2 (chopped)

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Chili powder – 1 teaspoon

Garam masala – 1 teaspoon

Ground black pepper – ½ teaspoon

Whole dried red chili – 2 (halved)

Milk – 1½ cup

Almonds – 8-10 (blanched)

Cashew nuts – 8-10 (dry roasted)

Raisins – 1 tablespoon

Saffron strands 5-6 (soaked in 1 tablespoon of warm milk)

Poppy seeds (khus-khus) – 2 tablespoons (soaked in water & drained)

For tempering:

Ghee (clarified butter) – 2 heaved tablespoons

Asafetida – 1 pinch

Bay leaf – 1

Shah jeera – 1 teaspoon

Black cardamom – 1

Green cardamom – 2-3

Cloves – 3-4


  • Dice and chop the vegetables & paneer and make tomato puree. Keep aside.
  • Dry roast the cashew nuts and grind almonds to a fine powder and wet this powder in a teaspoon of water.
  • In a large pan or wok heat 1 tablespoon of ghee and add asafetida, whole dried red chili, curry leaves, shah jeera, bay leaf, cardamoms & cloves, let the spices crackle and splutter, add chopped onions and sauté on medium heat for 3-4 minutes. Then add ginger-garlic paste and green chilies. Sauté till onions become translucent, now add the cumin powder, red chili powder, coriander powder and fry for another 2-3 minutes.
  • Now add tomato puree, diced potato, carrots, beans, cauliflower, peas & corn kernels with salt & black pepper. Mix well and cook for 5-6 minutes, now add capsicum & paneer and fry for another minute, then add milk along with saffron strands.
  • Let the veggies boil in milk for 2-3 minutes, then add the almond paste & poppy seeds & raisins and cook till gravy thickens, stirring continuously. Lastly add garam masala, cream and garnish with fresh green coriander & cashew nuts. Keep the gravy consistency as desired; if curry is too thick add some water. Mix well and serve hot.

Note: Serve Navratan Korma with tandoori roti, or chapatti or naan or jeera rice. Bon Apatite!

Happy Cooking!!

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