Name: Navratan Korma Recipe
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1 carrot (peeled and chopped); 1 big potato (peeled and chopped); 1/2 cup cauliflower florets; 10-12 beans; 1/2 cup green peas; 10 cashews; 10 almonds; 2 teaspoons raisins; 1 teaspoon melon seeds; 1 bay leaf; 1 inch cinnamon stick; 1 black cardamom; 2 green cardamoms; 1/2 teaspoon black peppercorns; 2-3 cloves; 1 onion thinly sliced; 2 small tomatoes (pureed); 1/2 cup cubed paneer; 1 teaspoon minced ginger-garlic; 2-3 green chilies; 1/8 teaspoon saffron; 3 tablespoons fresh cream; 1 teaspoon kasuri methi; Salt; 2 tablespoons butter

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Love korma? Try this rich, creamy and tasty navratan korma also known as royal vegetable korma today. Straight from Imperial kitchens of Mughals, this korma stands tall to its name. Navratan means nine jewels and this korma is typically made with nine main ingredients. Enjoy this vegetarian version of this rich curry with jeera rice, naan or paratha!

navratan korma recipe

A very rich restaurant style korma recipe nine main ingredients. If you love rich mughalai recipes, this nine jewels curry will please your palate.

This korma is widely popular not only in India but around the globe. If you like mild Indian curries that are very spicy, you will surely enjoy this one.

This korma is so rich, had a mild flavor with subtle sweetness.

I tasted this korma in a buffet many years back and have remained a fan. This is my tried and tested navratan korma recipe from my Mom’s collection. Turns out finger licking good every time.

What’s navratan korma?

Navratan korma literally translates to nine jewels korma. Nav means nine and ratan means gems or jewels.

It is believed that navratan korma was named after Mughal emperor Akbar’s 9 courtiers. They were known as Akbar’s navratans. This curry was first prepared in the imperial kitchens of Mughals.

It is also said that there should be 9 ingredients should be used in this curry. Those can be a mix of veggies, fruits and nuts.

Apart from vegetables paneer cubes are added. Pineapple is also added as garnish. I have left out pineapple as we do not like it in curries.

Mughlai cuisine is all about richness and few popular mughlai recipes are shahi paneer korma, malai kofta,

So the navratan or nine gems I have used in this korma are

potatoes

carrots

beans

green peas

cauliflower

paneer

almonds

cashews

raisins

ingredents for navratan korma

but this is not a definite list. You can leave out any ingredient you don’t prefer. Few more choices for you are

apples, bell peppers, pineapples, walnuts.

While I don’t claim this recipe to be a quick one, it is definitely easy to make. You just need to plan and ahead for the ingredients, get into a chopping marathon and do some blending.

This navratan korma is different from your usual curries. The pleasant curry comes from saffron and small quantity of tomato puree.

In few recipes you will find yogurt instead of tomatoes, however adding yogurt sometimes makes the curry tangy. Tomatoes lend a mild sweetness adding to the flavor.

If you are used to spicy curries, you are in for a surprise here. This vegetable korma has a very mild flavor and is subtly sweet.

I like to pair it with spicy pilaf for masala paratha for the spice kick. This korma also goes very well with butter naan, tandoori roti, peas pulao or steamed basmati rice.

This is a rich korma and fit for special occasions. try this out when you crave something rich and nice and don’t forget to tell me how you liked it 🙂

This Navratan Korma Recipe Is

Rich, royal, straight from the imperial Mughal kitchens

authentic & traditional recipe

creamy & delicious

Easy to make

vegetarian & gluten free

can be made vegan easily

fit for a royal spread

how to make navratan korma

Step By Step Method

1.Begin navratan korma recipe by soaking nuts for nuts paste. Soak the nuts in hot water for 30 minutes. Drain the water and peel the almonds. Grind all the nuts to a very smooth paste. Set aside. Roughly chop and puree the tomatoes.

2. Heat a pan with 1 tablespoon butter. Add cubes paneer and saute till color changes to golden brown. Remove to a plate and set aside.

3. In the same pan add 1/2 tablespoon butter and heat. Add the whole spices and saute till fragrant.

4. Next add thinly sliced onions and saute well. Once onions turn soft add crushed ginger-garlic and green chilies. Saute well till the raw smell goes off.

5. Now add the pureed tomato and stir well. Cook till the tomato puree turns mushy and leaves out butter.

6. Next add the chopped vegetables and mix well. Also add 3/4 cup water and mix well. Cover and cook for 10-12 minutes. The vegetables should be cooked yet not mushy.

7. Now add the nuts paste and mix well. Cook for 7-10 minutes till the gravy thickens. Once the gravy reaches required consistency simmer the flame.

8. Then add the sauteed paneer cubes and mix gently. At this stage you can add pineapple cubes too if you wish.

9. Add saffron, fresh cream and mix well. Simmer for just a minute. Do not boil after adding cream. Add crushed kasuri methi and mix well. Remove from flame. Serve navratan korma hot with naan, dhaba naan, roti, jeera rice etc.