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!
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
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
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.
Vegan navratan korma : Leave out fresh cream and paneer.
I hope you will try this navratan korma recipe and enjoy as much as we did. P
Navratan Korma Recipe
1 CUP = 250 ml
Vegetables for navratan korma
- 1 carrot peeled and chopped
- 1 big potato peeled and chopped
- 1/2 cup cauliflower florets
- 10-12 beans
- 1/2 cup green peas
For nuts paste
- 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
- 2 tablespoons butter
- Soak all 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.
- 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.
- In the same pan add 1/2 tablespoon butter again. Once the butter melts. Add the whole spices and saute till fragrant.
- Now add thinly sliced onions and saute well. Next add crushed ginger-garlic and green chilies. Saute well till the raw smell goes off.
- Then add the pureed tomato and stir well. Cook till the tomatoes turn mushy and leaves out butter.
- Now add the chopped vegetables and mix well. Also add 3/4 cup water, mix well and close the lid of the pan. Cover and cook for 10-12 minutes. The vegetables should be cooked yet not mushy.
- Next 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.
- Now add the sauteed paneer cubes and mix gently. At this stage you can add pineapple cubes too if you wish.
- Add a pinch of saffron, 3 tablespoons fresh cream and mix well. Simmer for just a minute. Do not boil after adding cream. finally add crushed kasuri methi and mix well. Remove from flame. Serve navratan korma hot with naan, dhaba naan, roti, jeera rice etc.
- Do not add more tomatoes, it will also change the color and korma will become very tangy.
- You can increase the amount f fresh cream up to 1/4 cup.
I made this navratan korma many times following your recipe. I sometimes add mushrooms instead of paneer and all the versions turn out to be best.