Navratan Korma
Dive into the lavish flavors of Navratan Korma, a royal Indian curry that marries wholesome vegetables, paneer, and rich, creamy spices. This vegetarian delicacy, translating to "Nine Jewels," features a medley of carrots, cauliflower, green beans, and peas cooked to tender perfection alongside golden-fried paneer cubes, crunchy cashews, and sweet raisins. The aromatic blend of cinnamon, cardamom, cloves, and garam masala infuses every bite with authentic warmth, while a luscious sauce made from tomatoes, yogurt, milk, and fresh cream lends a silky, indulgent texture. Perfectly balanced with subtle sweetness and spice, Navratan Korma is a showstopping dish best served with buttered naan, flaky parathas, or fragrant basmati rice for a memorable meal that celebrates the essence of Indian cuisine. Cooking or entertaining? This dreamy korma promises to impress every time!
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Recipe Information
Ingredients
- 1 medium, diced Carrots
- 1 cup, chopped Green beans
- 1 cup Green peas
- 1 cup Cauliflower florets
- 1 medium, diced Potato
- 150 grams, cubed Paneer
- 12 pieces Cashews
- 2 tablespoons Raisins
- 2 medium, finely chopped Onions
- 2 medium, pureed Tomatoes
- 1 teaspoon Ginger-garlic paste
- 0.5 cup Fresh cream
- 1 cup Milk
- 2 tablespoons Yogurt (curd)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 2 pods Green cardamom
- 2 pieces Cloves
- 3 tablespoons Cooking oil or ghee
- 1 teaspoon (or to taste) Salt
- 1 teaspoon Sugar
- 2 tablespoons (for garnish) Chopped cilantro
Instructions
Heat 1 tablespoon of oil or ghee in a large pan over medium heat. Fry the paneer cubes until golden brown on all sides. Remove and set aside.
In the same pan, add the cashews and fry for 1 minute until golden. Remove and set aside.
Blanch the vegetables (carrots, green beans, green peas, cauliflower, and potatoes) in salted boiling water for 5-7 minutes or until partially cooked. Drain and set aside.
In the pan, heat the remaining oil or ghee. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 20-30 seconds until aromatic.
Add the chopped onions and cook until golden brown, stirring occasionally.
Mix in the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and oil begins to separate.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
Add the yogurt and stir continuously to prevent it from curdling. Cook for 2 minutes.
Pour in the milk, followed by the cooked vegetables and paneer cubes. Mix gently.
Reduce the heat to low and let the curry simmer for 7-8 minutes, stirring occasionally.
Stir in the fresh cream, garam masala, sugar, fried cashews, and raisins. Cook for an additional 2-3 minutes.
Garnish with chopped cilantro before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 20.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
