Navratan Korma
Recipe: Navratan Korma
Navratan Korma is a rich, creamy, slightly sweetish Mughlai vegetable curry made using 9 gems or main ingredients. Nav is 9 and Ratan is gems or jewels. Typically, a mixture of vegetables, nuts, fruits and paneer are used to make this delicious korma or curry. It is believed that this korma was created for Emperor Akbar (Mughal Dynasty) as a tribute to his nine courtiers. It also was luxurious alternative for the heavy meat based dishes. The nine gems that generally make up this dish are cauliflower, peas, carrots, beans, cashews, raisins, walnuts (or almonds), pineapple (or any other fruit) and paneer. The creamy texture of the korma comes from the nut paste, yogurt and cream used. These are not counted in the 9 gems or jewels. This dish typically reflects the blending of Indian and Persian cuisines.
Though traditionally this dish consists of nine main ‘gems’, these days you’ll probably find more ratans or gems. For example more variety of vegetables, a mixture of nuts and dried fruits, etc. Whichever way you make it, this curry or korma is simply irresistibly finger licking good. The sauce of Navratan Korma is not thin. It should be creamy and thick.
What Is A Korma?
Korma is mild, creamy, rich curry which originates from the Mughal Cuisine. Generally, it is made from yogurt, cream and nut paste. Sometimes tomato is added. Spices are added to make it more flavourful and aromatic. Note that onion, garlic, ginger, are all considered as spices.
Sharing Navratan Korma Recipe With 2026 Alphabet Challenge Group
Can’t believe we’re over half of our Alphabet Challenge Journey. Can’t thank Wendy( owner and blogger at A Day in the Life on the Farm) enough for starting this group 2 years ago. We’re on our 3rd year. For letter N I knew immediately that Navratan Korma is what I would like to share with the group. When we were all living together i.e. with my in laws, we had our fair share of parties. Back then who had heard of entertaining guests out at restaurants. It was home parties and everything home made. One of the regular party dishes was Navratan Korma, and I was always on charge of making it. After my in laws moved to India, parties became less and by then people were eating out at restaurants more often. So, if I am not mistaken, I am making Navratan Korma after almost 20 years.
N is Navratan Korma
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Ingredients Required For Navratan Korma
The list of ingredients is very long but then this dish was prepared for the Royal Families and their guests.
Cauliflower
We will be using about 100g cauliflower. Cut it into small florets. Make sure you soak the florets for a while in some water to remove any worms or dirt.
Mixed Vegetables
I used frozen mixed vegetables which usually has peas, carrots, beans and corn. I didn’t fish out the corn as I didn’t have patience to do so. We will using bout 170g.
Potato
Some add potatoes, others don’t. It is a modern addition. I added some.
Pineapple
Can add fresh or canned. I added fresh pineapple. I’m thinking that perhaps during the Mughal time they might have added other fruits like apple, cherries, plums, pomegranate, as pineapple is typically a tropical fruit. Fruits that they may have sourced from Afghanistan.
Paneer
About 100g, cut into small cubes. If you don’t like paneer, replace it with tofu. Or make the korma without any paneer or tofu.
Raisins
We will be adding about 1 tbsp or raisins.
Almonds
Can chop some almonds into pieces or slices. I used almond flakes which I had in my pantry. Add 1-2 tbsp of almond pieces, slices or flakes.
Pistachio
Pistachio slices, optional. About 1 tsp.
Oil
About 1 tbsp, use an odourless oil for this recipe. I use sunflower oil.
Cumin Seeds
Jeera, jiru. We need about 1 tsp.
Salt
I have Added 1 tsp salt to the vegetables. Add according to your taste.
Turmeric Powder
Hardar, haldi, we will add about ¼ tsp.
Kashmiri Red Chilli Powder
Kashmiri Red Chilli Powder is generally mild but adds a lovely colour to the korma. About 1 tsp is enough.
Coriander Powder
About 1 tsp is enough. Adds a grassy earthy flavour.
Hot Red Chilli Powder
Optional. If the green chilli is hot, don’t add. Or add according to your taste. Remember Navratan Korma is not suppose to be chilli hot.
Water
We need about ½ cup water to cook the vegetables.
For The Korma Or Sauce
Cashew Nuts
We will use about 25g of cashew nuts. It will be added to the sauce and ground to a smooth consistency along with the other sauce ingredients.
Onion
Cut about 100g into chunks after peeling it.
Asafoetida
Also known as hing or heeng. Easily available in all Indian Stores or online. Add about ¼ tsp for a umami flavour.
Garlic
2 large cloves of garlic or about 15g, peel and cut into halves.
Ginger
1 inch ginger, peel and slice or chop it into big pieces.
Green Chilli
Use according to your taste. For me 1 green chilli is enough as they are really hot.
Tomato Puree
I am using 1 cup passata. If you want to add fresh tomatoes, then cut 2 Roma tomatoes into chunks. Cook till they become soft once you add them to the other ingredients for the sauce.
Yogurt
1 cup plain thick yogurt, whisked.
Cream
You can add the cream to the sauce or drizzle it on top before serving. I whisked about ¼ cup fresh cream with the yogurt and added it to the sauce.
Oil
About 2 tbsp oil, odourless.
Ghee
About 1 tbsp, add for flavour and aroma.
Cinnamon
One inch stick.
Cloves
About 3-4 cloves.
Peppercorns
We need about 6-8 black peppercorns.
Cardamom
About 3-4 small cardamom and 1 big cardamom which is known as badi elaichi or kali elaichi.
Star Anise
One star anise.
Mace
A small piece of mace.
Water
About 1 cup, to help grind the sauce ingredients.
Salt
Add according to your taste. Remember we will be adding some salt to the vegetables too. About 1 tsp should be enough.
Sugar
About 1 tsp, to balance the flavours and offset the tanginess from the yogurt.
Fresh Coriander
About 2 tbsp finely chopped fresh coriander. Add to the sauce or korma as it adds flavour.
NAVRATAN KORMA
Ingredients
VEGETABLES
- 1 cup cauliflower 100g
- 1 ½ cup mixed vegetables 120g
- 1 cup potatoes 100g
- 1 cup onion 100g
- 3 large cloves of garlic 15g
- 1 inch ginger
- 1 green chilli
- 1 cup fresh tomato puree
- 2 tbsp fresh coriander
SPICES
- 1 inch cinnamon stick
- 3-4 cloves
- 6-8 peppercorns
- 1 small mace piece
- 1 star anise
- 4 small cardamoms
- 1 big cardamom
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ¼ tsp asafoetida
- 1 tsp cumin seeds
- ½ tsp hot red chilli powder optional
DAIRY
- 1 cup plain yogurt thick
- 100 g paneer cubed
- 2 tbsp ghee
- ¼ cup fresh cream
OTHER INGREDIENTS
- 1 cup pineapple cut into pieces
- 1 tbsp almond flakes or slices
- 1 tsp pistachio slices
- 1 tbsp raisins
- 1¼ cups water
- ¼ cup cashew nuts
- 2 tsp salt
- 1 tsp sugar
Instructions
GET THE VEGETABLES READY
- Cut the cauliflower into small florets. Soak in enough water to remove dirt and worms.
- Peel and dice the potato. Soak them in enough water till required.
- If yo are using mixed frozen vegetables, then no need to prep them.
- If you choose to use fresh vegetables, the mixture of diced carrots, chopped green beans and peas should be about 1½ cups or approximately 120g.
- Chop fresh coriander.
- Peel and cut the garlic into halves.
- Peel and chop the onion into chunks.
- Peel and cut the ginger into pieces.
- If you're using whole tomatoes, dice them.
OTHER PREPS
- Whisk the yogurt into a smooth consistency.
- Cut the paneer into small cubes.
- If you are using whole almonds and pistachios, then chop them up roughly or into slices.
PREPARE THE KORMA OR SAUCE
- Add oil and ghee in a pan over medium heat.
- Add the whole spices - cinnamon, cloves, peppercorns, cardamom, big cardamom, mace, star anise.
- Add the onion chunks. Also add the asafoetida. Stir fry till they become a bit soft.
- Add the garlic, ginger and green chilli. Stir fry for 2 minutes.
- Add the cashew nuts. Stir fry for 2 minutes.
- Add the tomato puree or chopped tomatoes.
- Cover the pan and cook the mixture for 5 minutes.
- Allow the mixture to cool down a bit.
- Add the mixture and 1 cup water in a blender jar or jug.
- Puree the mixture to a smooth consistency.
- Return the sauce to the pan.
- Return the pan to medium heat.
- Add salt, sugar, cream and whisked yogurt.
- Mix well. Lower the heat.
- Keep stirring the sauce till it becomes hot.
COOK THE VEGETABLES
- Heat oil in a wide pan over medium heat.
- Add cumin seeds.
- Add the vegetables. Stir fry for 1 minute.
- Cover the pan, and allow the vegetables to 'sweat' for 2 minutes.
- Add salt, coriander powder and Kashmiri red chill powder. Also add red chilli powder if using any. Mix well.
- Add ¼ cup water. Cover the pan and cook the vegetables till done.
- Don't over cook them.
- Add the sauce or korma to the vegetables.
- Add the paneer cubes and chopped pineapple.
- Mix well. Allow the Navratan korma to simmer for 3-4 minutes.
- Add the chopped fresh coriander and mix well.
FINAL PREPARATION
- Transfer the korma to a serving bowl.
- Garnish with almond, pistachio slices and raisins.
- Can add some chopped coriander and drizzle some cream.
- Serve Navratan Korma with some hot naan.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
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