Navratan Korma (Easy Vegetable Korma)

Navratan Korma is the ultimate creamy vegetable curry that transforms simple ingredients into a royal Mughlai masterpiece. This authentic Navratan Korma Recipe features nine “gems” of mixed vegetables, nuts, and fruits in silky, mildly sweet gravy – perfect for Diwali feasts or weeknight indulgence on FoodieWe.

Why You’ll Love Navratan Korma?

Navratan Korma shines as a Mughlai classic served in imperial kitchens to royalty. The “nine gems” are an assortment of vegetables (cauliflower, carrots, peas, beans, potatoes), nuts (cashews, almonds), seeds (melon, poppy), and fruits like pineapple or raisins that create incredible texture and flavor layers.​

Unlike spicy curries, this one’s mildly sweet, nutty, and silky from a ground cashew-melon seed paste, yogurt, and cream. It’s heavy and celebratory but adaptable – add paneer for protein or coconut milk for vegan. Serve to impress guests; they’ll think it’s from a five-star kitchen.​

Navratan Korma Ingredients (Serves 4)

Prep: 20 mins | Cook: 25 mins | Total: 45 mins

Vegetables (about 4 cups chopped):

• ½ cup carrots, diced
• ½ cup green peas (fresh or frozen)
• ¾ cup potatoes, 1-inch cubes
• ¼ cup French beans, chopped
• 1 cup cauliflower florets (optional)
• 8-9 baby corns, chopped (optional)​

Nuts & Seeds Paste:

• 10-12 cashews
• 10-12 almonds
• 1 tbsp melon seeds (magaz)
• 1 tbsp poppy seeds (khus khus)
• ¼ cup water for grinding​

Gravy Base:

• ½ cup onions, thinly sliced
• ½ tbsp ginger-garlic paste
• 1-2 green chilies, chopped
• ½ cup yogurt (curd), whisked
• ⅓ cup fresh cream (or coconut cream)​

 Spices:

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Garnish (9 Jewels):

• 6-7 blanched almonds, 10 cashews, 10 pistachios, 10 walnut halves
• 1 tbsp raisins, ½ tbsp melon seeds
• ½ cup pineapple chunks (or apple/grapes)
• 1 tbsp mint leaves, pinch saffron, 2 tsp ginger julienne​

Step-by-Step Navratan Korma Recipe

1. Make the Nuts-Seeds Paste (10 mins)

Soak cashews, almonds, melon seeds, and poppy seeds in hot water for 30-40 mins. Peel almonds, drain others, blend with ¼ cup water to smooth paste. No chunks!​

💡 Tip: Soak poppy seeds or they grind gritty.

2. Parboil Vegetables (5 mins)

Boil 3 cups water. Add potatoes 5 mins, then other veggies 5 more mins until half-cooked but firm. Drain, set aside.

3. Cook the Base (10 mins)

Heat 2 tbsp ghee. Sauté whole spices till aromatic (10 secs). Add onions, fry golden (8-10 mins). Stir in ginger-garlic + chilies till raw smell fades.​

4. Build Rich Gravy (8 mins)

Add nut paste, sauté 3-4 mins on low (stir often). Whisk in yogurt (low heat to avoid curdling). Add turmeric + chili powder, cook till oil separates.​

5. Simmer with Veggies (10-15 mins)

Add drained vegetables + 1 cup water + salt. Cover, simmer till fork-tender and gravy thickens (medium consistency). Stir occasionally; add water if needed.​

6. Finish Creamy (2 mins)

Stir in cream + garam masala. Heat through gently.​

7. Royal Garnish

Heat 1 tbsp ghee. Fry almonds pale golden, then pistachios/cashews/walnuts light golden. Add raisins + melon seeds briefly. Toss in pineapple, mint, saffron, ginger julienne (30 secs). Spoon over korma when serving.​

Serve Navratan Korma! Pairs perfectly with naan, tandoori roti, jeera rice, or paratha.​

Expert Tips from the Kitchen

• Restaurant shine: Golden onions + strained nut paste = silky gravy​
• No split cream/yogurt: Always low heat + constant whisking​
• Customize jewels: Skip pineapple if no sweet tooth; use apple/pomegranate instead​
• Make ahead: Gravy + veggies separate (fridge 1 day); garnish fresh
• Vegan: Coconut cream + plant yogurt
• Storage: Fridge 3 days, freeze 1 month (reheat low + water splash)

Nutrition (per serving): 374 cal, 24g fat, 35g carbs, 10g protein, 8g fiber​

Serving & Pairing Ideas

This shahi (royal) Navratan Korma elevates any thali:

• Breads: Naan, roomali roti, paratha, chapati​
• Rice: Jeera rice, veg pulao, biryani rice​
• Sides: Raita, papad, dal for balance

Ideal for Diwali/Holi parties, birthdays, or guest dinners – serves 4 generously.​

Quick Variations

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Navratan Korma Recipe

Bhumika Kaushal

Creamy restaurant-style Navratan Korma made easy! Mixed vegetables and 9 'jewel' garnishes in rich nutty gravy. Mildly sweet Mughlai curry ready in 45 minutes. Perfect Diwali recipe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian, mughlai

Servings 4 people

Calories 374 kcal

Ingredients

  

• 1/2 cup diced carrots
• 1/2 cup green peas (fresh/frozen)
• 3/4 cup potato cubes (1-inch)
• 1/4 cup chopped French beans
• 1 cup cauliflower florets
• 8-9 baby corns (optional)

Nuts & Seeds Paste:

• 10-12 pcs cashews (soaked)
• 10-12 pcs almonds (soaked & peeled)
• 1 tbsp melon seeds (magaz)
• 1 tbsp poppy seeds (khus khus)
• 1/4 cup water

Gravy Base:

• 1/2 cup thinly sliced onions
• 1/2 tbsp ginger-garlic paste
• 1-4 chopped green chilies
• 1/2 cup whisked yogurt
• 1/3 cup fresh cream

Spices

• 3 tbsp Ghee
• 2-3 pcs green cardamoms
• 1 pcs black cardamom
• 3 pcs cloves
• 1 inch cinnamon
• 1 pcs bay leaf
• 2 pcs mace strands
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1/4-1/2 tsp garam masala
• Salt To Taste

Garnish (9 Jewels):

• Blanched almonds
• Cashews
• Pistachios
• Walnuts Raisins
• Melon seeds
• Pineapple chunks
• Mint leaves
• Saffron pinch
• Ginger julienne

Instructions

 

• Soak cashews, almonds, melon seeds, poppy seeds in hot water 30-40 mins. Peel almonds, blend all with ¼ cup water to smooth paste.
• Parboil vegetables: Boil 3 cups water. Cook potatoes 5 minutes, add other vegetables 5 more minutes until half-cooked. Drain well.
• Heat 2 tbsp ghee. Add whole spices and sauté 10 seconds. Fry onions until golden brown (8-10 minutes). Add ginger-garlic paste + chilies, cook 2 minutes.
• Add nut paste, sauté 3-4 minutes on low heat. Slowly whisk in yogurt. Add turmeric + chili powder. Cook until oil separates.
• Add drained vegetables + 1 cup water + salt. Cover and simmer 10-15 minutes until vegetables are tender and gravy thicken.
• Stir in cream + garam masala. Cook gently 2 minutes.
• In 1 tbsp ghee, fry nuts until pale golden. Add raisins, pineapple, mint, saffron, ginger julienne for 30 seconds. Spoon over finished Navratan Korma.
• Serve hot with naan, jeera rice, or paratha.

Notes

Key Tips for Perfect Navratan Korma:

Nut Paste Secrets:
• Soak nuts 30+ mins = ultra smooth blending
• Strain through sieve if blender isn't powerful
• Almond skins OFF = lighter color gravy

Vegetable Prep:
• Parboil only 80% - finish cooking in gravy
• Uniform 1-inch pieces = even cooking
• Frozen peas work perfectly fine

Gravy Perfection:
• Golden onions = 90% flavor success (don't rush!)
• Yogurt on LOWEST heat only - prevents curdling
• Oil separation = gravy ready signal

Garnish Timing:
• Fry nuts fresh right before serving
• Pineapple optional - apple/pomegranate also great
• Saffron pinch = restaurant luxury

Make-Ahead:
• Gravy + veggies separate (fridge 24 hrs)
• Assemble + garnish just before serving
• Freezes 1 month (no garnish)

Serving Size:
• 4 main servings OR 6-8 as thali portion
• Pairs best with: naan, jeera rice, roomali roti

Storage:

Fridge 3 days max. Reheat gently + splash water.

Pro Move:

Rest covered 10 mins after cooking = flavors settle perfectly!

Keyword mughlai curry, Navratan korma, Vegetable korma

“Creamy restaurant-style Navratan Korma made easy! Mixed vegetables and 9 ‘jewel’ garnishes in rich nutty gravy. Mildly sweet Mughlai curry ready in 45 minutes. Perfect Diwali recipe!”