Navratan Korma Recipe
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.
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!
• 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!