Navratan Korma

Name: Navratan Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 tbsp cashews (soaked in warm water); 1 tbsp melon seeds (soaked in warm water); 0.25 cup water (for grinding); 80 g carrot (peeled and diced small); 80 g beans (trimmed and chopped); 0.5 cup green peas; 120 g cauliflower (small florets); 120 g paneer (cubed); 0.25 cup pineapple (small cubes); 8 pcs grapes (seedless, halved); 1 tbsp raisins; 2 tbsp ghee; 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 1 pcs green chili (slit); 2 pcs tomato (medium, pureed); 0.5 cup yogurt (whisked); 0.5 cup milk (warm); 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom; 2 pcs cloves; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp sugar; 0.5 tsp salt; 2 tbsp fresh cream; 2 tbsp cilantro (chopped)

RATING

4.6/5(98)

TASTE SCORE

9/10

A rich Mughlai-style mixed vegetable curry with paneer, fruit, and nuts in a gently spiced creamy gravy. This festive korma balances sweetness, warmth, and soft textures in every spoonful.

PREP

20m

COOK

30m

SERVES

1 KATORI

364 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the nuts and seeds.
Soak the cashews and melon seeds in warm water for 15 minutes so they blend into a smooth paste.
TIPA smooth paste gives the korma its silky finish without needing too much cream.
boil · ~6 min
Cook the vegetables until just tender.
1.Bring water to a boil in a pot.
2.Add carrot, beans, green peas, and cauliflower.
3.Cook until just tender but not mushy, about 5 to 6 minutes.
4.Drain well and keep aside.
TIPDo not overcook the vegetables or they will break in the gravy.
mix · ~2 min
Grind the nut paste.
Drain the soaked cashews and melon seeds, then blend them with the water for grinding to a smooth paste.
saute · ~2 min
Lightly sauté the paneer.
Heat 1 tbsp ghee in a pan and sauté the paneer cubes for 1 to 2 minutes until lightly golden at the edges. Remove and keep aside.
TIPKeep the heat low so the paneer stays soft.
saute · ~6 min
Cook the whole spices and onion.
1.Heat the remaining ghee in the same pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, and cloves.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add onion and cook until soft and light golden, about 5 minutes.
saute · ~7 min
Build the gravy base.
1.Add ginger-garlic paste and green chili, then cook for 1 minute.
2.Add tomato puree and cook until it thickens and the raw smell fades, 4 to 5 minutes.
3.Add coriander powder, red chili powder, turmeric powder, sugar, and salt.
4.Mix well and cook for 1 more minute.
TIPCook the tomato mixture well before adding yogurt so the gravy tastes rounded, not raw.
simmer · ~3 min
Add the yogurt and nut paste.
Lower the heat. Stir in the whisked yogurt a little at a time, then add the nut paste and cook gently for 2 to 3 minutes, stirring so the mixture stays smooth.
TIPLow heat keeps the yogurt from splitting.
simmer · ~7 min
Finish the korma.
1.Pour in the milk and water for gravy, then stir to combine.
2.Add the cooked vegetables and paneer.
3.Simmer gently for 5 to 6 minutes until the gravy coats the vegetables.
4.Add pineapple, grapes, raisins, garam masala, and fresh cream.
5.Cook for 1 more minute on low heat.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve Navratan Korma hot with naan, roti, or a small portion of pulao.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the vegetables only until just tender; they should hold shape during the final simmer.
2
Whisk the yogurt until completely smooth and add it on low heat to prevent curdling.
3
Blend the soaked cashews and melon seeds very fine so the gravy turns velvety, not grainy.
4
Lightly sauté paneer just to golden edges; over-frying will make it chewy in the korma.
5
Add pineapple, grapes, and raisins at the end so they stay juicy and don't make the gravy jammy.
6
If the gravy thickens too much on standing, loosen it with a splash of warm milk before serving.
7
This korma tastes even better after a short rest, but reheat gently so the cream and yogurt stay smooth.