A luxurious Mughlai curry featuring nine 'gems'—a mix of vegetables, fruits, and nuts in a rich, creamy, and mildly sweet white gravy. This festive dish is perfect for special occasions and pairs beautifully with naan or jeera rice.
In a pot, bring water to a boil. Add the diced carrots, beans, potatoes, and cauliflower. Cook for 5-7 minutes until they are tender but still have a slight bite. Add the green peas in the last minute of cooking. Drain all vegetables and set aside.
Heat 2 tbsp of oil in a non-stick pan over medium heat. Gently slide in the paneer cubes and shallow-fry for 2-3 minutes, turning occasionally, until they are light golden. Remove with a slotted spoon and set aside. You can place them in a bowl of warm water to keep them soft.
In the same pan, add the 8 cashews and raisins for garnish. Fry for 30-60 seconds until the cashews are golden and the raisins plump up. Remove and set aside.
2
Create the Smooth Korma Paste
Drain the soaked cashews and poppy seeds.
In a small pot, add the chopped onion and cover with water. Boil for 5-7 minutes until the onions are soft and translucent. This step removes the raw pungency. Drain thoroughly.
In a high-speed blender, combine the soaked cashews, poppy seeds, boiled onion, and green chillies. Blend into a very smooth, fine paste. Add 2-3 tablespoons of water if needed to help it blend.
A luxurious Mughlai curry featuring nine 'gems'—a mix of vegetables, fruits, and nuts in a rich, creamy, and mildly sweet white gravy. This festive dish is perfect for special occasions and pairs beautifully with naan or jeera rice.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 510.64 calories per serving with 13.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Lower the heat and add the prepared korma paste. Cook for 6-8 minutes, stirring continuously, until the paste thickens, darkens slightly, and you see ghee separating from the sides.
Stir in the coriander powder and cook for one more minute.
Turn the heat to the absolute lowest setting. Slowly pour in the whisked curd while stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until the ghee starts to surface again.
Add 1.5 cups of water, salt, and sugar. Mix well and bring the gravy to a gentle simmer. Let it cook for 3-4 minutes.
4
Combine and Finish the Korma
Gently add the boiled vegetables, fried paneer, and pineapple chunks to the simmering gravy.
Mix carefully to coat everything. Cover and let it simmer on low heat for 5-6 minutes, allowing the vegetables and paneer to absorb the flavors of the rich gravy.
Reduce the heat to low. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for just one more minute. Do not let the korma boil after adding the cream.
Turn off the heat. Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
5
Serve
Serve the Navratan Korma hot with naan, roti, paratha, or jeera rice.
Pro Tips
1For a restaurant-quality smooth gravy, strain the blended cashew-onion paste through a fine-mesh sieve before adding it to the pan.
2To prevent curd from splitting, ensure it's at room temperature and whisked well. Always add it on the lowest heat while stirring continuously.
3Boiling the onions before making a paste is a key step for a smooth, non-pungent, and authentic white gravy.
4The 'nine gems' are symbolic. Feel free to substitute vegetables based on preference and availability. Baby corn, mushrooms, or bell peppers work well.
5For a richer taste, you can use a mix of milk and water instead of just water for the gravy.
Recipe Variations
Vegan
Vegan
To make this vegan, replace paneer with firm tofu, use oil instead of ghee, substitute curd with a plant-based yogurt (like cashew or coconut yogurt), and use cashew cream or full-fat coconut milk instead of dairy cream.
Nut-Free
Nut-Free
For a nut-free version, replace cashews with an equal amount of melon seeds (magaz) or sunflower seeds for the gravy paste. Omit the cashew garnish.
Spicier Version
Spicier Version
While traditionally mild, you can increase the heat by adding more green chillies to the paste or a pinch of red chilli powder along with the coriander powder.
Health Benefits
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Rich in Vitamins and Minerals
The use of nine different vegetables like carrots, beans, peas, and cauliflower provides a wide array of essential vitamins (like Vitamin A, C, and K) and minerals that support overall health and immunity.
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Source of Healthy Fats
Cashews and poppy seeds are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and help in reducing bad cholesterol levels.
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Provides Plant-Based Protein
With paneer (Indian cottage cheese) and green peas, this dish offers a good amount of protein, which is essential for muscle repair, growth, and satiety.
Frequently Asked Questions
How many calories are in one serving of Navratan Korma?
One serving of Navratan Korma (approximately 1 cup or 265g) contains around 350-450 calories. The exact count can vary based on the amount of ghee, cream, and nuts used.
Is Navratan Korma healthy?
Navratan Korma is moderately healthy. It's packed with vitamins and minerals from the diverse vegetables. However, it is also rich in calories and fats due to the use of cream, ghee, and nuts, making it more of an indulgent dish for special occasions rather than an everyday meal.
What does 'Navratan' mean?
'Navratan' translates to 'nine gems' in Hindi. The name refers to the nine different vegetables, fruits, and nuts used in the dish, symbolizing the nine courtiers in the court of the Mughal emperor Akbar.
Can I make this korma ahead of time?
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, gently reheat the gravy, add the boiled vegetables and fried paneer, and finish with cream.
My korma gravy split or curdled. What went wrong?
Gravy usually splits for two reasons: adding cold curd to a hot pan, or adding it on high heat. To prevent this, always use room temperature, well-whisked curd and add it on the lowest possible heat while stirring continuously. Also, avoid boiling the curry after adding fresh cream.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving as it can cause the cream to separate.
