Navratan Korma Recipe (Rich Indian Mixed Vegetable & Fruit Curry)
Navratan Korma is a rich and mildly spiced Indian curry featuring nine primary ingredients—often a combination of vegetables, paneer, dried fruits, and nuts—simmered in a velvety yogurt and cashew-based gravy. The name translates to “nine gems,” reflecting the variety of textures and components brought together in the dish.
This version focuses on lightly pan-frying the harder vegetables and paneer before simmering them in a fragrant onion, tomato, and cashew sauce. It makes a satisfying main course best served alongside flatbreads or plain rice.
Why This Recipe Works
- Soaking cashews in warm water before blending ensures a completely smooth, creamy base for the gravy without needing excessive cream.
- Pan-frying the paneer and denser vegetables separately keeps them from turning mushy during the final simmer.
- A touch of cream or yogurt added at the end mellows the warming spices and rounds out the sauce.
Ingredient Notes
- Cashews: Soak them in hot water for at least 20 minutes so they blend into a smooth paste that thickens the sauce.
- Paneer: Firm Indian cottage cheese. Cut into small cubes and lightly brown them so they hold their shape in the gravy.
- Mixed Vegetables (Carrots, Beans, Peas, Cauliflower, Potatoes): A mix of fresh or thawed vegetables works well. Keep the pieces uniform in size so they cook evenly.
- Garam Masala: A warm spice blend added toward the end of cooking to give the sauce its aromatic finish.
If You’re Cooking Outside India
- Paneer: Found in the refrigerated section of South Asian grocery stores or select well-stocked supermarkets.
- Kashmiri Chili Powder: Provides a bright red color with mild heat. Paprika mixed with a pinch of cayenne makes a workable substitute.
- Ghee: Clarified butter used for rich flavor. Unsalted butter mixed with a little neutral oil works if ghee is unavailable.
How to Make Navratan Korma
Prep the Cashew Paste
Soak raw cashews in hot water, then blend them into a smooth paste.
Fry Paneer and Vegetables
Lightly pan-fry the paneer cubes until golden, then lightly sauté the denser vegetables until tender-crisp.
Build the Sauce Base
Sauté whole spices, onions, ginger, and garlic, then add tomatoes and spices to form a thick base.
Simmer and Combine
Stir in the cashew paste and water, simmer until the sauce thickens, and fold in the cooked vegetables, paneer, and fruits.
Cooking Tips
- Keep the heat moderate when simmering the cashew paste so it does not scorch at the bottom of the pan.
- Add delicate items like green peas and sultanas toward the end so they do not overcook.
Common Mistakes to Avoid
- The cashew paste burns in the pan: Lower the heat and stir continuously once the cashew paste is added, adding a splash of water if the pan gets too dry.
- Vegetables turn mushy: Sauté them only until tender-crisp before adding them to the sauce; they will soften further as they simmer.
Variations
- Nut-Free Korma: Substitute melon seeds (magaz) or roasted sunflower seeds for the cashews to achieve a similar creamy consistency without tree nuts.
Serving Suggestions
- Serve warm with freshly made butter naan or tandoori roti.
- Pair with plain basmati rice or jeera rice.
Storage & Make-Ahead
Make ahead: You can prep and chop the vegetables and soak the cashews a few hours in advance.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freezing is not recommended due to the dairy and potato content, which can change texture upon thawing.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water to loosen the thickened sauce.
Frequently Asked Questions
Can I use store-bought cashew butter instead of soaking whole cashews?
Yes, you can stir in 2 tablespoons of unsweetened creamy cashew butter when building the sauce, though soaking and blending whole cashews yields a more traditional texture.
What can I substitute for heavy cream at the end?
Plain whole-milk yogurt whisked smooth works well, but add it over low heat so it does not curdle.
More Indian Recipes to Try
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Navratan Korma
Ingredients
Equipment
Method
- Place the raw cashews in a bowl of hot water and let them soak for 20 minutes. Drain and blend into a smooth paste using a little fresh water.
- Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the paneer cubes and pan-fry for 3 to 4 minutes until light golden on the edges. Remove and set aside in warm water to keep soft.
- In the same pan, add the carrots, green beans, cauliflower, and potatoes. Sauté for 6 to 8 minutes until slightly tender and browned at the edges. Remove and set aside.
- Add the remaining ghee to the pan over medium heat. Add the cinnamon stick and green cardamom pods, letting them sizzle for 30 seconds. Add the chopped onion and sauté for 6 to 8 minutes until golden brown.
- Stir in the ginger paste and garlic paste, cooking for 1 minute until the raw aroma disappears. Add the pureed tomatoes, Kashmiri chili powder, turmeric powder, and salt. Cook for 5 to 7 minutes until the oil begins to separate from the tomato mixture.
- Reduce the heat to low and stir in the blended cashew paste. Pour in 1 cup of water and let the sauce simmer gently for 5 minutes, stirring frequently.
- Add the sautéed vegetables, peas, and sultanas to the simmering sauce. Cover and cook for 6 to 8 minutes until the vegetables are tender. Gently squeeze the water from the paneer cubes and fold them into the curry along with the garam masala and heavy cream. Simmer for 2 more minutes, then remove from heat and serve warm.
Notes
Adjust the amount of water in the gravy depending on whether you prefer a thick or loose consistency.
