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You are here: Home / Gravy Vegetarian Side Dishes / Navratan Korma / Navaratna Kurma Recipe – Step by Step

Navratan Korma / Navaratna Kurma Recipe – Step by Step

December 1, 2015 53 Comments

Easy and tasty recipe for Navratan Korma or Navaratna Kurma. I love kurmas (or kormas, for those of you who feel that’s the way it should be spelled). The ones I grew up eating had lots of coconut or coconut milk in them as you would expect, since the growing up happened in Kerala.

A bit about Navratna Korma although I don’t usually like doing yada yada (get to the recipe already!), but this dish is seriously interesting. Navratan means nine jewels and this dish is supposed to contain a mix of 9 fruits, vegetables and fried nuts. In true Mughlai cuisine fashion, cream (or cashew nut paste) is added to form the gravy. This is different from the less rich coconut based mixed vegetable curry from South India.

I have seen quite a few variations in the 9 items used by different restaurants. TH is quite the spoilsport, he doesn’t like it when sweet stuff is mixed with spicy (Ok, I admit, I am like that too, there’s a reason why I married that guy) so I didn’t add pineapple to my version, which is quite a popular “ratna” to add to Navratan Korma. Since we also don’t like biting into raisins in our curries, and I really couldn’t omit all the sweet stuff, I ground it into the paste. Genius, eh?

Navratan Korma / Navaratna Kurma Recipe

Looking for more side dishes with vegetables? Check out: mixed vegetable saagu, vegetable korma, matar paneer recipe, paneer korma recipe. 

Navratan Korma / Navaratna Kurma Recipe
Serves 4

Ingredients:
2 cups of diced, mixed vegetables – I used carrot, beans, peas, corn and potato (cauliflower will be nice too!)
A few cubes of paneer
10 cashew nuts and 10 raisins soaked in warm water, drained and ground to a paste
1 large onion, minced
1 tomato, quartered and pureed
3 green chillies
1″ piece of ginger
4 garlic cloves (or use 1 tsp ginger garlic paste)
1 tsp tomato paste (or use another pureed tomato)
1 cup milk
1 tbsp butter (or ghee)
Salt to taste

The Spice Powders:
2 tsp garam masala (or use 1 tsp freshly ground masala like cloves, cardamom, cinnamon)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp jeera

Navratan Korma / Navaratna Kurma Recipe

Sidenote: I got these blue flexible chopping boards from IKEA the other day and totally love them. Yeah they scratch easily but don’t they make an awesome background for the ‘ingredients picture’?

How to Make Navratan Korma:

Navratan Korma / Navaratna Kurma Recipe

1. Heat the butter or ghee in a kadai / pan.

Navratan Korma / Navaratna Kurma Recipe

2. Add minced onions and fry until pink and transparent.

Navratan Korma / Navaratna Kurma Recipe

3. Grind the green chillies with the ginger and garlic and add to the onions. If using ginger garlic paste, just crush the chillies and add along with it. Fry for 30 seconds.

Navratan Korma / Navaratna Kurma Recipe

4. Add all the spice powders. Fry for a minute.

Navratan Korma / Navaratna Kurma Recipe

5. In go the pureed tomato and the tomato paste

IMG_3906

6. Mix well and let it cook until the butter appears on the sides (about 4-5 mins)

IMG_3909

7. Add milk and about 1/2 cup of water, more or less.

Navratan Korma / Navaratna Kurma Recipe

8. Add the chopped vegetables. Mix well an cook covered for another 5 mins or so, until the vegetables are cooked, yet firm.

Navratan Korma / Navaratna Kurma Recipe

9. Add the cashew nut-raising paste and mix well. Add salt and paneer cubes. Cook open for another 5 minutes until the gravy thickens and comes together.

Navratan Korma / Navaratna Kurma Recipe

Garnish Navratan korma with fresh coriander leaves and serve hot as a side dish chapati, tawa nan, roti, or pulao. This is a korma recipe that’ll surely wow your guests.

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By nags Filed Under: Gravy Vegetarian Side Dishes, Mixed Vegetables, Paneer Recipes, Uncategorized

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Reader Interactions

Comments

  1. priyanka mhaskar

    August 17, 2016 at 7:20 pm

    awesome tasty dish

    Reply
  2. priyanka mhaskar

    August 17, 2016 at 7:20 pm

    nice

    Reply
  3. Anonymous

    November 19, 2012 at 5:19 pm

    Awesome recipe.. Always a hit! Thank you..

    Reply
  4. Anonymous

    October 3, 2012 at 8:23 am

    Simply Amazing!! My husband and I totally relished it! Thanks for sharing!!

    Reply
  5. Anonymous

    September 27, 2012 at 11:09 pm

    I tried it today…it came out nicely. Great recipe with pictures. A small suggestion…don't use cutting boards made of plastic..replace them with bamboo or some wooden boards if possible.

    Reply
  6. Anonymous

    September 20, 2012 at 6:02 am

    I made it today,its tasty. thanku for the recipe..

    Reply
  7. veelo

    September 5, 2012 at 5:10 pm

    Prepared this for my wife and came out the best i have ever made. Extremely easy to prepare. Added tamarind and brown sugar.

    Reply
  8. Anonymous

    July 23, 2012 at 2:50 am

    Just made this, followed everything by letter except for not making paste but minced ginger & garlic and used whole cashews and raisins (because we love them). Also didn't have garam masala, just added some cumin along with chili powder and turmeric. It is P.E.R.F.E.C.T. Thank you so much for this recipe!

    Reply
  9. Anonymous

    June 20, 2012 at 4:36 am

    I tried this recipe last weekend and it turned out delicious! loved by family and friends alike. Thanks for the wonderful recipe. You have a lovely blog!
    Vincy

    Reply
  10. Anonymous

    January 7, 2012 at 11:56 am

    subha

    Awesome nag.thank you.keep in touch.

    Reply
  11. leo

    January 7, 2012 at 11:54 am

    excellent,nice aroma

    Reply
  12. Akshata

    December 30, 2011 at 10:12 pm

    Tried it today and turned out awesome. Just a hint of sweeteness not overpowering. Thanks a lot for the 'keeper' recipe.

    Reply
  13. Anonymous

    December 25, 2011 at 8:13 am

    nice

    Reply
  14. Anonymous

    December 25, 2011 at 8:13 am

    awesome.my whole family member liked this

    taste.

    Reply
  15. Anonymous

    December 21, 2011 at 11:57 am

    trying it now 🙂

    Reply
  16. iNnEr VoiCEs...

    December 16, 2011 at 5:34 pm

    ooh! just what i need for a sunday lunch invite. great job with the pictures…makes it so much easier than just reading the process. Thanks!

    Reply
  17. Anonymous

    October 1, 2011 at 1:53 pm

    Hai what an presentation, its very easy to understand. keep up the good job.

    Reply
  18. Anonymous

    August 3, 2011 at 9:54 am

    Hi Thank you so much for the recipe. I appreciate your efforts. Keep it up.

    We love your recipes.

    Reply
  19. Nags

    June 9, 2011 at 1:21 am

    awesome. so glad you liked our favourite kurma recipe. a cousin of mine always orders navratan kurma in any restaurant we go to!

    Reply
  20. Nandini

    June 7, 2011 at 5:55 pm

    Hi,

    I tried your navratan kurma recipe and it turned out great! Thanks for the recipe!!

    -Nandini

    Reply
  21. Lavanya Selvaraj

    March 16, 2011 at 7:27 pm

    Hi Nags,

    I tried this recipe last week and it was a big hit. I served it with store bought parottas and my husband just loved it.
    Do visit my blog when you find sometime. I just started blogging. Hoping to add more posts.

    http://recipecongeries.blogspot.com

    Reply
  22. Anonymous

    December 31, 2010 at 10:37 pm

    thanks! making it tonight!!!!

    Reply
  23. meeso

    December 16, 2010 at 5:30 pm

    Thank you for a great idea for dinner 🙂

    Reply
  24. Nadia

    October 13, 2010 at 12:03 pm

    Hi,
    I tried this today and it turned out awesome,
    thanks alot

    Reply
  25. Rajani

    September 4, 2010 at 1:45 am

    nice nags… hardly been blog hopping off late… just a week left in India 🙁 anyways, love this kurma, feel inspired to cook this one.

    Reply
  26. nandini.p

    August 26, 2010 at 4:58 pm

    That looks so lovely… Your step by step is helpful. A less complicated navratan kurma as against many recipes i have come across.. Wud certainly like to try ur version.

    Reply
  27. Chitra

    August 26, 2010 at 11:41 am

    I have tried this long time back and blogged it too.. ur version sounds good.will try sometime 🙂

    Reply
  28. Jayashree

    August 26, 2010 at 6:03 am

    Beautiful pic. I love mixing up sweet and spicy….which makes this one of my fave curries.

    Reply
  29. Miri

    August 26, 2010 at 5:02 am

    We are like TH (and you!) – don't like sweet in our spice 😉

    The gravy looks yummy and am sure this is a real gem of a recipe

    Reply
  30. City Share

    August 25, 2010 at 7:30 pm

    Mmm, this looks delicious. We love Indian food, but we have never made a Korma before. Thanks for the recipe!

    Reply
  31. aipi

    August 25, 2010 at 6:36 pm

    Delicious !!..love the step by step pics..

    http://usmasala.blogspot.com/

    Reply
  32. Ananda Rajashekar

    August 25, 2010 at 6:36 pm

    I recently cooked Navratan kurma, loved it! even i skipped pineapple though raisin was very well in it 🙂 beautiful first click!

    Reply
  33. Ann

    August 25, 2010 at 5:46 pm

    Yum. This looks like a great recipe, nags. Your paneer butter masala is a staple in my "North Indian food" arsenal. Hope to try this out soon. I ate Navratan a long time back in bombay, I want to say it was at the old Centaur Hotel. My cousin and I spent the whole night trying to count all 9 veggies. Unrelated – great minds think alike – I hate sweet in my curry too! Cheers!

    Reply
  34. meeso

    August 25, 2010 at 5:00 pm

    Delicious, a serious favorite of mine!

    Reply
  35. Kalyani

    August 25, 2010 at 4:05 pm

    wow i love the color & the curry look delicious nags ……

    Reply
  36. Priya

    August 25, 2010 at 3:32 pm

    Just love this kurma with jeera rice, gorgeous looking kurma..

    Reply
  37. Hyderabad City Events

    August 25, 2010 at 9:16 am

    very nice blog and have book marked it,come know about other recipes of hyderabad only at crazyhyderabad.com

    Reply
  38. Arielle

    August 25, 2010 at 7:35 am

    This looks great, and so simple! Would it also be good with coconut milk??

    Reply
  39. Shruti

    August 25, 2010 at 7:01 am

    Hi,

    This looks yummy! And really appreciate the step by step photos!

    Reply
  40. Janu

    August 25, 2010 at 6:38 am

    Wow!!Wow!! Awesome recipe! Looks yum!!

    Reply
  41. jeyashrisuresh

    August 25, 2010 at 6:17 am

    as u said, i too dont like the addition of pineapple in this, this idea of adding raisins is very good,and love the korma and ur click.

    Reply
  42. sangeeta

    August 25, 2010 at 5:15 am

    Hmmm…even i don't like the pine apple pieces spoiling the korma , a few raisins can be tolerated though.
    You picture looks great as always ….

    Reply
  43. Priti

    August 25, 2010 at 4:47 am

    Looks yum..I do the same thing …grind the raisins 🙂

    Reply
  44. Arch

    August 25, 2010 at 4:27 am

    Awesome pic…I never liked this in restaurants because of the overdose of sweetness, but your version sounds good…

    Reply
  45. Prathibha

    August 25, 2010 at 4:06 am

    Looks very yummy….one of my fav curries..planning to make this from a while

    Reply
  46. Priya (Yallapantula) Mitharwal

    August 25, 2010 at 4:00 am

    What a lovely looking navaratan korma, my husband's favorite. But, I am ok with it as it is very mild and I like spicy stuff 🙂

    Reply
  47. Mriganayani

    August 25, 2010 at 3:37 am

    OMG…love it love it love it…can I come over for dinner? Please..

    Reply
  48. Radhika

    August 25, 2010 at 3:27 am

    Not only Mughals, I love it too.

    Reply
  49. srividhya Ravikumar

    August 25, 2010 at 3:26 am

    lovely presentation nags.. looks delicious..

    Reply
  50. Pavithra

    August 25, 2010 at 3:20 am

    Looks awesome nags .. one of my most fav one too..

    Reply
  51. Sharmilee! :)

    August 25, 2010 at 5:35 am

    I have tasted this once in a restaurant and totally loved it…I have a version too will post in sometime

    Reply
  52. RAKS KITCHEN

    August 25, 2010 at 5:22 am

    I have tasted this long time back in North India and because of the sweet things I too dint liked it.this recipe sounds nice 🙂

    Reply
  53. Nags

    August 25, 2010 at 3:38 am

    I made this over a month back. If you come for dinner tonight, it will be dried out chapati with pickle out of a bottle but do join! The more the merrier 😀

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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