Navratan Korma

Dive into the lavish flavors of Navratan Korma, a royal Indian curry that marries wholesome vegetables, paneer, and rich, creamy spices. This vegetarian delicacy, translating to "Nine Jewels," features a medley of carrots, cauliflower, green beans, and peas cooked to tender perfection alongside golden-fried paneer cubes, crunchy cashews, and sweet raisins. The aromatic blend of cinnamon, cardamom, cloves, and garam masala infuses every bite with authentic warmth, while a luscious sauce made from tomatoes, yogurt, milk, and fresh cream lends a silky, indulgent texture. Perfectly balanced with subtle sweetness and spice, Navratan Korma is a showstopping dish best served with buttered naan, flaky parathas, or fragrant basmati rice for a memorable meal that celebrates the essence of Indian cuisine. Cooking or entertaining? This dreamy korma promises to impress every time!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium, diced Carrots
• 1 cup, chopped Green beans
• 1 cup Green peas
• 1 cup Cauliflower florets
• 1 medium, diced Potato
• 150 grams, cubed Paneer
• 12 pieces Cashews
• 2 tablespoons Raisins
• 2 medium, finely chopped Onions
• 2 medium, pureed Tomatoes
• 1 teaspoon Ginger-garlic paste
• 0.5 cup Fresh cream
• 1 cup Milk
• 2 tablespoons Yogurt (curd)
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 piece Bay leaf
• 1 inch Cinnamon stick
• 2 pods Green cardamom
• 2 pieces Cloves
• 3 tablespoons Cooking oil or ghee
• 1 teaspoon (or to taste) Salt
• 1 teaspoon Sugar
• 2 tablespoons (for garnish) Chopped cilantro

Directions

Step 1

Heat 1 tablespoon of oil or ghee in a large pan over medium heat. Fry the paneer cubes until golden brown on all sides. Remove and set aside.

Step 2

In the same pan, add the cashews and fry for 1 minute until golden. Remove and set aside.

Step 3

Blanch the vegetables (carrots, green beans, green peas, cauliflower, and potatoes) in salted boiling water for 5-7 minutes or until partially cooked. Drain and set aside.

Step 4

In the pan, heat the remaining oil or ghee. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 20-30 seconds until aromatic.

Step 5

Add the chopped onions and cook until golden brown, stirring occasionally.

Step 6

Mix in the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.

Step 7

Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and oil begins to separate.

Step 8

Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.

Step 9

Add the yogurt and stir continuously to prevent it from curdling. Cook for 2 minutes.

Step 10

Pour in the milk, followed by the cooked vegetables and paneer cubes. Mix gently.

Step 11

Reduce the heat to low and let the curry simmer for 7-8 minutes, stirring occasionally.

Step 12

Stir in the fresh cream, garam masala, sugar, fried cashews, and raisins. Cook for an additional 2-3 minutes.

Step 13

Garnish with chopped cilantro before serving.

Step 14

Serve hot with naan, roti, or steamed basmati rice.

Nutrition Facts

Serving size	1715.2 grams (1715.2g)

Amount per serving	% Daily Value*
Calories	1900

Total Fat 119.00g	153%
Saturated Fat 44.20g	221%
Polyunsaturated Fat 4.30g
Cholesterol 191mg	64%
Sodium 3981mg	173%
Total Carbohydrate 166.10g	60%
Dietary Fiber 31.50g	113%
Total Sugars 84.70g
Protein 59.00g	118%

Vitamin D 111IU	554%
Calcium 1442mg	111%
Iron 12mg	67%
Potassium 3962mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 12.0%

Carbs: 33.7%