Veg Navratan Korma
Veg Navratan Korma is a rich and creamy North Indian curry made with a medley of nine vegetables, fruits, and nuts cooked in a mildly spiced, aromatic gravy. Known for its royal taste and vibrant colors, this dish is often served at festive occasions with naan or pulao.
Ingredients
For the Curry:
- ¼ cup Oil/Ghee
- 1 Black Cardamom
- 6–7 Green Cardamoms
- 5–6 Cloves
- 2 large Mace blades
- 1 Star Anise (Chakri Phool)
- 1 piece (1.5") Cinnamon
- 3 cups Onion (small diced)
- 7–8 Garlic Cloves (sliced)
- 2 tbsp Ginger (chopped)
- 2 Green Chillies (chopped)
- ¼ cup Cashew Nuts
- ¼ cup Almonds
- ¼ cup Peanuts
- 1 tsp Turmeric
- 1 tbsp Kashmiri Red Chilli Powder
- 1½ tbsp Coriander Powder
- 2 tsp Roasted Cumin Powder
- 1 cup Curd
- 2 cups Tomato (sliced)
- Salt to taste
- 2 tsp Kasoori Methi (dried fenugreek)
- 1½ litres Water
For the Veggies:
- A dash of Oil
- 2 tbsp Butter
- 1 tsp Shahi Jeera
- 1 tsp Garlic (chopped)
- 1 tsp Ginger (chopped)
- 1 tsp Green Chilli (chopped)
- ½ cup Boiled Potato (diced)
- ½ cup Carrots
- ½ cup Beans (chopped)
- 1 cup Cauliflower Florets
- ½ cup Water Chestnut (Singhara)
- Salt to taste
- ½ tsp Turmeric
- ½ tsp Red Chilli Powder
- ½ tsp Roasted Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Kasoori Methi (dried)
- 2 cups Water
- ½ cup Paneer Cubes
- ½ cup Boiled Green Peas
- A handful of Roasted Pistachios
- A handful of Roasted Almonds
- ¼ cup Cream
- 1 tsp Sugar
Instructions
For Navratan Curry
- Heat a pan and pour the oil. To the hot oil add black cardamom, cardamom, cloves, mace, star anise, cinnamon, and stir them. Add the onions, garlic, ginger, green chillies and cook on high heat for 3-4mins. Sprinkle turmeric, chilli powder, coriander powder and cumin powder. Stir for a minute, turn the heat to high and add whisked curd. Cook the curd on high heat while constantly stirring till oil oozes out. At this stage add in the diced tomatoes, salt and Kasoori Methi leaves. Cook for 5 minutes on hight heat and then add water.
- Bring water to a boil and cook till tomatoes are mashy and cashewnuts go soft. Turn off the heat and let it cool down a bit. Remove the whole spices from the curry and discard them. Add the remaining curry into a mixer grinder and grind it to a smooth paste. Keep it aside.
For Veggies
- In a fresh pan pour a dash of oil and butter. Once it melts add shahi jeera and stir. Add garlic, ginger and green chillies and cook them for a minute. Add in the potato, carrots, beans, cauliflower, water chestnuts, salt and toss them together. Cook for 2 mins and then sprinkle turmeric, chilli powder, cumins powder, coriander powder, Kasoori Methi and cook for another minute.
- Add water and bring it to a boil, lower the heat and cook till all the veggies are about ¾ cooked. At this stage add the curry and while adding the curry pass it through a strainer. Add some water if the curry is too thick. Bring the curry to a boil, add in paneer and green peas. Check and adjust the seasoning. Cook till the veggies are tender. For finishing add roasted pista, almonds, cream and sugar. Give a quick stir and veg Navratan korma is ready. Serve hot with Phulka, paratha or rice.
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