Navratan Korma, or nine-gem curry, is a creamy Indian vegetable curry recipe. A variety of vegetables, fruit and nuts are cooked in a rich and creamy gravy.
Navratna kurma is essentially a vegetable korma but has the addition of extra luxurious nuts and fruit. It's no wonder that the name of the dish is nine gems! It is especially served on special occasions and can even be part of your Diwali dinner menu.
Navratan korma is slightly sweet and mild in spice, but packs big on flavour thanks to the perfect medley of vegetables, paneer and coconut milk gravy. The curry takes some time to prepare, but the end result is well worth it!
The dish originates from Mughlai cuisine and is often found on the menu of Indian restaurants.
Other fancy curries you might like are khoya kaju, paneer kali mirch and paneer palak kofta curry.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
For the gravy
Oil - any neutral oil will be fine.
Onion, ginger paste, garlic paste, green chillies.
Tomatoes - either fresh or pureed.
Spice powders - turmeric powder, garam masala, red chilli powder, cumin coriander powder, cardamom powder
Dry Fenugreek leaves - known as Kasuri methi, to give restaurant flavours.
Cashew nuts
Yogurt - plain natural.
Vegetables
You can play around with different vegetables but I think these work best.
Potatoes, carrots, cauliflower florets, green beans, green peas
Spice powders - turmeric powder, garam masala, red chilli powder, cumin coriander powder.
Cumin seeds
Coconut milk - light or full fat
Garnishing
Mixed nuts (cashews, almonds, pistachios) and sultanas
Paneer cubes
Pineapple chunks
Sugar
Pomegranate arils and finely chopped coriander.
Hayley's Tips
- Omit the paneer to make vegan navratan korma
- Use fresh vegetables rather than frozen for the best texture and flavour.
Serving Suggestions
Serve navratan korma alongside an Indian flatbread like hot rotlis, tandoori roti or whole wheat chapatis. Plain parathas also go great.
I love it with the equally royal shahi pulao but jeera rice or even plain basmati rice work well too.
Storage
Store in an airtight container for up to 3-4 days in the refrigerator.
I do not recommend freezing this recipe as the vegetables will loose texture upon defrosting.
You can easily prep this dish ahead by making the gravy in advance and stored in the fridge the day before serving. On the day, cook the vegetables and assemble the korma.
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Navratan Korma
Equipment
- pan
- Blender
Ingredients
Gravy:
- 2 tablespoon sunflower oil
- 1 large onion
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chillies
- 3 plum tomatoes
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala
- 2 teaspoon red chilli powder
- 2 teaspoon cumin coriander powder
- ½ teaspoon cardamom powder
- ½ teaspoon kasuri methi
- 2 tablespoon cashew nuts
- 3 tablespoon yogurt
- salt to taste
Vegetables
- 1 tablespoon sunflower oil
- 1 teaspoon cumin seeds
- 1 large potato cubed
- 2 small carrots cubed
- 1 cup cauliflower florets
- ⅓ cup green beans chopped
- ⅓ cup peas
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ teaspoon red chilli powder
- 1 teaspoon cumin coriander powder
- 1 cup coconut milk
- salt to taste
Garnishing
- 1 teaspoon sunflower oil
- ½ cup mixed nuts cashews, almonds, pistachios
- 2 tablespoon sultanas
- ½ cup paneer cubed
- ½ cup pineapple chunks
- 1 tablespoon sugar
- 2-3 tablespoon pomegranate arils
- 2 tablespoon coriander finely chopped
Instructions
Gravy
- Heat oil then add sliced onions, ginger paste, garlic, green chillies and tomatoes.
- Saute until soft then add turmeric powder, garam masala, red chilli powder, ground cumin coriander and cardamom powder, kasuri methi and cashew nuts.
- Cook for a minute then allow to cool.
- Add yogurt and salt and blend to a smooth paste.
Cook the vegetables
- In the same pan, heat oil and add cumin seeds.
- Tip in potatoes and carrots. Cook for 3-4 minutes, then add cauliflower, green beans and peas.
- Add red chilli powder, turmeric, ground cumin coriander and garam masala.
- Add salt, cook the vegetables until just tender.
- Mix in the gravy, add coconut milk and stir well. Finish cooking the vegetables on a low heat for a couple of minutes.
Garnish
- In another pan, heat oil and add nuts, sultanas, paneer and pineaple and cook until the nuts are golden brown.
- Add to the korma. Add in the sugar, mix well and garnish with pomegranate and finely chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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