Go Back

Navratna Korma Recipe

A classic dish that's often served on special occasions due to its complexity and the variety of vegetables it features. Naratna Korma is a rich and flavorful North Indian curry that showcases nine different vegetables
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian, Mugal, Mughal
Servings 4 servings

Ingredients
  

  • 1 cup coconut milk
  • 250 grams cottage cheese paneer
  • 1 cup plain yogurt whisked until smooth
  • 1 1/2 cups water
  • 1 teaspoon salt or to taste
  • 3 tablespoons vegetable oil
  • 1/4 cup coarsely chopped raw cashews
  • 1/4 cup coarsely chopped raw almonds
  • 1/4 cup raisins
  • 3 cups finely chopped mixed vegetables carrots, potatoes, cauliflower, beans, peas
  • 2 bay leaves
  • 5 black cardamom pods lightly pounded
  • 2 1-inch cinnamon sticks
  • 4 whole cloves
  • 1 large onion finely chopped
  • 1 tablespoon peeled minced fresh ginger
  • 2 teaspoons fresh minced garlic
  • Plain yogurt
  • Fresh green chillies
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala plus more for garnish
  • 1/2 cup finely chopped fresh cilantro including soft stems

Instructions
 

  • Prepare the base: Blend coconut milk, yogurt, water, and salt until smooth.
    1 cup coconut milk, 1 cup plain yogurt, 1 1/2 cups water, 1 teaspoon salt
  • Sauté nuts and vegetables: Heat oil in a pan. Sauté cashews, almonds, and raisins until golden brown. Set aside. In the same pan, cook vegetables until golden. Set aside.
    3 tablespoons vegetable oil, 1/4 cup coarsely chopped raw cashews, 1/4 cup coarsely chopped raw almonds, 1/4 cup raisins, 3 cups finely chopped mixed vegetables
  • Cook spices and aromatics: Add more oil to the pan. Sauté bay leaves, cardamom, cinnamon, and cloves. Add onion and cook until browned. Add ginger, garlic, and green chillies. Stir in coriander, cumin, and garam masala.
    3 tablespoons vegetable oil, 2 bay leaves, 5 black cardamom pods, 2 1-inch cinnamon sticks, 4 whole cloves, 1 large onion, 1 tablespoon peeled minced fresh ginger, 2 teaspoons fresh minced garlic, Fresh green chillies, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala
  • Combine ingredients: Pour in the yogurt-coconut milk mixture. Cook for 5 minutes. Add paneer and cooked vegetables. Cover and simmer until vegetables are tender and sauce is thick. Stir in cilantro.
    250 grams cottage cheese, 3 cups finely chopped mixed vegetables, Plain yogurt
  • Serve: Transfer to a serving dish. Garnish with nut-raisin mixture, sprinkle with garam masala. Enjoy!
    1/2 cup finely chopped fresh cilantro