Creamy and decadent Navratan Korma is a rich dish made with an assortment of veggies, fruits and nuts. It pairs well with naan or tandoori roti.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 5
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 medium yellow onion (or 1 large yellow onion)
  • 1 inch ginger (chopped)
  • 4 large garlic cloves (chopped)
  • 1 green chili
  • 15-20 cashews
  • 1 tablespoon poppy seeds
  • 3 cups water (24 oz)
  • 1 medium potato (diced 1/2 inch wide pieces)
  • 1 cup cauliflower florets (small florets)
  • 1 large carrot (diced small)
  • 12-14 green beans (cut into 1-inch pieces)
  • 1/3 cup green peas (frozen)
  • 1 tablespoon oil
  • 1 tablespoon + 1/2 teaspoon ghee (divided)
  • 1 bay leaf
  • 2 cloves
  • 2-3 whole green cardamom
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chili powder (or to taste)
  • 3/4 cup water
  • 1 teaspoon salt (or to taste)
  • 3/4 teaspoon sugar
  • 1/4 cup cream
  • 2 teaspoons golden raisins
  • 5-6 whole cashews
  • pinch saffron strands (soaked in 1 tablespoon warm milk)
  • 1 tablespoon pomegranate arils
  • pinch cardamom powder
  • pinch garam masala
  • 2 tablespoons chopped pineapple (pieces)

Method

  1. To a large kadai or pan add chopped onion, ginger, garlic, green chili, 15-20 cashews, poppy seeds along with 3 cups (24 oz) water. Boil on medium heat for 15 to 20 minutes.
  2. Chop all the veggies and remember to chop them small. Chop the potatoes around 1/2 inch pieces and cauliflower into small florets. These way they will cook quickly when boiled in water.
  3. Meanwhile fill a pan with water and let it come to a boil. Once it starts to boil, add potato, cauliflower, carrot, beans and peas. Boil on medium heat for 10 minutes. After 10 minutes, the veggies will be fork tender, you do not want them mushy or be over-cooked. Drain them using a colander and set aside.
  4. Meanwhile once the onions, cashews, ginger, garlic have boiled for 15 to 20 minutes, turn off the heat. Let it cool down a bit and then transfer the entire mixture to a blender and blend to a smooth paste and set it aside.
  5. In a kadai/wok, heat 1 tablespoon oil and 1 tablespoon ghee on medium heat. Add bay leaf, cloves and cardamom. Let the spices sizzle. And then add the pureed onion cashew paste to it. Cook the paste on low-medium heat for 5 minutes.
  6. After the paste has cooked for 5 minutes, add the coriander powder, cumin and red chili powder.
  7. Stir and cook for 3 more minutes and then add the salt, sugar and water and continue to cook for 3 more minutes on low heat.
  8. Stir in the veggies. Mix and cook for 1 minute. Then add the cream and mix. Cook the veggies on low heat for 3 to 4 minutes.
  9. Meanwhile heat 1/2 teaspoon ghee in a small pan and add golden raisins and 6-7 cashews to it and fry until the raisins plump up, set it aside.
  10. Also, heat 1 tablespoon milk and then add a pinch of crushed saffron strands to it. Remove pan from heat and set aside.
  11. Add the pomegranate, the fried cashews and raisins and mix. Also add the prepared saffron milk.
  12. Mix everything together and cook for 2 more minutes. Sprinkle cardamom powder. Also sprinkle some garam masala on top and then turn off the heat.
  13. Let the curry cool down a bit, for 6 to 7 minutes and then add the pineapple pieces. Serve Navratan Korma warm with naan or tandoori roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.