Introduction

 

I still remember the first time I made Navratan Korma. A dear friend had asked me for the recipe, and I confidently said, "Of course, I have it!" Only to realize later that I had never actually made it before. It was quite a surprise considering the hundreds of recipes I’ve tried. But that’s the beauty of cooking – there’s always something new to discover.

 

Navratan Korma, which translates to “nine gems curry,” is a dish that truly embodies the richness and diversity of Indian cuisine. The blend of vegetables, nuts, and paneer in a creamy, fragrant gravy makes it a royal treat. This recipe was taught to me by the esteemed Chef Kadar Khan, and it’s been a favorite ever since. Let’s dive into this delicious journey together!

 

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Recipe of Navratan Korma

 

Ingredients

 

For Onion Gravy:

• Water as required

• 3-4 Onions

• 1 inch Cinnamon stick

• 8-10 Black peppercorns

• 3-4 Bay leaves

• 3-4 Green cardamom pods

• 4-5 Cloves

• ½ cup Cashew nuts

• ¼ cup Melon seeds

For Sautéing Vegetables:

• 1 tbsp Oil

• ½ inch Cinnamon stick

• 1 Black cardamom pod

• 2-3 Green cardamom pods

• 1 Mace piece

• 2 Bay leaves

• 2-3 Cloves

• 3-4 Black peppercorns

• 1 tsp Ginger & garlic paste

• 1 tsp Green chilli paste

• 3 Carrots, peeled

• 3 Potatoes, peeled

• 15-18 French beans

• 200 gms Cauliflower florets

• 1 tsp Salt

• ½ tsp Turmeric powder

• Splash of water

For Frying Dry Fruits & Paneer:

• 2 tsp Ghee

• 8-10 Pistachios

• 8-10 Almonds

• 8-10 Cashews

• 200 gms Paneer, diced

For Making Navratan Korma:

• 1 tsp Ghee

• 1 tbsp Oil

• 2 Bay leaves

• 10-12 Black peppercorns

• 4-5 Cloves

• 1 Mace piece

• 2 Green cardamom pods

• 1 tbsp Black cardamom

• ½ inch Cinnamon stick

• 1 tbsp Ginger & garlic paste

• 2 tsp Green chilli paste

• ½ tsp Turmeric powder

• 2 tsp Coriander powder

• 1 tsp Salt

• 1 cup Curd

• ½ cup Milk

• Water as required

• 10-12 Saffron strands

• Cashew paste

• ½ cup Green peas

• ½ tsp Green cardamom powder

• Pinch of Mace powder

 

 

Instructions

 

Step 1: Prepare the Base for Gravy

 

1. Boil Onions and Spices:

   • In a large pot, add water, onions, cinnamon, peppercorns, bay leaves, green cardamom, and cloves.

   • Boil until the onions are soft.

   • 

2. Blend Onion Paste:

   • Remove the spices from the mixture.

   • Blend the onions into a smooth paste.

   • 

3. Boil Cashews and Melon Seeds:

   • In a separate pot, boil cashews and melon seeds until soft.

   • 

4. Blend Cashew-Watermelon Seed Paste:

   • Blend the boiled cashews and melon seeds into a fine paste.

   • 

 

 

Step 2: Prepare the Vegetables

 

1. Chop Vegetables:

   • Peel and chop the carrots and potatoes into slightly thicker pieces.

   • Chop the beans and cauliflower into bite-sized pieces.

   • 

2. Sauté Vegetables:

   • In a large pan, heat oil.

   • Add cinnamon, black cardamom, green cardamom, mace, bay leaf, cloves, and black pepper.

   • Add ginger-garlic paste and green chilli paste. Sauté until aromatic.

   • Add chopped vegetables, salt, and turmeric powder.

   • Sauté until the vegetables are tender, adding a splash of water if needed.

   • 

 

 

Step 3: Fry the Nuts and Paneer

 

1. Fry Nuts:

   • In a small pan, heat ghee.

   • Fry pistachios, almonds, and cashews until golden brown.

   • Remove and set aside.

   • 

2. Fry Paneer:

   • In the same pan, fry diced paneer until golden brown.

   • Set aside.

   • 

 

 

Step 4: Prepare the Korma Gravy

 

1. Cook Spices and Onion Paste:

   • In a large pan, heat ghee and oil.

   • Add bay leaves, black peppercorns, cloves, mace, green cardamom, black cardamom, and cinnamon stick.

   • Add the onion paste and cook until the moisture evaporates.

   • 

2. Add Pastes and Spices:

   • Add ginger-garlic paste and green chilli paste. Cook until fragrant.

   • Add turmeric powder, coriander powder, and salt. Stir well.

   • 

3. Incorporate Dairy and Saffron:

   • Add curd and cook until the aroma develops.

   • Add milk and saffron. Cook until the sauce thickens.

   • 

 

 

Step 5: Finish the Korma

 

1. Combine Ingredients:

   • Add the sautéed vegetables, cashew paste, and boiled peas to the sauce.

   • Simmer until the flavors meld together.

   • 

2. Add Paneer and Final Spices:

   • Add fried paneer, green cardamom powder, and a pinch of mace powder.

   • Stir gently to combine.

   • 

3. Garnish and Serve:

   • Garnish with fried nuts.

   • Serve hot with basmati rice or naan bread.

   • 

 

Enjoy the creamy, aromatic Navratan Korma, with its blend of tender vegetables, crunchy nuts, and flavorful gravy!

 

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About the Recipe

 

Navratan Korma is a luxurious, creamy dish that combines a variety of vegetables, nuts, and paneer, all simmered in a flavorful, aromatic gravy. This dish is named “Navratan” (meaning nine gems) because it traditionally includes nine key ingredients, symbolizing the wealth and opulence of the royal kitchens of India. The rich, Mughlai heritage of this dish is evident in its complex flavors and sumptuous texture, making it a perfect choice for special occasions or when you want to treat yourself to something extraordinary.

 

 

Cooking Tips

 

1. Prep Ahead: Chop all vegetables and prepare the pastes in advance to streamline the cooking process.
2. Balance the Flavors: Taste as you go to ensure the perfect balance of spices and seasoning.
3. Soak the Nuts: Soak the cashews and melon seeds to make a smoother paste for the gravy.
4. Cook on Low Heat: Slow cooking enhances the flavors and helps the spices blend beautifully.
5. Avoid Overcooking Vegetables: Keep the vegetables slightly crunchy to add texture to the dish.

 

 

Pairing Guide

 

Navratan Korma pairs wonderfully with a variety of Indian breads and rice dishes:

1. Naan: Soft, buttery naan complements the rich gravy.
2. Jeera Rice: The subtle flavor of cumin rice enhances the dish without overpowering it.
3. Paratha: Flaky parathas add a delightful texture contrast.
4. Pulao: A mildly spiced rice dish like peas pulao works well.
5. Steamed Rice: Simple steamed rice is perfect for soaking up the flavorful korma gravy.

 

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Frequently Asked Questions about Navratan Korma Recipe

 

1. What is Navratan Korma?

Navratan Korma is a traditional Indian dish made with a variety of vegetables, nuts, and paneer cooked in a creamy, flavorful gravy. It is known for its rich taste and royal presentation.

 

2. How do you make the gravy for Navratan Korma?

The gravy is made by cooking onion paste with various spices, adding ginger-garlic paste, and then blending in a paste of boiled cashews and melon seeds. This mixture is further cooked with yogurt, milk, and saffron for a rich and creamy consistency.

 

3. Can I use any vegetables for Navratan Korma?

Yes, you can use a variety of vegetables like carrots, potatoes, beans, cauliflower, and peas. The key is to cut them into larger pieces so they don't disintegrate in the gravy.

 

4. What makes Navratan Korma different from other kormas?

Navratan Korma is distinguished by its use of nine different ingredients, including vegetables, nuts, and sometimes dried fruits, giving it a unique flavor and texture. It also uses a white or yellow gravy, unlike the more common red or brown korma gravies.

 

5. Is Navratan Korma spicy?

Navratan Korma is mildly spiced, focusing more on rich and aromatic flavors rather than heat. You can adjust the level of spice to your preference.

 

6. Can I make Navratan Korma vegan?

Yes, you can make a vegan version by substituting dairy ingredients with plant-based alternatives like coconut milk or cashew cream, and using tofu instead of paneer.

 

7. How do I store leftover Navratan Korma?

Store the leftover korma in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, adding a little water if needed.

 

8. Can I freeze Navratan Korma?

Yes, you can freeze Navratan Korma. Let it cool completely, then store it in a freezer-safe container for up to a month. Thaw it in the refrigerator before reheating.

 

9. What is the origin of Navratan Korma?

Navratan Korma has its roots in Mughlai cuisine, which was developed in the royal kitchens of the Mughal emperors. It reflects the opulence and rich flavors of that era.

 

10. What can I serve with Navratan Korma?

Navratan Korma pairs well with naan, jeera rice, paratha, pulao, or even simple steamed rice. These sides help to balance the rich and creamy flavors of the korma.

 

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