Navratan korma is extremely delicious, rich and creamy Mughlai dish. Navratan means nine jems (nav – nine and ratan - gems) and this korma is made using nine gems from the vegetables, fruits and dry fruits and cooked in creamy gravy. One can use less or more gems in their curry as per availability of ingredients and their taste. This curry is little bit on sweeter side due to fruits added in it. If you don’t like sweetness in curry, reduce the quantity of fruits or add just one fruit preferably pineapple. If you are looking for something mild, rich and gorgeous looking dish to impress your guests, this Navratan Korma is perfect to amaze them. Do try this recipe at your home and let me know how you liked it.
Serves – 5-6
- Green beans – 1 and ½ cups (cut into small pieces)
- Green peas – 1 and ½ cup
- Cauliflower florets – 1 cup
- Carrots – 1 cup (cut into small pieces)
*I have taken 5 cups of frozen vegetables, consists of green beans, cauliflower, carrots and green peas.
- Potatoes – 2 (cut into small cubes)
- Pineapple – 2 slices (discard middle portion and cut outer part into small cubes)
- Apple – ½ (cut into small cubes)
- Grapes – 6 (cut into halves)
- Some pomegranate seeds
- Cumin seeds – 1 tsp
- Cinnamon – 1 inch stick
- Green cardamom – 4
- Black peppercorns – 8
- Cloves – 3
- Red chilli powder – 2 and ½ tsp
- Coriander powder – 1 and ½ tsp
- Cumin powder – 1 and ½ tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp (Optional)
- Onions -2 (finely chopped) – Chop it in a food processor or make a puree in a blender
- Tomato puree – ½ cup (I used store bought)
- Ginger garlic paste – 2 tsp
- Yogurt – ¼ cup
- Fresh cream – ½ cup
- Some golden raisins and cashew nuts
- Oil – 1 tbsp
- Ghee / clarified butter – 1 tbsp
- Salt to taste
How to make Navratan Korma ?
- Heat up oil and ghee together on medium heat.
- Add whole spices and sauté for a minute.
- Add onions and sauté until they turn light brown, stirring constantly.
- Add ginger garlic paste and sauté for few seconds until raw smell goes away.
- Add tomato puree and mix well. Cook for couple of minutes, stirring occasionally. If you are using homemade tomato puree which is quite thin then cook until all moisture from puree evaporates.
- Reduce the heat and add all spice powders and salt to taste. Mix this really well; make sure not to burn the spices.
- Add around a cup of water and yogurt. Mix well and allow this mixture to simmer for 6-8 minutes, stirring occasionally. This will infuse all the flavors in curry.
- Add vegetables and mix well.
- Cover and cook on medium heat for 8-10 minutes until veggies are cooked completely. Keep stirring occasionally. Make sure not to overcook otherwise veggies won’t retain their shape in curry, they may get mashed up.
- Now add all fruits, dry fruits and cream.
- Sprinkle garam masala and mix well.
- Reduce the heat to low and cover. Allow curry to simmer for 8-10 minutes.
- Now curry is ready.
- Garnish with fresh cream and pomegranate seeds.
- Serve hot with naan or jeera rice.