Navratan Korma (vegetable Kurma) recipe

Navratan Korma is a rich, creamy and flavorful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables and nuts that make up the curry. My recipe is sweet, spicy, nutty and creamy. Though it consists of many ingredients, Navratan Korma is actually an easy dish to prepare. There are a few steps, but the more often you make this, the easier it’ll become. I’m also certain that as soon as you finish this meal, you’ll already have plans to make it again soon.

Actually i didnt add any fruits in this recipe. If you like you can add pineapple chunks or pomegranate pearls. I used fresh vegetables and frozen peas. You can prepare it with mixed frozen vegetables also. Serve this korma with my Naan, chapatti,Coconut Milk Rice, jeera rice. This sweet, spicy, nutty, and creamy curry is unlike any dish you’ve had before.

Serves : 5-6

Prep Time : 30 mins        Cooking Time : 30 mins


Vegetables : 2.5 cups (Potato,carrots, capsicum, frozen peas, cauliflower or as per ur choices of veggies)

Paneer : 3/4 cups

Raisins : 15

Cream : 3/4 cups

Kasthuri methi : 1 tbsp

Kashimiri Chilly powder : 1 tbsp

Coriander Powder : 2 tbsp

Garam masala powder : 1 tbsp

Turmeric powder : 1 tsp

Salt to taste

To make a paste:

Onion : 1 chopped

Tomato : 3 large chopped

Ginger : 1 inch

Garlic : 5-6

Cashews : 10-12

Oil : 1 tbsp

To Temper :

Oil /  Butter : 2 tbsp

Cinnamon stick : 1 inch

Cardamon : 3

Cloves : 3

Fennel seeds : 1 tsp

Star Anise : 1


  1. Bring water to a boil then add the cubed potatoes. Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes. Drain the veggies in a colander and set aside. In other side, heat oil in a pan. Fry raisins along with paneer, set aside now.

2. In the same pan, fry onion, garlic, ginger and cashews for 3 mins. Then add tomatoes, cook till mushy. Allow it to cool down, then make a paste.

3. Heat ghee/butter in a pan, temper with tempering ingredients. Add in ground paste, along with spice powders and salt. Allow it to cook for 3 mins or raw smell leaves.

4. Now add in cooked veggies, fried raisins and paneer. Boil it for 3 mins. Then add in cream and kasthuri methi. Boil it for 2 mins. Turn of the heat.

Garnish with coriander leaves. I served it with butter naan. 20170622_202829


  1. You can add pineapple chunks or pomegranate pearls, as your wish.
  2. After adding cream, just boil it for an bubble. Otherwise it will curdle.


6 Comments Add yours

  1. Megala says:

    Love the choice of spices you have used!

    Liked by 1 person

    1. Thanks a lot megala

      Liked by 1 person

  2. Love this recipe! It’s lip smacking good! I’m making this as soon as possible😋

    Liked by 2 people

    1. Thank u savvy. Do try n let me know how it’s turn out for u


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