This creamy vegetable curry is the tastiest way to eat your veggies! It’s a famous Indian dish known as Navratan korma, which translates to “nine-gem” curry. It sounds fancy but after you make it just once, you’ll see how easy it is to make!
(If you’re looking for the instant pot version of this recipe, visit this blog post)
THIS DISH IS ROYAL.
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. Vegetable korma was created in imperial kitchens and served to kings, queens, and other royals during the Mughal era in India.
If you’ve never had Mughlai cuisine, you’re in for a treat. Mughlai dishes are always over-the-top and incredibly delicious. They usually include dried fruit and nuts like golden raisins and cashews as well as heavy cream or coconut milk. I typically make Mughlai dishes (korma, shami kebab, malai kofta, etc) on special occasions or when we have guests over for dinner.
THIS IS MUCH BETTER THAN RESTAURANT KORMA.
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.
NAVRATAN KORMA IS EASY TO ADAPT.
I use 4 cups of chopped, mixed vegetables as well as 2 cups of potatoes, cut into small cubes. If you don’t want to use potatoes, you can use sweet potatoes or another vegetable. I use different vegetables depending on what’s in season. I prefer to use fresh vegetables, but a combination of fresh and frozen veggies work too. You can also add paneer if you’d like.
This dish is one of my favorite Indian vegetarian recipes. Stir some cream and fenugreek leaves into the curry, then top it off with ghee-coated cashews and golden raisins.Print
- 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli)
- 2 cups potato, chopped into 1 inch cubes
- 2 tablespoons ghee
- ½ teaspoon cumin seeds
- 2 onions, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 inch ginger, roughly chopped
- 1–2 thai bird chilies (or 1 serrano pepper)
- 1 large tomato
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon Kashmiri chili powder (or ½ teaspoon paprika and pinch of cayenne)
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cardamom powder
- ½ cup cashews
- 1 ½ cup water
Prep the Veggies:
- Bring water to a boil then add the chopped 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 for now.
- Heat 2 tablespoons ghee in a medium pot (I use a Dutch Oven) over medium heat.
- Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.
- Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews.
- Stir-fry for 8-10 minutes.
- Let this cool and then pour into a blender along with 1 ½ cups of water.
- Puree until smooth.
- Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
- Add coconut cream and kasoori methi to the pot and stir.
- In a small pan over medium heat, add 1 tablespoon of ghee, golden raisins, and cashews. Stir-fry for a minute, then add sprinkle this over the curry along with some chopped cilantro.