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 easily adaptable.
I use 4 cups of chopped, mixed vegetables as well as 2 cups of potatoes, cut into small cubes. I think potatoes are fine in moderation (and they are now allowed on the Whole30) but if you don’t want to use potatoes – just replace them with 2 cups of sweet potatoes or with vegetables that you do like.
I use different vegetables depending on what’s in season. I prefer to use fresh vegetables, but I do use frozen or a combination of fresh and frozen if I have to. If you eat cheese, you can add some paneer and if you prefer a sweeter korma, try adding pineapple slices.
This dish is one of my favorite Indian vegetarian recipes. After you prepare your vegetables (according to the directions below), you create a saucy and spicy curry. Once the curry is done, you finish it off with some ghee-soaked cashews and golden raisins, coconut cream and kasoori methi (dried fenugreek leaves).
- 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli)
- 2 cups potato, chopped into 1 inch cubes
- 2 tablespoons Grassfed Organic 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
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala
- ¼ teaspoon Cardamom Powder (freshly ground is best)
- ½ cup Cashews
- 1 ½ cup water
- 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.
- In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the curry.
- Add coconut cream and kasoori methi to the pot.
- Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.