Navratan Korma (Vegetable Korma)

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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!

Indian Vegetable Korma - restaurant quality vegetarian dish. This navratan korma is creamy, nutty and one of the best dishes I've made! myheartbeets.com
(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.

Indian Vegetable Korma - restaurant quality vegetarian dish. This navratan korma is creamy, nutty and one of the best dishes I've made! myheartbeets.com

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.

Serve this korma with my paleo naan, nut-free roti or basmati rice. This sweet, spicy, nutty, and creamy curry is unlike any dish you’ve had before. This dish really is regal!

Navratan Korma (Vegetable Korma)

Indian Vegetable Korma - restaurant quality vegetarian dish. This navratan korma is creamy, nutty and one of the best dishes I've made! myheartbeets.com

Navratan Korma (Vegetable Korma)

4.83 from 57 reviews
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Ingredients
 

Veggies:

  • 4 cups chopped vegetables peas, green beans, green bell pepper, carrots, broccoli
  • 2 cups potato chopped into 1 inch cubes

Curry:

Finishing Touches:

Instructions
 

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.

Make Curry:

  • 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.

Finishing Touches:

  • 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.
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Ben says

    5 stars
    Outstanding recipe. Have had a tricky time finding Indian recipes that taste like the ones from our favorite Indian restaurant (shoutout to Pintu’s in W. Springfield MA!) but this one gets us super super close. Have made this several times now and it’ll always be in our rotation. I add in a pinch of asafoetida at the end – if you haven’t used it, it was described to me as Indian umami and that it makes your dish taste a little more like you’d get at a restaurant and I completely agree.

  2. Karina says

    5 stars
    So delicious! Narvattan Korma is by far my favorite dish so its nice that I can make it at home when I can’t get to my favorite Indian restaurant! My dish didn’t get the orange color unfortunately, it came out more yellow. Not sure what it lacked in order to get the orange color, but over the flavors were amazing. Will definitely make again. ♡

    • My Heart Beets says

      Karina, I’m so glad you liked it! Thank you for letting me know how it turned out for you! As for the color, you can always add more kashmiri red chili powder or paprika to give it more of a red color if you’d like 🙂

  3. deepak says

    Hello Madam, read your post very well and your recipe was very good and I made it too but a little salt is too much, then from next time I will keep the salt a little less, you keep giving your recipe in this way.

  4. Daniel Crane says

    5 stars
    Hello!

    I love your recipes. Your butter chicken recipe has convinced my family that I am a Chef! With no training except for the internet!

    My wife has eczema and is allergic to tomatoes and cashews. This has presented me with regular culinary challenges.

    Do you have any ideas for substituting these ingredients in Indian food? I think I may be asking an impossible question (like asking can spaghetti sauce be delicious without tomatoes?…Uh oh.). I’m asking nonetheless because I love cooking and want to share food with my wife that we can both enjoy without allergic reactions.

    Thank you!
    Daniel

    • My Heart Beets says

      Hi Daniel, so glad to hear that you and your family enjoy my recipes 🙂 I’m sorry to hear about your wife’s allergies – we have several allergies in my family as well so I can relate. You can still make Indian food without tomatoes and without cashews and the dishes will still turn out well. I’m actually working on putting together a list of Indian recipes without tomatoes – hope to have that up soon. As for the recipes that do call for tomatoes, have you seen my nomato masala recipe? And as for substituting cashews, you can use almonds (soak in water overnight and peel – use those nuts instead of cashews) or you can try full-fat coconut milk. Please let me know how the recipes you try turn out for you!

  5. Daniel Crane says

    5 stars
    Hello!

    I love your recipes. Your butter chicken recipe has convinced my family that I am a Chef! With no training except for the internet!

    My wife has eczema and is allergic to tomatoes and cashews. This has presented me with regular culinary challenges.

    Do you have any ideas for substituting these ingredients in Indian food? I think I may be asking an impossible question (like asking can spaghetti sauce be delicious without tomatoes?…Uh oh.). I’m asking nonetheless because I love cooking and want to share food with my wife that we can both enjoy with allergic reactions.

    Thank you!
    Daniel

    • My Heart Beets says

      Hi Daniel! Have you seen my nomato masala? That may be a good option for you 🙂 As for cashews, you can always use blanched almonds (almond flour) 🙂 Hope that helps! Let me know if you try the nomato masala and what your wife thinks of those recipes!

  6. Swati says

    5 stars
    I made this last night and it turned out absolutely divine! Thank you for the delicious recipe, Ashley! This recipe is so flavorful yet low on heat! It’s perfect for some of my family members who can’t eat spicy Indian food.
    I’ve made a handful of your recipes and they were all delicious! Thank you again!

  7. Yolande Moller says

    5 stars
    Delious, good way of using vegetables you have on hand. Used almonds instead of cashews due to allergy and turned out great!

  8. Louis says

    5 stars
    This is the dish that got me in to cooking, and the main part of the first meal I cooked for my family when I left home. So easy to adapt, I’ve got a restricted diet and can use whatever nuts and veges I’m allowed. I tend to use almonds rather than cashews now, both as a taste preference and because they’re easier to digest. Fantastic recipe, have tried a few variations of Navratan Korma but this one makes me lick my plate clean (honestly, sometimes). Thanks!

  9. Coffee says

    3 stars
    hm this didn’t turn out amazing for me as much as the other reviews are saying (I followed the recipe exactly other than raisins). Kind of bland and feel like the veggies would have been better sauteed than just plain boiled. meh.

  10. Cerin says

    5 stars
    How did your korma turn reddish color while mine very yellowish like yellow dal. However, it turn out great taste, thank you

  11. Devarati says

    5 stars
    I just happen to bump into your website while searching for this specific recipe online. And am glad I chose to make it. The guests loved the flavor and it turned out so well. Thank you soo much for the recipe.

  12. Kirsten Roche says

    5 stars
    “Better than at the restaurant?” YES

    This is the most luxurious recipe I’ve probably ever made. The flavors are absolutely beautiful- it’s rich, creamy, and tastes like it should be terrible for you but the best part is, as decadent as it tastes, every bit is good for you! The only changes I made was putting in apricots instead of golden raisins (all the store had), olive oil instead of ghee and I added some white beans to it for protein.

    I actually moaned with delight when I smelled it after it finished cooking.

    So. So. Good. Thank you for this recipe!!!

  13. Rayanne says

    I really appreciate you sharing your passion for cooking with others! My husband is Malayali and we are trying our best to learn to cook Indian food! We used this recipe for dinner guest and everyone loved it! I love how healthy and full of so many different ingredients but at the same time all comes together so smoothly! I have shared it with many of my friends! Excited to look at the rest of your recipes 🙂
    P.S. You and your family are gorgeous!

  14. Rebecca Clarke says

    Hi,
    Is this suitable for freezing? I am wanting to make it 5-6 days ahead of when I need it (for christmas day).
    Thanks
    Bec

      • Steve D says

        5 stars
        I make this for my wife and I and always freeze the rest, and it’s never been an issue with the veggies or the flavor. Still wonderfully awesome!!

  15. Gary Schertz says

    5 stars
    I love it, my family loves it. It takes a pretty well stocked spice cabinet but I was able to get everything I needed in the bulk spice section at Sprouts for just a few dollars.

    Fantastic! 5-stars!

  16. Brianna says

    5 stars
    This is the second of your recipes I’ve cooked and it turned out great! I’m really terrible at following recipes precisely but your recipes are such a fantastic base to work from 🙂

    Thank you!

  17. Kelsey says

    5 stars
    Ashley you’re my favorite chef! Every one of your recipes that I’ve tried has made it to my favorites. I’ve tried a few navratan korma recipes and even after adjusting them to my taste, I couldn’t get it right. Yours is perfect! Thank you and please never stop posting 😀

  18. Olivia says

    Hello!

    I am making this tonight and am very excited. Do you have any suggestions for a coconut cream substitute? Or what will the dish be like without coconut cream? THANK YOU SO MUCH for taking the time to post this receipe and reply to comments!

  19. Alisa says

    Excited to try your recipe! For the curry, have you ever cut corners and used tomato sauce and onion powder instead of blending the raw ingredients? Don’t want to compromise the recipe too much, but in the interest of time and dirty dishes…

    • My Heart Beets says

      Hi Alisa! I haven’t tried this recipe with tomato sauce or onion powder but totally get what you’re saying about wanting to save time. I think it’d be fine to use tomato sauce… not so sure about the onion powder though…

  20. Heather says

    5 stars
    Just made this with leftover vegetables from my freezer, and added a little salt and sugar to taste. Amazing! Dhanyavaad!

  21. Ange says

    5 stars
    Best Korma recipe I’ve tried. Very easy once you’ve done it the 1st time. I adapt it for a vegan diet by subbing the ghee for dairy free spread. Absolutely love it and so does everyone else that I’ve made it for!

  22. Gen Gaus says

    I just made this last night and I was thoroughly impressed with the recipe. It was simple, but with a great depth of flavor. I can’t wait to try more of your recipes, thank you so much!

  23. Shari says

    5 stars
    This is SO delicious and it really wasn’t difficult to make! It’s a great way to raid your frig and use (up) a bunch of different vegetables, especially when you only have a bit of this and a bit of that left. I subbed turnips for potatoes and used yellow squash, eggplant, a bit of red bell pepper, cauliflower and broccoli for the other veggies. I didn’t have fenugreek leaves so put a dash of fenugreek powder in. I served it over cauliflower rice and have had it a couple of times with roasted chicken, once with lamb roast and just today with fried eggs.What an absolute delight! Thanks so much for this recipe, Ashley!

  24. Noah says

    I’ve made this before and love it. Starting to cook big batches of recipes so I can freeze some for future meals. Curious if you think this will freeze well or turn to mush once reheated.

  25. Andrew says

    The flavor was really nice, but I didn’t end up with much of the sauce/gravy like you have in your picture. What should I adjust?

    Thanks,
    Andrew

  26. Barry Crocker says

    5 stars
    I have been making different types of curries for years, but have always felt that I could not match up to the restaurants offerings. UNTIL today . I did enjoy a vegetable korma at a restaurant last week and thought I would have a go . Do not know why I picked this recipe but I am happy I did, it . I do not usually follow recipes exactly , and sometimes I do not have the exact ingredients , I ad all these except the specialised chili. I used some other chilli I had , I added a little cream It was perfect and will become a staple. It was a little hot for my wife and am not sure the best way to calm it down a little. It means I will need to make two curries but this will be worth it . I live in Mexico and am about to research the rest of your recipes Thanks

    • My Heart Beets says

      Barry, I’m so happy to hear that you liked this korma! Thanks for letting me know how it turned out for you 🙂 I hope you’ll let me know what you think of any other recipes you try!

  27. Donna says

    5 stars
    This is so delicious! Absolutely lived up to my expectations, and then some. The leftovers reheat very well (korma-filled jacket spud today) and the flavours are fresh and strong even on day 3. I’ve never made a korma before and this will definitely be in rotation for me. Yum!!! Thanks so much for sharing your recipes.

      • Donna says

        So, one of my part-time coworkers just stopped by and said “I heard you brought in something with vegetables the other day that smelt amazing! What was it?” Nobody asked me at the time and I don’t know how it came up in conversation today, but I thought you’d like to know that your korma made it to office gossip/water cooler conversation status. 😀 (I’ve sent her the link, hopefully she’ll try it for herself soon.)

  28. Kim says

    5 stars
    I made this tonight, and it was glorious. Recipe easily makes enough to serve 4 hungry people, so my partner and I have leftovers. Score!! Thanks for sharing this recipe, it truly is better than the restaurant version. I added fresh grapes at the end as I have always been fond of it that way, and it was perfect. I need to get some of that chili powder (had to substitute) and fenugreek, I am sure next time when I have those on hand it will be even better. Thanks for the wonderful recipe!

    • My Heart Beets says

      Kim, I’m so happy to hear that! Thank you so much for letting me know how it turned out for you 🙂 Fresh grapes sound amazing – I will have to try that the next time I make this!

  29. Lam says

    5 stars
    This was delicious! Tasted just like the navratan korma we enjoy at our local Indian restaurant but we made ours spicier. Two Serrano peppers gave it quite a kick! We did not add the finishing touches other than the coconut milk. Enjoyed by my husband and 14 year old daughter with some Indian spiced steelhead.

  30. MVP says

    Do you have alternatives to cashews in the curry? I imagine it thickens the curry, but we have nut allergies.
    Thanks!

    • My Heart Beets says

      You can use almonds instead – I suggest soaking them in water first and removing the peel before using them (if you microwave them, the peel is easier to remove). Let me know how this turns out for you!

      • Kit says

        Thank you for this advice! I am trying to do some of the recipes from your IFUP book, and the rest of us would LOVE the kormas made with cashews, but daughter has extreme cashew allergy. I was scanning through the comments on this recipe looking to see if you had a recommended substitute so I didn’t just try something blind and ruin what might have been a great dish. Can’t wait to go make chicken korma… and then come back and try this curry as well! We have loved every single one of your dishes so far. Indian is our favorite cuisine. Husband is Polish, grew up in the tarts mountains with fairly bland meat and potato dishes, and fell in love with the amazing flavors of Indian food. He and the kids are absolutely thrilled that now I can make these awesome recipes right here at home. They can’t get enough!

        • My Heart Beets says

          Hi Kit! Almonds or coconut milk would be a good substitute for cashews in this recipe! Someone actually asked about this same thing due to a cashew allergy in my Instant Pot Indian Food group on Facebook and said the coconut milk worked as a good sub! Let me know how it turns out for you when you make it 🙂

  31. Kristina says

    5 stars
    This dish is unbelievable. This review is the first recipe review I’ve ever posted because this korma is so unreal. I added pan fried tofu on top and used butter for ghee but otherwise I followed it as it appears. Thank you!!

  32. Viv says

    5 stars
    This is divine! Thank you so much for sharing. I replaced the potatoes with cauliflower and used green, purple, yellow beans, carrots and rutabaga. An absolute feast!

  33. Alan says

    2 stars
    Nice presentation, but as it turned out, I did not like this recipe very much. Overall, it didn’t completely suck, but it seemed like a lot of work for a mediocre result. The coconut cream added tons of calories without adding any flavor that I liked; I’d very much prefer some kind of low-calorie sour cream or something. There were too many potato pieces, way too many cashews, and the spice proportions didn’t work all that well; a much simpler but more intense spice mix actually works better IMO. I am NOT dreaming of trying it again. Sorry to be a wet rag.

  34. Sarah says

    5 stars
    Great recipe! I recently discovered Indian cuisine and this was my fav dish at our local restaurant so I thought I’d try my hand at making it. So yummy! I love spicy food and would actually like to make the next batch (and there will definitely be a next batch!) a little spicier. What would you recommend? More Thai chili’s? More chili powder? Or maybe some cayenne? If anyone has made a spicier version and could offer advice I would really appreciate it! Again excellent recipe and I will definitely be trying more from this website.

    • My Heart Beets says

      Thanks, Sarah! I’m so happy to hear that you liked it so much 🙂 To make it spicier, you can add Thai chilies, serrano pepper or cayenne – any of those will work and you can use as much as you’d like! My husband prefers really spicy food and I prefer more mild food – so I usually add chopped serrano chilies as a garnish for him, but that may be too spicy for most people.

  35. Deanna says

    4 stars
    I made this on Wednesday (the korma part) and then cooked the vegetables and served it on Friday. I used 4 medium yellow potatoes, two carrots, 1 red bell pepper and some frozen peas. I think next time I’ll user one fewer potato and add 1-2 carrots. Also, this got really thick after it was in the fridge and even when I reheated it and then added the vegetables it was super thick so I ended up adding at least a cup (probably closer to two) of water to get it to loosen up. This really deleted the spices so I had to throw more back in at the end. Not sure if this is a dish I would do in advance next time because of how thick it got. I did use cilantro as a garnish but forgot to add the chopped cashews as a garnish otherwise I followed the recipe (except for having to add the water and then add a bit more of each spice to get it back to where it should have been). Next time this is a dish I will make and serve the same day and then I know I won’t have to make any adjustments. My friends really loved it and went back for seconds and raved about how good it was. Your recipes are outstanding and I can’t thank you enough for all the hard work you do to bring us these delicious recipes. In fact, the menu last night was mostly your dishes – this dish, Curried Tomato Soup, Masala Cauliflower, and your chai spiced chocolates were all on the menu.

    • My Heart Beets says

      Glad you like my recipes!! Also, most kormas do thicken in the fridge so you did the right thing by adding water. If you do make this in advance again though, I’d suggest using less water or heating the curry to reduce the water so that it doesn’t take away from the flavor. Anyway, love that your menu was mostly my heart beets recipes!

  36. Sarah says

    5 stars
    I tried your recipe and it is absolutely fantastic! I used aubergeens, potatoes, carrots, cauliflower, peas, spinach, tomato and chickpeas as veggies, and all the spices and other ingredients. It is very very very good and it was appreciated by all my guests. Thanks for sharing it!

  37. Theresa Kehrer says

    5 stars
    I made four different Indian dishes for a large dinner party on Saturday. Several of my guests are vegan and one can’t eat gluten. I had agonized over the menu for this group, then found your website. This recipe sounded perfect. I used an assortment of colorful vegetables and made a double batch. I wish you could have heard the crowd at the table when they tasted this. The Kashmiri chili powder is a must for the heat the recipe needs, and I ended up making my own Garam Masala (from a recipe online) because I couldn’t find it. Other than that, I followed the recipe exactly. I made the curry the day before and kept it in the refrigerator, then cooked the vegetables that morning, assembled the dish and heated it right before serving.
    Everyone said it was the best Indian food they had EVER eaten, and these are sophisticated people who eat in great restaurants. Kudos!

  38. Adam says

    5 stars
    Oh wow! I had spent years trying to find a good Vegetalbe Korma recipe and they always came out so bland and flavorless. I saw this today and I thought I would try it. It was absolutely delicious! Thank you so much for sharing this with us. My kids loved it! I decided to add some heavy cream to it to make it a bit richer. That worked perfectly. For another side dish, I dredged some boneless chicken thighs in a mixture of curry powder, flour, salt and fresh ground pepper and fried in ghee. The rice with the korma over it and the side chicken made for a perfect dish. This is definitely a keeper and thanks again! Blessings.

  39. Andrea says

    5 stars
    I am crazy about Indian food, veggie korma especially. I have had some great kormas at restaurants but never thought I could make it myself. This recipe was easy to follow and crazy delicious! To veganize, I replaced ghee with canola oil. I was in a pinch and couldn’t find any Kashmiri chili powder so I omitted it. Wish I had some because it needed just a tad more heat. Ladled it over a bed of jasmine rice and scooped up with your naan. SO. GOOD. THANK YOU!

  40. Maz says

    So glad i found this recipe!!! I bought a vegetable masala mix from india. What step should i use it in and what spices should I omit?

  41. Maz says

    Really looking forward to making this and glad I found this recipe!!!! I bought a masala vegetable spice mix from india. What steps shouldnI use it in and which spices should I omit?

  42. Lakshmi says

    5 stars
    I have always been looking for a good navratan korma recipe and this changed my life! Absolutely delicious. The whole family loved it. Thank you Ashley ji!

  43. Francesca says

    Just a little confused. Is kasoori methi fenungreek leaves? About to make this curry which looks delicious.Also when I was in Delhi last year we had a very nice creamy cashew nut dish with peas and paneer. It was a whitish dish so it didn’t have tomatoes. Can you recognise this and give me the name of it. Would love to recreate it. We ate a number of vegetable curries in our hotels. Would these be vegetable kormas?

    • My Heart Beets says

      yes, kasoori methi is the same thing as fenugreek leaves. The creamy cashew paneer and pea dish might have been a recipe for shahi paneer korma? If you have my eBook you can make the Chicken Korma recipe and just replace the chicken with paneer.

  44. Lori says

    Hello! This looks wonderful and hoping to make it for some friends that are Vegan in just a few days. Wondering what your thoughts are on using a butter substitute rather than the Ghee, and then I have Fenugreek but not the Fenugreek leaves so how could that translate? Best in the New Year, and looking forward to exploring your site further, especially the Indian dishes as we live over an hour away from any Indian restaraunt 🙂

    • My Heart Beets says

      Thanks, Lori! You can use coconut oil or the fat of your choice instead of ghee – that’s not a problem. Fenugreek seeds are very different from fenugreek leaves though, so you can just leave that out completely if you can’t get it before making this dish for your friends. Please let me know what everyone thinks of the recipe! 🙂

  45. Stacey says

    5 stars
    Oh yeah, I added sweet potatoes along with the regular potaotes, just because I love sweet potatoes. Very versatile dish, indeed.

  46. Stacey says

    5 stars
    Made this last night. It’s fabulous! I had to use chopped dried apricots in place of raisins–forgot to buy them. Made a double batch, froze the other half. Hopefully freezing won’t ruin it. Thanks for this awesome recipe.

  47. John says

    Some of those recipes are not even truly Indian. Kormas, Tikka Masala, Rogan Josh (though that one is rather good) and especially butter chicken the last one which is awful anyway are recipes that have been done by white people in Europe (Britain) and North America. They are made for the people who are only novices to curries. The real Indian ones may get so hot we may not even like them anyway though

  48. Caity Paige says

    Hey, I cannot tell you how happy I am that I found this recipe. There is a India restaurant a few blocks away from me and it’s has the most amazing curries ever. Their kormas are to die for, and I seriously would dream about the navratan korma… Drools. I was looking for recipes to make it and I tried yours last night and it was delicious. So close to the restaurants, the only difference is that their curry was slightly sweeter. Do you have a suggestion on how to achieve this? I’ve seen people adding an apple or pineapple… But I wanted to ask you first. Thank you!

  49. Bibitha says

    4 stars
    Delicious. .i never thought navaratna kurma would be this easy to prepare, thank u for sharing…its the star dish for my son’s bday party tomorrow ☺

  50. Vaishak says

    5 stars
    HI Ashley,

    I didn’t know to make navratan korma before, visiting your blog. Really nice presentation and steps.

    I really loved the menu card type summary, you had given. Do you make those pages on your own, or is there a template you can get?
    Also, Like along with the comments people are able to rate your writing? What do you use, for that?
    Just wanted to know, as someone curious about food blogging.

    Would be great to hear from you.

    Wishing u great success and peace (both are needed to stay calm these days 🙂 )

    Regards
    Vaishak S

  51. zminnorthbethesda says

    5 stars
    You are so talented. Thank you for the lovely recipes! I am using this korma recipe without the addition of water and a bit of extra coconut milk. The base is so robust and bold that I just can’t dilute it!

  52. Julie says

    I can’t stop eating it. I am eating it like a stew! It’s too good to dilute with cauliflower rice. Seriously. I didn’t have a tomato, so I puréed some sweet potato and a splash of apple cider vinegar in with the curry. Seems to have worked! Maybe next time I will soak the cashews before putting them in the curry so it gets more creamy. But I did use an immersion blender, so that could have affected the consistency!

  53. JamieLee says

    5 stars
    Made this yesterday and it was/is fabulous!! (I used cauliflower, zucchini, green bell, and green beans!) The only substitutes I made were 3 green cardamom pods instead of cardamom powder and regular chili powder with an added dash of cayenne pepper. Will make again, for sure!! Thanks, and can’t wait to try some other recipes of yours. What are some of your favorites?

  54. JennyFU says

    Come on better than restaurant Korma? Where are you getting your Navratan Korma? I doubt your Korma recipe is better? But whatever keep on living the dream as in delusional ones haha kidding? Keep up with the recipes but don’t get to full of yourself kay?

    • Abid Chaudhry says

      5 stars
      Theres a mixture of fobbyness, jealousy, envy and idiocy mixed into this comment. Have you ever tried any of the MyHeartBeets recipes? I’m not a shill but they actually are pretty tasty and yes, better than most sauce+meat+shan masala restaurants I’ve had. Haters gonna hate hate hate I suppose. Maybe put that energy into making your own high traffic food blog and social channel and eBook. Lol. Keep it up MyHeartBeets!

  55. Susan says

    I was looking for a paleo chicken Korma recipe and when I saw you had one that was the one I attempted! I have had great success with another recipe of yours. I just made this, I did use sweet potatoes and added a bit of leftover cooked chicken I had on hand. It was delicious! We used to frequently eat Indian restaurant food and my husband said this was better than any he can remember from a restaurant! Thank you very much, I will be making this again!

  56. Cyndi says

    5 stars
    This was amazing. So far we have loved every one of your recipes I’ve made. They are also really easy to follow.

  57. Gina says

    Has anyone tried preparing the curry sauce ahead of time & then freezing? Some dishes seem to loose a bit of flavour once they have been fridged/frozen.. Normally I would just make it fresh but I’ll be going away with a big group & thought I could cut down on ‘kitchen time’ by making the sauce ahead and just preparing the veg there to add.. Any suggestions?

  58. Shubham says

    4 stars
    This korma is truly better than that in restaurants except for one ingredient. Typically the north Indian cuisine uses more of heavy cream/milk instead of coconut milk. That would make it taste more authentic. This tasted more like the Thai curries.

    • My Heart Beets says

      Shubham, thank you! There are navratan korma recipes that do call for coconut milk. Also, this is a gluten-free and mostly dairy-free blog, which is why I use coconut milk instead of cow’s milk. If you can tolerate dairy, then by all means use heavy cream!

  59. Cassie says

    Delicious! I just made it for dinner and can’t seem to stop going back for more. Stirfried and added paneer, as well as using yogurt at the end instead of coconut milk. I needed a tad more salt (for my taste). Thanks and please post more Indian recipes!

  60. Jessica says

    5 stars
    This recipe is so fantastic! I made it yesterday and will have lunches all week. I found it very easy to put together. The only thing I did differently was steam the potatoes/carrots together for about 10 minutes before I added my other veggies-just so that they would be extra soft. I love the raisin/cashew touch at the end. Thanks for posting 🙂

  61. Germaine says

    4 stars
    Just found your website today, I like it very much. I also eat mostly Paleo, I try for 80% of daily food to be Paleo but still allow myself dairy, grains, sugar, but always less than 20% of daily food, has made a huge difference for the better.

    I made this Navratan korma veggie curry tonight, delicious! I did not have cashews so used brazil nuts I had in the freezer. I did not have a can of coconut milk but I did have unsweetened coconut in the house so I searched online how to make coconut cream from that and it was very easy and worked great. I look foward to trying more of your recipes. Everyone in my family liked this one, even the teenager.

    • My Heart Beets says

      Germaine, glad you found my website! And I’m also glad you liked the korma 🙂 Thanks for letting me know how it turned out for you and your family – I hope you’ll let me know if you try any other recipes on the blog!

  62. M says

    5 stars
    This was great! I used half and half because I didn’t have coconut milk and I skipped the raisins. Stuck to the recipe other than that. The veggies I used were potato, broccoli, cauliflower, orange + yellow bell pepper, carrot, peas. I’ve wanted to make navratan korma for a long time but “orange gravy curries” always intimidated me. 🙂 The fenugreek leaves really add a lot. FYI for readers, you can find dried fenugreek leaves (called kasuri methi) in most Indian/Pakistani grocery stores next to the boxed spice mixes.

  63. Makka says

    5 stars
    I just wanted to say that my family and I love your recipes especially Indian!!!
    I hope more Indian recipes to come.
    We also think you are so pretty!!!

    • My Heart Beets says

      Makka, thank you!! You’re really sweet to say that 🙂 I definitely have more Indian recipes coming – I’m actually working on an eBook that I hope to have done in the next month or so!

  64. Meetal Gaikwad says

    This looks amazing! I’d like to make it and wanted to check to see how many adults it serves. We’re very excited to have stumbled upon your blog, it’s given us great inspiration and motivation to get cooking!

  65. Salim Shaheed says

    Ooh la la! I made this yesterday 16th Dec 2014. It is amaaaazing! I used my own tomato substitute because I can’t eat tomato. It tastes just like tomato so you can’t really tell the difference. I have a pot full waiting for the finishing touches when I serve it. I did have some without the cashews, raisins, coconut cream garnishings but wow! I haven’t eaten cauliflower or brocolli before because it’s a childhood thing about veggies. But hey you’ve converted me to lurve cauliflower and brocolli. What can I say? Next I am doing your butter chicken and tandoori chicken, freezing it and taking it on holiday to the beach next week! Thanks Ashley, your recipes are awesome, I can see tried and tested awesome!

      • Salim Shaheed says

        Hi Ashley

        The butter chicken and tandoori chicken came out way better than any I have done before. The holiday was awesome eating your paleo recipe foods. Came back and was 100 grams lighter in weight. That’s after a holiday! Not starving but feasting! Thanks. Can’t wait for more of your genius to reveal itself to my palate.

        • My Heart Beets says

          Salim, that’s so great to hear! Thank you for letting me know how everything turned out – your comment just made my day 🙂 Hope you will continue to let me know what recipes you like.

  66. Glenys says

    5 stars
    Another recipe of yours I have tried and this is absolutely delicious. I love all the recipes I’ve tried but I think this is the best so far. Definitely regal! I did brown some chopped chicken thighs first, then added them back in once the curry was prepared and simmered that for about 20-30 minutes before adding the cooked veg. I also didn’t have any raisins, but in the end I’m not sure I’d want to add them because this dish was just sooooo scrumptious. It’s going in my favourites list now.

  67. pearl christensen says

    5 stars
    HOLY SMOKES
    This is amazing. I make your butter chicken on the regular, but decided to make chicken korma last night. I followed the recipe but doubled the curry ingredients and stir fried 4lbs of cut up chicken thighs while i was waiting for the curry to cool/blend, then threw it in a low oven for 30min to finish cooking the chicken while i made naan. The chicken and vegetables went lovely together and made it a meal in and of itself. I have to admit, even though its your recipe, i was fully impressed with myself for making it. It may have been the best tasting thing to come out of my kitchen!!

  68. Rogue Dietitian says

    This is insanely delicious! I absolutely LOVE Indian food, and was so missing it when I ditched dairy but have never had good luck making it myself. I have to say, this curry is truly better than anything I’ve ever gotten in an Indian restaurant. It’s a weekly staple in my house. I’ve mixed it up a bit — add some grilled chicken, leave out mixed veg (have a side dish instead) and it’s just wonderful. Thank you so much. I look forward to more curries from you!

  69. Nabiha says

    This recipe is absolutely decadent! I usually make very simple, light Indian food for my family – veggies, beans, etc. This is a great addition for when we are feeling indulgent or having guests over. I think that small bit of cardamom adds a huge burst of flavor. Thank you for sharing this delicious, easy-to-follow and prepare recipe. Keep the veg recipes coming! Great work.

  70. Debbie says

    Made this today and it came out amazing! Letting it sit overnight to let the flavor really seep in the veggies and having it for dinner tomorrow. Feeling super accomplished to have been able to make something so delicious. Followed the directions exactly as stated. Thank you!!!

  71. Liz says

    Hello-i somehow stumbled across your website a few weeks ago and made the empanadas which are fantastic:). I don’t cook a ton of this type of food-i definitely don’t have cardamom or tumeric on hand (I’m guessing i could find at my local grocery?) and it seems from the other reviews regular chili powder would work? I know i don’t have kashmiri and I will only go to 2 grocery stores when i shop or it just gets too crazy lol. Also i’m not sure if my grocer has thai bird or serrano chilies-could i substitute for another kind? this looks great-I will try to make it as soon as it cools down a little bit. thank you!

    • My Heart Beets says

      Hi Liz! You can probably find all of the ingredients you need at your local health food grocery store – though if you don’t want to travel, I suggest just ordering through amazon. Regular chili powder and kashmiri chili are very different – if anything, you can try a mix of cayenne and paprika as a substitute. Most stores carry thai bird or serrano peppers but if you can’t find this just use whatever hot pepper you like. I hope this helped! Let me know how this turns out for you 🙂

  72. Aryana says

    We loved this recipe. Just made it tonight. I didn’t have the raisins on hand, but it was delicious all the same. We used carrots, green bell pepper, and cauliflower for our veggies. My husband loved it. It’s nice to have a filling veggie only paleo recipe that is delicious. Thanks so much!

  73. Nicole says

    I just made this tonight, used regular chili powder, added some pre cooked chicken (for my dad who needs meat in his meal) and only added cashews at the end (no raisins) and didn’t have fenugreek, but despite those few adjustments, it was absolutely delicious and I will be making again!! Do you think it would work to make a large batch of the curry and freeze it?
    This will be a regular on my dinner list – yum!!

    • My Heart Beets says

      Nicole, that’s awesome, so glad it turned out well for you! While I have never tried freezing this korma (it never lasts long, no matter how much I make!), I’m sure it’ll taste just fine when thawed. Glad it’s going into your regular rotation 🙂

  74. Kristen says

    Wow – I love the list of ingredients…amazing flavors! I don’t have that specific chili powder but live a few miles from an Indian store (several actually). Other than that I’ve got the rest of the ingredients…so excited to make this!! My husband is NOT a fan of turmeric or fenugreek, so I’ll eat this without him – along with some of your naan bread. Thank you for your post!!

  75. sabrina says

    This sounds amazing!! I cant tell you how excited I was when I stubbled across your website a few weeks ago, having just started the Paleo diet. Sooo relieved to be able to still have Indian cuisine which I LOVE, and your naan receipe has seriously saved me!! It is soo versatile. One question….I thought potatoes were not Paleo friendly? Would sweet potatoes work in this receipe?

    • My Heart Beets says

      Hi Sabrina! I’m glad you found my website too 🙂 I think potatoes are fine in moderation – and they are also now allowed on the Whole30, but if you’d rather use sweet potatoes you can definitely do that. Let me know how this turns out for you!