Navratan Korma
Prep time
Cook time
Total time
Navratan Korma, refers to “nine gems” which could be the combination of either 9 vegetables or a mixed combo of dry fruits and vegetables.
Recipe type: Main
Cuisine: Indian
Serves: 4
For Paste
  • 5 cashew-nuts
  • 5 almonds
  • 1 tbsp melon seeds
For Korma
  • 1 medium sized onion – finely chopped
  • 1 and ½ cup mixed vegetables (potato, green peas, green capsicum, beans, carrot)
  • ½ tbsp ginger-garlic paste
  • 1 tomato – chopped
  • ¾ cup coconut milk
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp ghee (or) oil
For garnishing
  • 1 tbsp ghee
  • 2-3 tbsp pomegranate seeds
  • 1 tbsp cashew-nuts
  • 1 tbsp raisin
  1. To prepare paste, soak cashew, almond and melon seeds in water for 30 minutes. Drain the water completely. Peel off almond skin and blend all in a mixer to smooth paste adding little water. Keep it aside.
  2. Heat 2 tbsp ghee or oil in a pan or kadhai. Add chopped onions and saute a while. Add ginger-garlic paste, tomato and give a stir. Now, add turmeric powder, chili powder and coriander powder. Mix well everything. Add ground paste and ¼ cup water.
  3. Cook it uncovered for 2 mins. Add mixed vegetables and 1 cup water. Cook it covered on low-medium flame for 10-15 minutes. Add coconut milk, garam masala and salt to taste. Mix well everything and cook again for another 10 minutes. Meanwhile, roast cashew and raisin in ghee and add this to the korma. Garnish with pomegranate seeds and serve with roti or rice.
Recipe by Jopreetskitchen at