Royal Indian Navratan Korma Recipe: A Jeweled Feast
I’m about to share something that’ll transform your weeknight dinner into a royal feast, and trust me, you don’t need to raid your spice cabinet or master complicated techniques. Navratan Korma sounds fancy—because it is—but here’s the thing: this jeweled curry is surprisingly forgiving, even when you’re convinced you can’t tell cumin from cardamom. The secret lies in understanding why nine specific ingredients create magic together.
Why You’ll Love this Royal Indian Navratan Korma
Envision this: a dish so luxurious and packed with flavors that it was literally created for royalty.
That’s Navratan Korma, which translates to “nine jewels curry.” I’m talking about a creamy, dreamy vegetable curry that’ll make your taste buds feel like they’re dining in a palace.
What makes this dish absolutely irresistible?
It’s the perfect harmony of textures and flavors. Tender vegetables, golden paneer, crunchy nuts, sweet raisins. Every bite delivers something different, something exciting.
Plus, it’s surprisingly forgiving for us mere mortals attempting royal cuisine in our everyday kitchens.
What Ingredients are in Royal Indian Navratan Korma?
The beauty of Navratan Korma lies in its carefully chosen ingredients, each playing a specific role in creating this royal masterpiece. Think of it as assembling a crown jewel collection for your curry pot.
Every component brings something special to the table, from the creamy base that hugs all the vegetables to the aromatic spices that make your kitchen smell like an Indian palace.
Now, don’t let the ingredient list intimidate you. Sure, there are quite a few items here, but most of them are probably already hanging out in your pantry, just waiting for their moment to shine.
The key is having everything prepped and ready before you start cooking, because this dish moves along at a pretty good clip once you get going.
Essential Ingredients:
- 3 tablespoons vegetable oil, divided
- 1/3 cup mixed nuts (cashews, pistachios, almonds)
- 1 medium onion, grated
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 (8 ounce) can tomato sauce
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 cup water
- 1/4 cup raisins
- 1/2 cup chopped carrot
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped fresh green beans
- 1/2 cup green peas
- 1 cup chopped potato
- 4 ounces paneer, cubed
- 1/4 cup milk
- 1/4 cup heavy cream
- Salt to taste
Ingredient Notes and Substitutions
The mixed nuts situation is pretty flexible here. If you can’t find all three types, don’t stress about it. Cashews alone work beautifully, though the combination does add extra richness and texture.
Just avoid anything salted or flavored.
For the paneer, you might need to hunt around a bit if you don’t have an Indian grocery store nearby. Some regular supermarkets carry it in the international section, but if you’re completely stuck, firm tofu can step in as a substitute.
It won’t taste exactly the same, but it’ll still absorb all those gorgeous flavors.
The vegetable lineup is where you can really make this recipe your own. Frozen peas work just fine, and if you’re missing one or two vegetables, feel free to bulk up on others.
The goal is roughly the same total amount of vegetables, keeping that beautiful balance of colors and textures that makes this dish so special.
How to Make this Royal Indian Navratan Korma
The magic starts with getting your nuts golden and gorgeous. Heat up 1 tablespoon of that vegetable oil in a large skillet over medium heat, then toss in your 1/3 cup of mixed nuts.
Give them a good stir and let them toast until they’re beautifully golden brown. Trust me, this step is worth the extra few minutes because those toasted nuts will add incredible depth to your final dish. Set them aside for now, they’ll make their grand reappearance later.
Now it’s time for the aromatic foundation that makes Indian cooking so intoxicating. Toss your grated medium onion right into that same skillet, using all those lovely nutty flavors left behind.
Cook the onion until it’s tender and starting to smell absolutely divine. This usually takes about 4-5 minutes, and you’ll know it’s ready when the raw bite disappears.
Here’s where things get really fragrant. Stir in your 1/2 teaspoon each of garlic paste and ginger paste, cooking them for just about a minute.
Don’t let them burn, because burnt garlic is nobody’s friend. The smell filling your kitchen right now should be making your neighbors jealous.
Time to build that rich, complex base that makes korma so special. Pour in your 8-ounce can of tomato sauce and add all your ground spices at once: 1 teaspoon cayenne pepper, 1/2 teaspoon turmeric, 2 teaspoons ground coriander, and 1 teaspoon garam masala.
Stir everything together and let those spices bloom in the sauce for a minute or two.
Now comes the vegetable party. Pour in 1 cup of water and start adding your supporting cast: 1/4 cup raisins, 1/2 cup each of chopped carrots, green bell pepper, and fresh green beans, plus 1/2 cup of green peas and that full cup of chopped potatoes.
Give everything a good stir, bring it to a boil, then reduce the heat to low and let it simmer for about 20 minutes. You’ll know it’s ready when those potato chunks are fork-tender.
While your vegetables are getting cozy in their spiced bath, it’s time to give the paneer some love. Heat up the remaining oil in a separate skillet over medium-high heat and cook those 4 ounces of cubed paneer on both sides until they’re golden brown.
Don’t rush this part, because properly browned paneer has so much more flavor than pale, sad cubes.
Here’s a little trick that makes all the difference: after you drain the paneer on paper towels, place it in a bowl with enough hot water to cover for about 2 minutes.
This softens it up beautifully before you stir it into the vegetable mixture. Nobody wants tough, chewy paneer in their royal korma.
The final stretch is pure luxury. Stir in your 1/4 cup each of milk and heavy cream, then bring everything to a gentle boil.
Let it cook for 2-3 minutes more, just enough time for all those flavors to meld together into something truly spectacular.
Don’t forget to add salt to taste, because even the most perfectly spiced dish needs that final seasoning adjustment. Remember those toasted nuts from the beginning? Now’s their moment to shine again, stirred back into the creamy, fragrant korma for that final textural flourish.
Royal Indian Navratan Korma Substitutions and Variations
Since every kitchen pantry tells a different story, I love how adaptable this navratan korma recipe can be with smart substitutions that don’t compromise the soul of the dish.
Can’t find paneer? I’ll swap in firm tofu or even halloumi cheese. Missing heavy cream? Coconut milk creates the same luxurious texture with tropical notes.
For the vegetables, I consider frozen mixed veggies my secret weapon when fresh ones aren’t available. Cashew butter can replace whole nuts if you’re short on time for browning.
The spice blend stays flexible too – curry powder works when individual spices run low.
What to Serve with Royal Indian Navratan Korma
Now that I’ve got my perfect navratan korma bubbling away, what am I pairing it with?
Fluffy basmati rice is my go-to – those long grains soak up every drop of that creamy, spiced sauce.
I’m also grabbing warm naan or roti for scooping.
Want something crispy? Pappadums add that perfect crunch.
A cooling cucumber raita balances the heat, while pickled onions cut through the richness.
Don’t forget a simple dal on the side – it rounds out the meal beautifully.
Trust me, this spread turns dinner into a proper Indian feast that’ll have everyone coming back for seconds.
Final Thoughts
After mastering this navratan korma recipe, you’ll understand why it’s called the “nine-gem curry” – each ingredient shines like a precious stone in that velvety sauce.
I can’t promise you’ll feel like royalty after making this, but your kitchen will smell absolutely divine.
The beauty of this dish lies in its flexibility – swap vegetables based on what you’ve got, adjust spices to your taste.
This korma proves that vegetarian doesn’t mean boring. Between the creamy texture, aromatic spices, and colorful vegetables, you’re serving up something that’s both comforting and sophisticated.
Pure culinary magic.
Royal Indian Navratan Korma
Equipment
Ingredients
- 3 tablespoons vegetable oil divided
- 1/3 cup mixed nuts cashews, pistachios, almonds
- 1 medium onion grated
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 8 ounce can tomato sauce
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 cup water
- 1/4 cup raisins
- 1/2 cup chopped carrot
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped fresh green beans
- 1/2 cup green peas
- 1 cup chopped potato
- 4 ounces paneer cubed
- 1/4 cup milk
- 1/4 cup heavy cream
- Salt to taste
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook mixed nuts until golden brown and set aside.
- Add grated onion to the same skillet and cook until tender.
- Mix in garlic paste and ginger paste, cooking for 1 minute until fragrant.
- Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
- Pour in water and add raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil.
- Reduce heat to low and simmer for 20 minutes until potatoes are tender.
- Heat remaining oil in a separate skillet over medium-high heat and cook paneer cubes until golden brown on both sides.
- Drain paneer on paper towels, then place in hot water for 2 minutes to soften before adding to vegetables.
- Stir milk and cream into the vegetable mixture, bring to a boil, and cook for 2-3 minutes.
- Season with salt and garnish with toasted nuts before serving.
Notes
Nutrition
Frequently Asked Questions
How Long Does Leftover Navratan Korma Last in the Refrigerator?
I’d store leftover navratan korma in the refrigerator for up to four days maximum. I’ll make sure it’s in an airtight container and reheat it thoroughly before serving to maintain food safety.
Can I Freeze Navratan Korma for Meal Prep?
I’d recommend freezing navratan korma without the cream and milk. You can freeze the vegetable and paneer base for up to three months, then add dairy when reheating.
What Does “Navratan” Mean in Indian Cuisine?
“Navratan” translates to “nine gems” in Hindi, referring to the nine different vegetables, fruits, and paneer that create this rich, jewel-like curry. I love how each ingredient represents a precious gem in Indian culinary tradition.
Is Navratan Korma Suitable for People With Nut Allergies?
I wouldn’t recommend navratan korma for people with nut allergies. The recipe includes mixed nuts like cashews, pistachios, and almonds as key ingredients, making it unsafe for those with nut sensitivities.
How Spicy Is Traditional Navratan Korma Compared to Other Curries?
I’d say navratan korma is milder than most traditional curries. With just one teaspoon cayenne pepper for the whole dish, it’s designed to be creamy and gentle rather than fiery hot.