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jeweled indian curry delight

Royal Indian Navratan Korma

This luxurious Indian curry combines nine colorful vegetables and nuts in a rich, creamy sauce that's fit for royalty. The "navratan" (nine gems) creates a symphony of flavors with aromatic spices, tender vegetables, and golden paneer in every bite.
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Course: Main Course
Cuisine: Indian
Keyword: Curry, Korma
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
2 Skillet

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

Substitute vegetables based on seasonal availability - cauliflower, mushrooms, or baby corn work well
For vegan version, replace paneer with extra-firm tofu and use coconut milk instead of dairy
Make ahead by preparing base sauce without cream; add cream when reheating
Adjust spice level by reducing cayenne pepper for milder taste
Soak paneer in warm water if it becomes too firm during cooking
Serve with basmati rice, naan, or roti for a complete meal
Freeze leftovers for up to 3 months without the cream component

Nutrition

Serving: 250g | Calories: 285kcal | Carbohydrates: 28g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 520mg | Potassium: 680mg | Fiber: 5g | Sugar: 12g