Navratan Korma or Vegeatable Korma (Mix Vegetable Curry) by Bhavna

bhavnaskitchen's picture

Jan. 25, 2011

This is an Indian mughlai vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables made in tomato-cream sauce. Navratan literally means Nine Gems and this dish is named after the nine different vegetables and nuts and used to prepare it


Oil 2 Tablespoon
Carrots 1/4 Cup (4 tbs) , diced
Potato 1/4 Cup (4 tbs) , diced
Cauliflower 1/4 Cup (4 tbs)
Green beans 2 Tablespoon
Green peas 1/4 Cup (4 tbs)
Bell peppers 1/4 Cup (4 tbs)
Fenugreek leaves 2 Tablespoon
Paneer cubes 1/4 Cup (4 tbs)
Raisins 2 Tablespoon
Crushed tomatoes/Tomato puree 1/4 Cup (4 tbs)
Turmeric 1/2 Teaspoon (Use as per taste)
Red chili powder 1 Teaspoon (Use as per taste)
Paprika 1 Tablespoon (Use as per taste)
Punjabi masala 1 Tablespoon (Use as per taste)
Salt To Taste
Sugar To Taste (Optional)
Heavy cream 1/4 Cup (4 tbs)
Cilantro 2 Tablespoon (For the garnish)
For the onion paste
Oil 1 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1/4 Cup (4 tbs) , chopped
Garlic 1 Tablespoon , chopped (Use as required per taste)
Ginger 1 Tablespoon , chopped (Use as required per taste)
Water 1 Tablespoon (Use as required to make a smooth paste)
Cashew 2 Tablespoon



1. Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.

2. Add the ginger, garlic, and cashew and stir to cook it a little.

3. Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.


4. Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir. Add salt to taste and stir well.

5. Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.

6. Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.

7. Cover and cook for a while.

8. After a few minutes, uncover and add the heavy cream, stir gently to combine. Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.

9. Garnish with freshly chopped cilantro leaves and fried cashews, if desired.


10. Serve this navratan korma warm with plain rice, roti or paratha.


Onion paste can be prepared ahead of time and stored in the freezer for later use.

The vegetables can be boiled separately and added or added and sauteed as shown in the video.

Paneer can be fried separately and added if desired.

Other variations for using heavy cream are soya cream or corn starch dissolved in water.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 211Calories from Fat 131

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 202 mg8.42%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet