Navrathan Korma - Vegetable Korma

Creamy, yummy gravy curry which goes well with any Indian bread.Follow the step by step instructions to make this delicious curry at home to impress your family and friends.


Canola oil 2 Tablespoon
Cumin seeds 1/2 Teaspoon
Cumin powder 1 Teaspoon
Coriander powder 2 Teaspoon
Milk 1/2 Cup (8 tbs)
Cashew 2 Tablespoon
Water 1 Cup (16 tbs)
Boiled vegetables 1 Cup (16 tbs)
Fried paneer 1/4 Cup (4 tbs)
Fried cashew nuts 1 Tablespoon
Pineapple 1/8 Cup (2 tbs) , cubed
Fried raisins 1 Tablespoon
Fried almonds 1 Tablespoon
Salt To Taste
Sugar 1 Teaspoon
Garam masala powder 1/2 Teaspoon
Dry fenugreek leaves 1 Teaspoon
For the paste
Boiled onions 1 Medium
Ginger piece 1 Small
Garlic 2 Clove (10 gm)
Green chilies 4 Medium (or to taste)
Turmeric powder 1/4 Teaspoon
For the garnish
Cilantro 1 Tablespoon , chop



1. In the blender combine onion, ginger, garlic, green chilies and turmeric powder. Blend until smooth paste. Set aside when done.

2. In the blender combine cashews and milk and blend until smooth paste.

3. In pan pour oil add cumin seeds allow it to sizzle, add the paste and cook for 2-3 minutes or until the raw smell goes away.

4. Add coriander and cumin powder, stir to mix well cook for 30 seconds. Add the cashew and milk paste.

5. Pour water and add the boiled vegetables and bring the mixture to a boil. Add fried paneer, pineapple, toasted cashew nuts, raisins and almonds.

6. Season with salt and sugar, stir and continue to boil for 10-15 minutes on low to medium heat.

7. Add garam masala powder and dry fenugreek leaves, stir everything and turn off the heat and add cilantro and stir.


8. Serve with any Indian bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 396Calories from Fat 218

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 274 mg11.42%

Total Carbohydrates 37 g12.3%

Dietary Fiber 7 g28%

Sugars 15 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet