Navratan Korma - Nine-gem Curry

Navratan Korma
Nociveglia/Flickr/CC BY 2.0
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
798 Calories
12g Fat
136g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 798
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 283mg 12%
Total Carbohydrate 136g 49%
Dietary Fiber 47g 169%
Protein 41g
Calcium 365mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit, and nuts used in it. Serve it with hot naans and you're sure to impress.


  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1/2 cup cashews, broken into bits
  • 1 cup paneer (cottage cheese) cubes (1" cubes) - see recipe below
  • 2 medium-sized onions chopped and ground to a fine paste
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 3 tomatoes chopped and ground to a fine paste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 cup peeled, cubed, parboiled potato
  • 12-15 french beans, tops and tails removed, parboiled
  • 2 medium carrots chopped into small cubes and parboiled
  • 1/2 cup green peas, parboiled
  • 1 cup cauliflower florets, parboiled
  • 1 medium-sized green bell pepper, seeds removed and cut into 1" squares
  • 1 cup pineapple cubes
  • 3 tbsps thickened/ double/ heavy cream
  • Salt to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.

  3. Do the same for the paneer cubes and keep aside for later.

  4. In the same pan, add the remaining cooking oil and heat. Now add the onion paste and fry till slightly browned.

  5. Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.

  6. Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.

  7. Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.

  8. Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp (they must be al dente!)

  9. Add the cream, season with salt to taste, stir and turn off heat.

  10. Serve with hot Naans (leavened, tandoor-baked Indian flatbread).

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