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September 16, 2025
Navratan Korma Recipe
Navratan korma recipe creates a royal Indian vegetable curry featuring nuts, paneer cheese, and an adjustable selection of vegetables for ultimate versatility. This luxurious dish represents the pinnacle of vegetarian Indian cooking with its rich sauce and diverse ingredients that create complex flavors and textures. The "nine gems" (navratan) traditionally include a variety of vegetables, fruits, and nuts that combine to create a truly special meal. This adjustable recipe allows you to customize the vegetable selection based on personal preferences and seasonal availability. The creamy, nut-enriched sauce makes this korma feel like a celebration every time you serve it.
This navratan korma recipe is an Indian vegetable curry with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt-based sauce. Navratan means “nine gems,” so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don’t want to use, or add them all so it is “ten gems” if you wish.
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
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Ingredients
3 tablespoons vegetable oil, divided
⅓ cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
½ teaspoon garlic paste
½ teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
¼ cup raisins
½ cup chopped carrots
½ cup chopped green bell pepper
½ cup chopped fresh green beans
½ cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
¼ cup milk
¼ cup heavy cream
salt to taste
Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.
Nutrition Facts (per serving)
| 378 | Calories |
| 25g | Fat |
| 32g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 7g | 36% |
| Cholesterol 26mg | 9% |
| Sodium 1101mg | 48% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 6g | 22% |
| Total Sugars 13g | |
| Protein 10g | 20% |
| Vitamin C 40mg | 45% |
| Calcium 111mg | 9% |
| Iron 2mg | 13% |
| Potassium 770mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
