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Navratan Korma

A rich and aromatic mughlai dish made with nine types of ingredinets.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian
Servings: 4


Vegetbles, Nuts & fruits (Prepare upto a day ahead)

  • 1 large carrot, peeled and cut in ½ inch thick dics
  • 1 cup cauliflower florets
  • 10-12 green beans, cut in 1 inch stalks
  • 1 medium potato, peeled and cut into 6-8 pieces
  • cup yellow corn kernels
  • cup shelled peas, blanched
  • 50 gms paneer, cut in chunks, optional
  • cup fresh pineapple, ripe & firm
  • 2 tablespoon pomegranate arils
  • cup raisnis and nuts of choice (raw cashwes, almonds, walnuts etc)

For the Nut paste (Prepare upto a day ahead)

  • 1.5 tablespoon poppy seeds
  • 1 tablespoon melon seeds
  • 12 whole cashwes
  • 12 almonds
  • ¼ water for grinding

Whole Spices

  • 1 large bay leaf
  • 1 black cardamom
  • 1 teaspoon cumin seeds
  • 4 green cardamom
  • 3 cloves
  • 2 inch cinnamom stick
  • 2 twigs of mace

For the Spice powder (Prepare upto a day ahead)

  • 8 black peppercorns
  • 1 green cardamom (pods only)

Ingredients of Korma Sauce

  • 4 tablespoon ghee
  • ¾ cup thinly sliced onions
  • 1 tablespoon ginger + garlic + green chilli paste ,simply pound 4 garlic cloves, 1 inch piece of ginger and 1 hot chilli in mortal pestle
  • cup plain full fat yogurt, beaten
  • cup heavy cream
  • ½ teaspoon tumeric powder
  • ½ teaspoon red chilli powder
  • Salt to taste
  • 4-5 saffron strands
  • 2 tablespoon ghee (for garnish)
  • Garnish fresh mint, pinch of saffron (optional), ginger juliennes etc


Make the nut paste

  • Add all the listed nuts and seeds to a bowl and soak in hot water for 30 minutes.
  • Drain the water, remove peel of almonds and transfer everrthing to a small grinder jar.
  • Add ¼ cup water or as needed to make a smooth fine paste.Set aside.

Make the Spice powder

  • Add all the listed spices to a dry grinder and make a fine powder. Set aside.

Make the Korma

  • Heat up the ghee in a deep and wide pan. Temper the ghee with all the listed whole spices and fry for 30 seconds till they crackle and become aromatic. Dont let burn.
  • Add the sliced onions next and saute them for about 5-6 minutes in medium heat till they turn golden.
  • Add the ginger garlic & green chilli paste and saute for 15-20 seconds till the raw smell goes away.
  • Next, add the nut paste that we made along with tumeric and red chilli powder. Saute for 30 seconds. Reduce the heat to low and while continously stirring add the yogurt else it will curdle.
  • Saute everything for 3 to 4 minutes on a low flame. The nut paste has a tendency to stick, so stir often so that the mixture does not get stuck to the bottom of the pan.If neede, you can add 1-2 tablespoon of water.
  • Add the vegetables (except corn and peas). Stir and add 1 cup of water. Season with salt and mix to combine.
  • Cover the pan and and simmer the vegetables are about 95 percent cooked, dont cook too soft.
  • Add the paneer pieces next (you can fry them in a bit of ghee if desired) along with corn and peas. Mix and add heavy cream next and gently stir everything again. Let simmer for another 2-4 minutes on a low stove. Dont let boil once you have added the cream. Switch off the stove, while still hot, sprinkle the spice powder that we made along with saffron strands and let sit.
  • Heat 2 tablespoon ghee in another small pan and fry the whole nuts for 30-40 seconds untill golden.. Add the pineapple, raisins and ginger juliennes next and saute for 30 seconds untill raisins plum up.
  • Add everything to the korma along with fresh herbs and mix gently to combine.Let Korma sit for 20 minutes before serving. Serve warm.