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Navratan Korma | Mixed Veg Curry | Side dish for Chapati

Navratan Korma
Navratan Korma is a rich, creamy, delicious vegetarian gravy with a mix of 9 ingredients. The word navratan means nine gems of mughal emperors court. As the name suggest, this kurma is a medley between nine different vegetables, paneer, nuts and fruits. You can add vegetables of your choice like capsicum, broccoli etc.
Unlike other gravy type it is filled with mild spices. Also, the gravy is filled with cashew and almond sauce. It can be served with chapati, paratha or any other dish of your choice.
Navratan Kurma

Navratan Kurma

Recipe Cusine: North Indian | Recipe Category: Side dish
Prep Time: 10 mins | Cook Time: 30 mins | Serves: 4 to 6


Paneer - 1/4 cup
Cauliflower - 3/4 cup
Potato - 3/4 cup
Carrot - 1/2 cup
Beans - 1/2 cup
Peas - 1/2 cup
Pomegranate - 1/4 cup
Cashews - 6 to 10
Almonds - 6 to 10

Onion - 2
Tomato - 1
Green chilli - 2
Ginger garlic paste - 1 tsp
Fresh cream - 1/4 cup
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Sugar - 1 tsp
Salt - to taste
Kasoori methi - few (optional)


Cardamom - 2
Cloves - 2
Cinnamon stick - 1 inch stick
Bay leaf - 1
Shahi jeera - 1/4 tsp


Soak almond for 30 mins so that it will be easy to peel off its skin.

Chop vegetables as shown in the picture below. Pressure cook the vegetables for 2 whistles and transfer it to a bowl.

Heat oil in a pan, add cashew nut. Once it begins to brown, add the sliced onion. Stir for 2 mins.

When onion becomes soft, add the chopped tomato and saute for a min.

Add a cup of water and cover with a lid to cook. Switch off the flame once the tomato and onion gets cooked and soft. Cool it before grinding.

In a blender, take peeled almond and grind it. Then add the cooled onion tomato and blend till you get a rich smooth paste.

For Gravy:

Heat oil in the same pan. Once oil becomes shimmery, add shahi jeera, cinnamon stick, cloves, cardamom and bay leaf.

Add finely chopped green chilli and ginger garlic paste.

When the raw smell from ginger garlic goes off, add the ground paste, all the spice powders (coriander powder, cumin powder, chilli powder, garam masala, tumeric), sugar and salt. Cook for 2 mins to get rid of the raw smell.

Add in boiled vegetable, paneer cubes and cook for 3 to 5 mins.

Add some fresh cream and garnish with pomegranate and put off the flame.

Serve hot with chapati, paratha.

  • Add vegetables of your choice like capsicum, broccoli etc.
  • Do not over cook the vegetables 

Keep all your ingredients ready
pressure cook vegetables
Chop the vegetables and pressure cook for 2 whistles
soak almond
Soak almond for 30 mins so that it will be easy to peel its skin
Heat oil in a pan, add cashews and roast till it browns
add onion
Add sliced onion and saute for 2 mins
tomato added
Add  chopped tomato and fry for few seconds
coverand cook
Add a cup of water. Cover with a lid and cook till its soft. Cool it before grinding
boiled veg
In the mean time, the transfer the cooked vegetables to another bowl. Vegetables should not be mushy
peel almond
Peel skin from the soaked almond and blend it well
grind paste
To this, add the cooled onion,tomato and cashew and blend till smooth. You will get a nice and rich paste
add spices
Heat oil till it shimmers, add the whole spices mentioned above
ginger garlic paste
Add in ginger garlic paste
green chilli added
and green chilli immedietely. Saute till raw smell of ginger garlic is gone
rich ground paste
Now, add the ground paste
spice powders
Add all the spice powders(coriander powder, cumin powder, garam masala, chilli powder and turmeric)
sugar, salt added
Then, add the sugar and salt
add boiled veg
Add the boiled vegetables and cook for 5 mins
Then, paneer goes in
Finally, add fresh cream and mix well
Garnish with some pomegranate seeds
Mixed Veg Curry
Rich Navratan Kurma is ready to serve

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