Navratan Korma Recipe: Tips for Making Navratan Korma
Written by MasterClass
Last updated: Nov 13, 2022 • 3 min read
Navratan korma is a flavorful vegetable curry with a nutty base, aromatic spices, and a creamy finish. Serve this classic one-pot dish with naan for a memorable weeknight dinner.
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What Is Navratan Korma?
Navratan korma (or, in some spellings, kurma) is a flavorful Mughlai vegetable curry made from a base of assorted nuts and seeds—like poppy seeds, almonds, and cashews—seasoned with a large variety of aromatic spices and finished with rich yogurt curd, cream or coconut milk. Navratan korma’s name (from “nav” meaning nine, and “ratan” meaning gem, or jewels) is a reference to the courtiers of Mughal Emperor Akbar, represented by the number of mixed vegetables or garnishes traditionally included in the dish.
Recipes for navratan korma vary by household and region. North Indian-style korma features a thick, spiced gravy finished with yogurt, whereas South Indian-style korma features coconut milk and ingredients like curry leaves. Depending on where it’s found, navratan korma may also include paneer cheese, ground melon seeds, and fruits like diced apple, pomegranate seeds, and pineapple, a popular sight in the versions served in many Indian restaurants.
The dish is best enjoyed with flatbreads like roti, stuffed paratha, or naan, but may also be served with a side dish like steamed basmati rice with cumin seeds (jeera rice) a rice pilaf-style dish like pulao or biryani, or plain rice noodles.
3 Tips for Making Navratan Korma
Consider these three tips when building your next korma:
- 1. Cut veggies into roughly the same size for an even cook. The tricky part of any mixed vegetable curry is the different cooking times of each ingredient. For example, green peas have a shorter cooking time than chunks of potatoes. As much as you can, aim to chop vegetables into even pieces for an even cook.
- 2. Use the ingredients you have on hand. While the long list of ingredients in traditional navratan korma might seem to require the kind of time-consuming preparation reserved for holidays and special occasions, it doesn’t have to include nine different vegetables to be filling and delicious. Use the vegetables you have at your disposal, and embrace improvisation. If you don’t have cashews, use peeled almonds or walnuts instead.
- 3. Save time by using a multi-cooker. Navratan korma is one of the ultimate one-pot dishes of Indian cuisine and is as easy to build in a pressure cooker as it is on the stovetop in a standard heavy-bottomed pot like a Dutch oven. Fry the spices in sauté mode, then cook on high pressure for one to two minutes to cook the vegetables in the liquid. (Finish with the cream or coconut milk after the cooking process as normal.)
Best Navratan Korma Recipe
makes
prep time
20 mintotal time
50 mincook time
30 minIngredients
- 1
Soak the cashew nuts in a small bowl of cool water for 1 hour. Drain, and transfer the nuts to the bowl of a food processor with the garlic, ginger, green chili, and garam masala. Season with salt and purée until the mixture resembles a smooth paste.
- 2
Heat the ghee or oil in a large pot over medium heat. When hot, add the cumin seeds and mustard seeds. Once they begin to sizzle and pop, add the cardamom and bay leaf. Fry for another few seconds, then add the onion. Sauté until the edges begin to brown and caramelize, then add the potato, cauliflower, green beans, peas, and bell pepper. Stir well to combine, and season with salt.
- 3
Sauté the vegetables until they’re tender, 5–7 minutes. Add a ½ cup of water or broth and the cashew-ginger-garlic paste, followed by the red chili powder and turmeric powder. Stir well to incorporate. Bring the mixture to a boil, then reduce it to a simmer and cover. Cook for another 5–7 minutes.
- 4
With the heat on low, stir in the yogurt or coconut milk. Cook, constantly stirring, for another minute. Taste, and adjust seasoning as needed.
- 5
Top the korma with pineapple, raisins, almonds, and chopped herbs, and serve it in a shallow dish.
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