Spicy Navratan Korma

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Navratan Korma is one North India’s most famous dishes and is made with 9 kinds of veggies and fruits, apart from the spices, that is. The curry dish goes excellent with naan, parathas and even rice. To make the Navratan Korma, firstly, the green chillies, coriander leaves, garlic and ginger needs to be ground with water into a paste. Next, divide the 225 grams of paneer into two batches before frying each batch until they get a golden-brown colour and remove them and keep it aside. Add the ground paste to the oil, stir-frying it until they’re golden brown, while drizzling a little milk. Now is the time to add garam masala, red chillies, cumin, turmeric, salt and veggies, and stir-fry the mixture for about 2 minutes. The remaining water, curd and tomato puree go in next, and you need to mix and cook on low flame till the veggies are cooked. Finally, add almonds, cashew nuts, pineapple and the paneer to the mixture, stir and allow it to simmer on medium heat for 3 more minutes. Voila! Your Navratan Korma is ready to be served.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 225 g - Paneer (Cottage Cheese)
  • 1/4 cup - Milk
  • 15 g - Ginger
  • 6 flakes - Garlic
  • 1 cup - coriander leaves
  • 3 - Green Chillies
  • 3/4 cup - Water
  • 1/2 cup - Ghee or Oil
  • 300 g - Cauliflower cut into small pieces
  • 2 cups - Peas shelled or frozen
  • 1/4 kg - potato peeled and cut into 1 cm pieces
  • 1/4 kg - Carrots peeled and cut into thin strips 4 cm long
  • 1/4 kg - French Beans cut into thin strips 3 cm long
  • 1 tsp - Turmeric
  • 2 tsp - Cumin Powder
  • 1 tsp - Red Chilli Powder
  • 1 tsp - Garam Masala
  • 300 g - Tomatoes pureed
  • 1.5 cups - Curd beaten
  • 2 slices - Canned Pineapple cut into 1 cm pieces
  • 2 tbsp - Cashewnuts broken into pieces
  • 12 - Almonds blanched and sliced
  • A pinch Saffron dissolve in 1 tbsp hot milk or hot water
  • Salt to taste

How to Make Spicy Navratan Korma

  • Grind ginger, garlic, coriander leaves and green chillies into a paste, adding a little water from time to time.
  • Divide the paneer into two batches. Heat oil in a heavy bottom pan for 3 mins and fry each batch till golden brown and remove.
  • To the remaining oil, add ground paste. Stir-fry till golden brown, sprinkling a little milk from time to time.
  • Add all the vegetables, salt, turmeric, cumin, red chillies and garam masala powders. Stir-fry for about 2 mins.
  • Add tomato puree, curd and remaining water. Mix and cook covered on low flame till all the vegetables are cooked.
  • On medium heat, add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more mins.
  • Add saffron and serve hot.