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Veg Navratan Korma

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Adjust Servings:
For The Curry
¼ cup Oil/Ghee
1 no Black cardamom
6-7nos Cardamom
5-6 nos Cloves
2 large blades Mace
1 no Star anise (chakri phool)
(1.5”) - 1no Cinnamon
3cups Onion small diced
7-8cloves Garlic sliced
2tbsp Ginger chopped
2nos Green chilli chopped
¼ cup Cashewnuts
¼ cup Almonds
¼ cup Peanuts
1 tsp Turmeric
1tbsp Kashmiri chilli powder
1 ½ tbsp Coriander powder
2tsp Roasted Cumin Powder
1 cup Curd
2cups Tomato sliced
to taste Salt
2tsp Kasoori methi (dried)
1 ½ lt Water
For Veggies
a dash Oil
2tbsp Butter
1tsp Shahi jeera
1tsp Garlic chopped
1tsp Ginger chopped
1tsp Green chilli chopped
½ cup Boiled Potato diced
½ cup Carrots
½ cup Beans (Chopped)
1cup Cauliflower florets
½ cup Water chestnut (Singhara)
to taste Salt
½ tsp Turmeric
½ tsp Red Chilli Powder
½ tsp Roasted Cumin Powder
1tsp Coriander powder
1tsp Kasoori methi (dried)
2cups Water
½ cup Paneer Cubes
(boiled) - ½ cup Green Peas
handful Pistachios Roasted
handful Almonds (roasted)
¼ cup Cream
1tsp Sugar

Veg Navratan Korma

Navratan Korma | Mix Vegetable Korma | Restaurant Style

  • Suitable for vegetarian

Navrattan means Nine Gems.

  • 1hr 20mins
  • Serves 4
  • Medium


  • For The Curry

  • For Veggies



The Navratan Korma is a very old style of curry which can be sketched back to the Mughal’s in the early 16th century and is meant to be mild. It is made with a combination of 9 different vegetables-and usually contains paneer and nuts.  It’s a beautiful yellow colour- which comes from the usage of ground turmeric.



For Navrattan Curry

Heat a pan and pour the oil. To the hot oil add black cardamom, cardamom, cloves, mace, star anise, cinnamon, and stir them. Add the onions, garlic, ginger, green chillies and cook on high heat for 3-4mins. Sprinkle turmeric, chilli powder, coriander powder and cumin powder. Stir for a minute, turn the heat to high and add whisked curd. Cook the curd on high heat while constantly stirring till oil oozes out. At this stage add in the diced tomatoes, salt and kasoori methi leaves. Cook for 5 minutes on hight heat and then add water.


Bring water to a boil and cook till tomatoes are mashy and cashewnuts go soft. Turn off the heat and let it cool down a bit. Remove the whole spices from the curry and discard them. Add the remaining curry into a mixer grinder and grind it to a smooth paste. Keep it aside.


For Veggies

In a fresh pan pour a dash of oil and butter. Once it melts add shahi jeera and stir. Add garlic, ginger and green chillies and cook them for a minute. Add in the potato, carrots, beans, cauliflower, water chestnuts, salt and toss them together. Cook for 2 mins and then sprinkle turmeric, chilli powder, cumins powder, coriander powder, kasoori methi and cook for another minute.


Add water and bring it to a boil, lower the heat and cook till all the veggies are about ¾ cooked. At this stage add the curry and while adding the curry pass it through a strainer. Add some water if the curry is too thick. Bring the curry to a boil, add in paneer and green peas. Check and adjust the seasoning. Cook till the veggies are tender. For finishing add roasted pista, almonds, cream and sugar. Give a quick stir and veg navrattan korma is ready. Serve hot with phulka, paratha or rice.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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