navratan korma recipe, how to make navratan korma recipe


navratan korma recipe – an easy and nutritious korma recipe. there are both vegetarian as well as non vegetarian versions of navratan korma recipe. this one is a vegetarian version of making navratan korma.

navratan korma is one recipe which i always dreaded making…. just the name of this dish would scare me. it seemed to me a very royal, rich and time consuming recipe. i was wrong. it is such an easy recipe but yes it is rich, royal and delicious.

you can consider making navratan korma for special occasions like expecting a guest at home, birthday party or during festive times like diwali, holi and so on. few more similar mughlai recipes posted on the blog are paneer do pyaza, kaju khoyashahi paneer korma and shahi paneer recipe.

do you know why this recipe is called as navratan korma???  the dish is named as a tribute to the original navratan- the nine jewels or the nine courtiers of the great mughal emperor akbar.

by the way for all those who do not know hindi, nav means nine and ratan means a jewel. so the english translation of navratan is nine jewels. and korma or kurma is a dish with a yogurt, cream, nuts and seeds paste or a coconut base. 

navratan korma-veg

so you see this navratan korma recipe is a dish made with nine jewels….. these nine jewels can be an assortment of nine veggies or nine garnishing ingredients.

i only had 6 veggies and 1 fruit the day i made the korma…. yup…. one fruit that is added to navratan korma is pineapple. i have had navratan korma many times in the mumbai restaurants and always without fail, there would be pineapple in the korma.

veggies for navratan korma

one a side note i loved the pineapple in the korma but the hubby did not. so don’t add pineapple if you do not like a sweet taste in a creamy dish. alternatively paneer can also be added to the navratan korma.

for the garnish i had 9 ingredients. the garnish is healthy and nutritious…

navratan garnish

however, what goes in the making of navratan korma is nutritious, but it rich and heavy too. there is cream, yogurt and also an awesome paste. a healthy paste made from melon seeds, cashew, almonds and poppy seeds.

royal paste for navratan korma

navratan korma is an easy recipe because after you are done with making the paste…. all you have to do is brown the onions with whole garam masala, add the paste, curd, veggies and let the korma simmer till the veggies are cooked. it a heavenly aroma when the veggies are being simmered.

veggies being simmered for navratan korma

all in all this shahi navratan korma is a dish to be thoroughly enjoyed on festive occasions like diwali or holi. so i thought of sharing this rich and royal recipe with all of you on the occasion of holi. have adapted this recipe from jiggs kalra’s prashad – cooking with indian masters.

mughlai navratan korma

if you are looking for more curry recipes then do check vegetable korma, potato peas kormapalak paneer, paneer butter masala, paneer makhani, potato kurma and kadai paneer gravy recipe.

navratan korma recipe below:

4.4 from 5 reviews
navratan korma recipe
navratan korma - a rich curry made with nine ingredients.
CUISINE: mughlai, indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
the veggies
  • 1 or 2 carrots, peeled and chopped
  • 1 cup shelled peas
  • 1 large potato
  • 1 cup chopped green beans
  • 1 cup chopped cauliflower/gobi
  • 8-9 babycorn, chopped
  • 2 thick round pineapple slices, chopped
for the royal paste:
  • 2 tbsp poppy seeds/khus khus
  • ¼ cup almonds/badam
  • ¼ cup cashew/kaju
  • 2 tbsp melon seeds/magaz
for the korma:
  • 2 medium sized onions, sliced
  • 2-3 green chilies/hari mirch, chopped
  • ½ tbsp chopped or crushed ginger/adrak
  • 1 and half cup dahi/curd/yogurt
  • ½ cup cream
  • ½ tsp mace/javitri and green cardamom powder ( just crush a pinch of mace and 2-3 green cardamoms in a mortar-pestle)
  • ½ tsp turmeric powder/haldi
  • 1 or 2 tsp red chili powder/lal mirch powder
  • 4-5 tbsp ghee
  • salt as required
whole garam masala:
  • 5 green cardamom/chotti elachi
  • 1 black cardamom/badi elachi
  • 5 cloves/lavang
  • 1 stick cinnamon/dal chini
  • 1 bay leaf/tej patta
  • a pinch of mace/javitri
for the garnish
  • 10-12 pistachois
  • 10 cashewnuts
  • 10 almonds
  • 10 walnut halves
  • 1 tbsp raisins
  • 1 tbsp sunflower seeds
  • 1 tbsp melon seeds (optional)
  • 1 tbsp chopped mint leaves
  • a pinch of saffron strands/kesar
  • ½ tbsp julienned ginger
preparing the paste:
  1. soak poppy seeds for 30 minutes in water.
  2. blanch the almonds and remove the skin.
  3. make a fine paste of the blanched almonds, poppy seeds, cashew-nuts, melon seeds with around ½ cup of water.
preparing the garnish:
  1. blanch the almonds and pistachois. later remove the skin.
  2. soak the almonds and pistachois with the cashew, sunflower seeds and raisins in warm water for 15 minutes.
  3. you can either chop the dry fruits or halve them. but keep the raisins whole.
preparing the korma:
  1. heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle.
  2. add the sliced onions and brown them.
  3. now add the ginger and green chilies and stir for a minute.
  4. lower the flame or close the flame if you want. we will be adding turmeric and red chili powder. care should be taken they do not get burnt.
  5. add both the turmeric and red chili powder. add the veggies, curd and the paste. add salt
  6. add ½ cup or 1 cup water depending on what consistency you want of the gravy
  7. mix well.
  8. cover and simmer the veggies till they are cooked.
  9. once the veggies are cooked, add the cream and stir it with the rest of the korma for a minute.
  10. thats it. sprinkle the mace and cardamom powder and half of the garnish.
  11. stir and serve the navratan korma with the remaining garnish.
  12. the navratan korma goes well with jeera rice or roti or naan.
few tips for making navratan korma recipe:
1. to avoid the burning of red chili powder and turmeric powder whilst frying, just dissolve these two spice powders in 2-3 tbsp of water and then add to the browned onions.

2. if you do not have melon seeds, still you can make the korma with the rest of the ingredients. just increase 1 tbsp of almonds and 1 tbsp of cashew.

3. always soak the poppy seeds before blending. or else they take a lot of time to be ground finely.

{ 45 Responses }

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  1. marina says

    hi dassana.. i was waiting when this reply section would show up …. finally … i made the abv recipe and it excellenttttttttt …. i did the add the garnish and like you said the gravy tasted very nice … thanks for sharing this recipe ….

    dassana i had one question … i know you dont hv non-veg recipes … but i hv prepared and read many reccipes from yur site… some recipes you hv mentioned about jiggs kalra, who has a non-veg recipe book .. can you give a link or suggest his best book to make non-veg recipes … thanks in advance …

    regds n tk care..

    • says

      welcome marina. jiggs kalra most books are good and worth the money. one of those rare chefs whose most recipes have come out well. you can have a look at the “classic cooking of punjab” by jiggs kalra. this book “india cookbook” is also good.

  2. marina says

    hey dassana, i want to try this dish .. but i hv one stupid question. can i avoid putting the dry fruits in the garnishing part…. i dont think the taste will change… hai na..

    regards n tk care

  3. Sanjukta says

    Hi Dassana,

    Your recipes are awesome and the way you have explained things is superb…The pics clarify everything and feels like you are preparing the dish just infront of us…thanks a ton for your great job!!!!!

  4. Varsha says

    Hi mam,
    Wanna prepare this dish for the first time. Could you please help me with alternate for pineapple since it is unavailable at this point of time…

  5. Deepa says

    I am surprised to see that this doesn’t have any tomatoes. Is it traditional not to use tomatoes in navratan korma?


    • says

      welcome deepa. navratan korma is from mughlai cuisine. tomatoes are usually not added in mughlai cuisine. gravy is made from onion paste or yogurt or nuts and seeds paste.

  6. jatin says

    Mam i love navratan korma it is mine fav dish for all the festivals.Though we are rajasthanis even marwaris of rajasthan every and each dish are royal in taste and look fab lots of ghee omg .i only here to know how to add sugar in this dish as i make it sugar doesnt dissolve so i ask whether i use powder of sugar then how much.

    • says

      i know about rajasthani cooking. a few of our common friends are from rajasthan. sugar can be added when you add salt. the gravy should be simmering or hot when you add sugar, then the sugar gets dissolved. you can about 1/4 tsp of sugar. when the veggies are cooked and when you add cream. stir and then taste the gravy. if required then you can add more sugar.

  7. Rajaram says

    Hi. I made this today and it was awesome. Thanks for this recipe. I added some saffron soaked in water before serving and 3 tsp sugar along with the cream.

  8. tom says

    hi dassana

    (sorry, can’t seem to reply to previous answer)

    yes, that’s it, for sure . . no question! i loved it, and have wondered what it was all these years and even better that you have a recipe. I will try it, i am sure the local indian food shop will sell tamarind dates chutney if i am being too lazy to make the whole thing

    thankyou! tom

    • says

      you should be easily able to get the tamarind dates chutney. the crisp flour crispies or papdis are also easily available in stores. while preparing the papdi chaat, you can add the amounts of the sweet chutney, green chutney and yogurt as per your preference. some people prefer a sweeter version and some people prefer a spicy version.

  9. tom says

    hi dassana

    thanks for the reply. i made some Dhanksak last weekend, which was a combination of your recipe and another, it taste’s great . . i went for the roast garam masala option.

    I have another question. when i was in India in 1999 i think in Mumbai i had this savoury / sweet dish that i remember as Chaana Chat. i’ve looked for this recipe on the net and yours also, and know it involves chick peas. i do remember this part, but there was also other things. What i remember is maybe something like chunks of thicker samosa pastry which (chipati, right?) that had been (deep?) fried put on top of the chickpeas. And there were three sauces, i believe yogurt, some sort of lime and a sweet sauce, which were all then put on top of the deep fried pastry. So it definately had a sweet element. It was very popular and i also saw it a lot in Nepal. Do you know what it could be?

    • says

      hi tom, i think what you had was papri chaat. in papri chaat boiled chickpeas, boiled potatoes are placed over crisp fried flour discs. these are known as papris or papdis. basically a small poori which is not allowed to puff… as a result they become crisp. the chutney on top is sweet tamarind chutney, coriander/cilantro chutney and chilled yogurt with a dash of lime. you can check this recipe for making papri chaat. you can also steamed mung bean sprouts, boiled black chick peas along with white chick peas and potatoes.

      papdi chaat recipe here –

  10. tom says


    how exactly do i make the fine paste with the blanched almonds, etc. Do i need a pestle and mortar? the recipe looks very nice

    regards tom

    • says

      you have to use a blender to make a paste of the almonds, cashews, melon seeds etc. just add a little water so as to help the almonds and the other dry fruits to blend easily.

  11. Mehak says

    Hello Mam

    I also have the same exp… as I also afraid to make this rich dish..but now as u tried, I will also try ur recipe in few days…hope i’ll be successful also :)

    lots of love
    byeee :)

  12. says

    Wonderful recipe and this is the only dish where i like the combination of sweet and spicy! One of my blog reader requested for this recipe and I have been postponing it for a while. I guess it’s time to cook some soon…

  13. Neera Kewalramani says

    Wow,mouth starts watering reading the recepe’ will try it out tomorrow, Thanks for sharing such a lovely recepe’

  14. says

    Hey Dassana, your dish looks heavenly…..real royal, nice clicks too, perfect for festivals or special occasions :)!

    I love Jiggs Kalra’s food, we have his Punjab Grills here in Bangalore and the food is awesome…..only thing is one need to go real empty stomach because there you get rich Punjabi & Mughlai cuisine….!

    • says

      thanks anamika. i did not know that there is a punjab grill’s in bangalore.

      i have tried some more recipes from the book and they also were good. on the down side the book has a lot of non vegetarian recipes, which i think can be adapted to vegetarian ones.

    • says

      melon seeds are known as magaz in hindi. they are dried seeds of the musk melon also known kharbuja in hindi. they are not walnuts.

      you will be able to find packed melon seeds in any dry fruit shop.