navratan korma recipe | rich mughlai vegetable navratan korma recipe

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navratan korma recipe with step by step photos – aromatic, flavorful and mildly sweet vegetable navratan korma recipe.

there are both vegetarian as well as non vegetarian versions of preparing navratan korma. this recipe is a vegetarian version of 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:

  1. paneer do pyaza
  2. kaju khoya
  3. shahi paneer korma
  4. 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 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.

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 usually make this korma with 5 to 6 veggies. you can choose your choice of mixed veggies. you can also choose to have a mix of 9 different veggies.

i have used 9 ingredients for the garnish. the garnish consists of nuts, seeds, herbs and pineapple. 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. but with pineapple you have to be careful. since we are using yogurt and cream in this dish, the pineapple has to be added in the garnishing. if you mix it with the korma, then you should serve immediately. otherwise even if you serve after some minutes, then you get bitter notes in the korma.

adding pineapple is optional. so don’t add pineapple if you do not like a sweet taste in a creamy dish. another ingredients that can be added is paneer.

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

navratan korma is an easy recipe because after you are done with making the paste. then 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.

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. the recipe has been adapted from jiggs kalra’s book “prashad – cooking with indian masters”.

serve navratan korma with tandoori roti, naan, chapatis or parathas. it also goes well with jeera rice.

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

veg navratan korma recipe below:

4.65 from 14 votes
navratan korma recipe | mughlai vegetable navratan korma recipe
prep time
40 mins
cook time
30 mins
total time
1 hr 10 mins

navratan korma recipe - a rich aromatic vegetable curry made with nine ingredients.

course: main course
cuisine: indian, mughlai
servings: 5 to 6
author: dassana amit
ingredients (1 cup = 250 ml)
veggies for navratan korma:
  • 2 medium carrots - peeled and chopped OR 70 grams carrots OR about ½ cup chopped carrots
  • ½ cup shelled peas or frozen peas (matar)
  • 1 large potato OR 2 medium potato OR ¾ cup chopped potatoes or 150 grams potatoes
  • ¼ cup chopped green beans OR 40 to 50 grams beans OR 10 to 12 beans
  • 1 cup chopped cauliflower (gobi florets) - optional
  • 8 to 9 babycorn - chopped (optional)
other ingredients for navratan korma:
  • 2 medium sized onions sliced OR ½ cup thinly sliced onions
  • 2 to 3 green chilies (hari mirch) - chopped
  • ½ tablespoon ginger garlic paste OR 5 to 6 garlic and ¾ inch ginger - crushed to a a paste in mortar-pestle
  • ½ cup fresh curd (dahi or yogurt) OR 100 grams curd
  • cup fresh low fat cream OR 3 to 4 tablespoon whipping cream
  • ¼ to ½ teaspoon garam masala powder
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chili powder (lal mirch powder)
  • 2 tablespoon ghee
  • 1 cup water or add as required
  • salt as required
for the royal paste:
  • 1 tablespoon poppy seeds (khus khus)
  • 10 to 12 almonds (badam)
  • 10 to 12 cashews (kaju)
  • 1 tablespoon melon seeds (magaz)
  • ¼ cup water for grinding to a paste or add as required
whole garam masala:
  • 2 to 3 green cardamom (choti elachi)
  • 1 black cardamom (badi elachi)
  • 3 cloves (lavang)
  • 1 inch stick of cinnamon (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 single strands of mace (javitri)
for the garnish:
  • 1 tablespoon ghee
  • 6 to 7 almonds - blanched and peeled
  • 10 pistachois (pista)
  • 10 cashewnuts (kaju)
  • 10 walnut halves
  • 1 tablespoon raisins (kishmish)
  • ½ cup chopped pineapple OR 2 to 3 pineapple slices - chopped
  • ½ tablespoon melon seeds
  • 1 tablespoon mint leaves (pudina patta)
  • a pinch of saffron strands (kesar)
  • 2 teaspoon ginger julienne
how to make recipe
preparing the paste:
  1. soak all the dry fruits and seeds in hot water for 30 to 40 minutes.
  2. remove the peels from the almonds and add the peeled almonds in a grinder jar.
  3. then drain the remaining nuts-seeds mixture and also add them to the grinder jar.
  4. add 1/4 cup water and grind to a smooth fine paste. add more water if required while making the paste. keep this paste aside.
making korma:
  1. heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle and become aromatic.
  2. add the sliced onions and saute them till they turn golden
  3. now add the ginger-garlic paste and chopped green chilies. saute till the raw aroma of ginger-garlic goes away.
  4. now add the nuts-seeds paste and curd. stir well.
  5. then add turmeric and red chili powder. stir again.
  6. stir and saute for 3 to 4 minutes on a low flame. do stir often so that the mixture does not get stuck to the bottom of the pan.
  7. then add the mixed veggies. stir.
  8. next add 1 cup water. season with salt. mix very well.
  9. cover and simmer the veggies till they are cooked.
  10. once the veggies are cooked, add the cream and stir it with the rest of the korma, switch off the flame.
  11. sprinkle garam masala powder. cover and keep aside.
garnishing navratan korma:
  1. heat 1 tbsp ghee in a small frying pan. add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste).
  2. saute almonds till they turn a pale golden.
  3. take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves. saute till the cashews turn a light golden.
  4. now add 1 tbsp raisins & ½ tbsp melon seeds. saute for some seconds.
  5. then add ½ cup chopped pineapple cubes. saute for a minute.
  6. next add 1 tbsp mint leaves, a pinch of saffron strands/kesar and 2 tsp ginger julienne.
  7. saute for half a minute.
serving navratan korma:
  1. while serving garnish the korma with the sauteed garnishing ingredients. serve navratan korma with tandoori roti, naan, chapatis or parathas. it also goes well with jeera rice.
recipe notes

few tips for making navratan korma recipe:
1. 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.

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

step by step veg navratan korma recipe:

1. take 1 tbsp poppy seeds/khus khus, 10 to 12 almonds/badam, 10 to 12 cashews/kaju and 1 tbsp melon seeds/magaz in a bowl.

2. add enough hot water and soak for 30 to 40 minutes. when the nuts-seeds are soaking, you can chop the veggies.

3. then from this soaked mixture, remove and peel the almonds. add them to the grinder jar.

4. drain the remaining nuts-seeds and add them also to the jar. add ¼ cup water.

5. grind to a smooth fine paste. add more water if required while grinding to a paste. keep the nuts and seeds paste aside.

6. heat 2 tbsp ghee in a deep bottomed pan.

7. add the whole spices – 2 to 3 green cardamom, 1 black cardamom, 3 cloves, 1 inch stick of cinnamon, 1 tej patta and 2 single strands of mace. saute the spices till they become aromatic.

8. then add ½ cup thinly sliced onions.

9. stir and saute the onions on a low to medium flame.

10. when the onions are caramelizing, take ½ cup fresh curd/dahi/yogurt (100 grams) in a small bowl, with a spoon or a small wired whisk, beat it till smooth. keep aside.

11. saute the onions till they turn golden.

12. then add ½ tbsp ginger-garlic paste and 1 chopped green chili.

13. stir and saute till the raw aroma of ginger-garlic goes away.

14. add the ground nuts and seeds paste.

15. then add the beaten curd and mix well.

16. now add ½ tsp turmeric powder and 1 tsp red chili powder powder.

17. stir and saute for 3 to 4 minutes on a low flame. do stir often so that the mixture does not get stuck to the bottom of the pan.

18. now add the mixed veggies.

19. stir and mix very well again.

20. add 1 cup water.

21. mix very well.

22. season with salt as per taste. cover the pan and allow the veggies to cook.

23. when the veggies are cooking, you can prepare the garnish and keep aside. for the garnish – heat 1 tbsp ghee in a small frying pan. add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste or separately blanch them).

24. saute almonds till they turn a pale golden.

25. take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves. saute till the cashews turn a light golden.

26. now add 1 tbsp raisins & ½ tbsp melon seeds. saute for some seconds.

27. then add ½ cup chopped pineapple cubes. saute for a minute.

28. next add 1 tbsp mint leaves, a pinch of saffron strands/kesar and 2 tsp ginger julienne.

29. saute for half a minute and keep aside.

30. it will take 25 to 30 minutes for the veggies to cook. while cooking, if the gravy becomes too thick then do add some water.

31. when the veggies are cooked, add ⅓ cup cream.

32. stir and mix very well with the rest of the korma. switch off the flame.

33. lastly sprinkle ¼ to ½ garam masala powder and stir.

34. while serving garnish the korma with the sauteed garnishing ingredients. serve navratan korma with tandoori roti, naan, chapatis or parathas. it also goes well with jeera rice.

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This post was last modified on June 18, 2018, 4:35 pm

    Categories Curry RecipesDinner RecipesFestival RecipesMughlai RecipesPopular Indian Recipes

View Comments (73)

  • Hi, which are melon seeds? You mean walnuts? I love this dish, great you shared it, I will try it. Yum!

    • 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.

      • Hi, you've mentioned to soak the poppy seeds before blending, Kindly let me know the detailed procedure of the same. I loved the dish , it looks awesome.

        • soak the 2 tbsp poppy seeds in 1 or 2 tbsp water for 30 minutes. you can also use warm water for soaking them.

  • 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….!

    • 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.

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

  • such a creamy melt-in-the-mouth dish..simply wonderful ..u r very hard working..good going girl..

  • Hey Dassana, i am glad I ran into your lovely Blog. I have got to do a lot of reading here:)
    This Korma looks so delicious and rich!

  • 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...

  • love that close up of the korma.. nothing better to make the mouth water that a beautifullyy prepared food and a perfect shot!

    • thanks richa for liking this pic. really, it is a challenge sometimes to photograph indian food like dals and gravy dishes.

  • 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 :)

  • hi

    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

    • 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.

  • 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?

    • 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 - https://www.vegrecipesofindia.com/papdi-chaat-delhi-papdi-chaat-recipe/

  • 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

    • 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.

  • 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.

  • 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.

    • 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.

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


    • 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.

  • 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...

  • 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!!!!!

  • 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

  • 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..

    • 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.

  • I tried your almost recipe . all r awesome. Ur recipes are sooper. Above all, u r impossible......

  • Hi
    i am so relaxed whenever i visit this site. I alwaz feel dat there is some one who can help me. I alwaz feel like my mum guide me. Ur dishes helps me a lot 2 Adjust in my newly wedded lyf.

    • we are glad to know this shambavi that our food blog could help you in some way :) thankyou for your kind words and god bless you.

  • This site is really of help... Very simple language used ...any1 can understand n learn from it... I'm really happy getting on dis site...

  • I tried many of your recipes. Its really awesome. Now a days we are not going hotel for dinner frequently.... Thank you..

  • Hello my name is kanna. I was so impress your page. such a lovely page. Your effort is endless. I just want to ask you if you have any page recommended for me for non vegetarian site please. If you prefer same like your page. Thank you.

    • thank you gowthaman. i have removed your email address for security purpose. you can check this website - http://www.flavorsofmumbai.com/. the blog shares both veg and non veg recipes. i have tried some veg recipes from the website and they were good.

  • Hi Dassana,

    I love your app and site, so much in fact that I'm getting a whistling pressure cooker for my birthday!
    I've noticed that some recipes call for black cumin in Korma (and other Muglhai recipes).
    Would you recommend this and if so at what point in the recipe should it be added and how much.


    • thanks david. glad to know this. happy birthday in advance from our end. You can add 1/2 tsp of caraway seeds for a serving of 2-3 people. it has to be added when you saute the whole spices in oil. black cumin is different than caraway seeds. what i used in my recipes is caraway seeds. caraway seeds is also called as black cumin by some folks but technically both are different. caraway seeds are sauteed just like cumin seeds. i hope i am clear. otherwise feel free to ask any doubts about this.

  • Hi dasana...
    I tried this recipe yesterday for my son's birthday party and it turned out to b just awesome!!!
    I tried paneer pulav too...n combo was perfect...
    Thnx a zillion for such perfect recipes...
    Thnk u again..

  • Hi Dassana
    I love this simply explained recipe, the korma came out just the way I like. I didn't add poppyseed and other nuts though. Kudos to you. My first go to site and app for all cooking is your blog. Thanks a ton! Keep it up!

    • thanks a lot reetika. poppy seeds can be given a miss in most recipe where very less amounts of it is used. glad that you liked the korma. happy cooking.

  • Thank you so much for this recipe..i tried it out today..and it tasted like authentic restuarant made Navaratna korma! Even better infact.. i made slight changes...waiting for more recipes

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