Navratan Korma

by Shaheen Ali

Navratan Korma aka Nine- Gem-Curry gets it’s name after the nine ingredients 9vegetables, fruits and nuts) used in making a creamy, semi-sweet Mughlai Curry. This royal curry was made in the imperial kitchens known as ‘Bawarchikhana’ for the Kings and the Queens during the Mughal Era.


Mughali Cuisines are over the top delicious and this particular curry tops the chart as it makes it more royal with the use of fruits, assorted vegetables and nuts. The curry becomes rich with the use of cream, cashew paste and coconut milk at times. I have learned this recipe from my grandmother, who made some amazing Mughlai dishes, one of them was the very delectable, rich and creamy Navratan Korma.

Navratan Korma is a blend of spices with cream and nut paste. The royalty looks in the very first looks of the delicacy specially when it is garnished with fried cottage cheese and fruits. Usually Navratan Korma has a thick creamy curry, but you always have an option to add water, milk while cooking to increase the volume of the curry so that it can go well with rice.

Print Recipe
NAVRATAN KORMA / NINE GEM CURRY
Course main course
Cuisine mughlai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Whole spices :
Course main course
Cuisine mughlai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Whole spices :
Instructions
  1. Arrange all the ingredients on the kitchen counter first.
  2. Heat oil in a wok and fry the paneer chunks first and keep aside on a kitchen towel.
  3. In the same oil, add whole spices and as soon as they crackle , add onions and saute till they soften.
  4. Now add chopped ginger- garlic and green chilies and fry till brown in color.
  5. Now add tomato puree or the chopped ones, whichever suits you and fry till they turn soggy and you see the moisture vaporising.
  6. Add all the chopped vegetables and peas excluding paneer , nuts and fruits. Mix well and add coriander powder, red chili powder and kitchen king and fry till the oil starts leaving sides. You can adjust oil if required but make sure the curry isn't too oily.
  7. Now add cashew paste and fresh cream. Mix well till everything incorporates well with each other. You may see the curry getting thicker, so add little water, around 1/2 cup and stir and allow the vegetables to cook in low flame. Keep the lid closed. This may take around 7-8 mins.
  8. Once you see the vegetables softening, add raisins and split cashew nuts and mx well. Cook for another few minutes.
  9. Usually the Navratan Korma Curry is thick but if you want you can add a little more water, give a quick stir and cook for some more time. But do not over cook the vegetables.
  10. Now add the pineapple chunks and half of the pomegranate, mix and turn off the gas flames.
  11. Add fried paneer pieces from top and garnish with freshly chopped coriander, some split cashews and pomegranate pearls.
  12. Serve Hot with Kasmiri Pulao or Butter Naan, accompanied with some fresh green salad and cucumber and mint raita.
Recipe Notes

Powered by WP Ultimate Recipe

You may also like

2 comments

Pradeep Bhandekar October 19, 2018 - 7:02 pm

You are just great. I am staying alone these days and by circumstances and also love for food had to take up cooking. Incidently, I had purchased some copper vessels, pots and the big copper spoons etc. Your recipes are simple to understand and rendered me great help and hope. Soon I will be in Delhi and will experience moglai food there. Because of trying to learn cooking, I have stopped eating outside and now can understand good cooking or otherwise. Thanks and keep it up. I am keen to learn moglai cooking. My email address is [email protected]

Reply
Shaheen Ali October 30, 2018 - 5:09 pm

That’s really wonderful. Thank you for stopping by. Your appreciation means a lot. Keep cooking!

Reply

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy