Navratan Korma (Nine-Gem Vegetable Curry) with Cream and Nuts

A rich and flavorful Indian vegetable curry featuring nine different vegetables, simmered in a creamy and nutty sauce. A decadent vegetarian dish perfect for special occasions or a satisfying weeknight dinner.

Prep Time

20 minutes

Total Time

60 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.22/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2tablespoonsGhee or Vegetable Oil

£0.30

1mediumOnion(finely chopped)

£0.20

1tablespoonGinger-Garlic Paste(or 1 inch ginger and 4 cloves garlic, minced)

£0.25

0.3cupCashews

£0.75

0.3cupAlmonds(blanched and slivered or chopped)

£0.60

0.3cupRaisins

£0.40

2tablespoonsTomato Paste

£0.15

0.5teaspoonTurmeric Powder

£0.10

1teaspoonGaram Masala

£0.15

0.5teaspoonKashmiri Chili Powder(for color, optional)

£0.12

0.5teaspoonCumin Powder

£0.10

1teaspoonCoriander Powder

£0.10

0.5cupHeavy Cream

£0.45

1cupPaneer(cubed)

£1.75

0.5cupGreen Beans(trimmed and cut into 1-inch pieces)

£0.50

0.5cupCarrots(diced)

£0.20

0.5cupCauliflower florets(small florets)

£0.60

0.5cupPotatoes(diced)

£0.20

0.5cupGreen Peas(fresh or frozen)

£0.30

0.5cupBell Pepper(diced, any color)

£0.40

0.5cupMushrooms(sliced)

£0.50

0.5cupPineapple(diced, fresh or canned (drained))

£0.50

to tasteSalt

1teaspoonSugar(optional)

£0.01

0.5cupWater

2tablespoonsFresh Cilantro(chopped, for garnish)

£0.25

Total Cost

£8.88

£2.22 per serving

Instructions

1.
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
2.
Add ginger-garlic paste and sauté for another minute until fragrant.
3.
Stir in tomato paste, turmeric powder, garam masala, kashmiri chili powder (if using), cumin powder, and coriander powder. Cook for 2-3 minutes, stirring constantly, until the spices release their aroma.
4.
Add the cashews and almonds to the pot and cook for about 1 minute. Then, add raisins and saute for 30 seconds more.
5.
Add the diced potatoes, carrots, green beans, and cauliflower florets. Stir to coat the vegetables with the spice mixture. Add 1/2 cup of water, cover, and simmer for about 10 minutes, or until the potatoes and carrots are partially cooked.
6.
Add the green peas, bell pepper, mushrooms and pineapple. Stir well and cook for another 5 minutes, or until the vegetables are tender but still slightly crisp.
7.
Gently stir in the cubed paneer and heavy cream. Simmer for 2-3 minutes, allowing the flavors to meld together. Be careful not to overcook the paneer or it will become rubbery.
8.
Add salt and sugar (if using) to taste. Adjust the seasoning as needed.
9.
Garnish with fresh cilantro. Serve hot with naan bread, roti, or rice.

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My Notes

Nutrition Information

Nutrition per serving (350g)

785 kcal / 3284 kJ

Carbs

57g

22% of RDA

Fat

57g

81% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

24 g

27% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For a richer flavor, soak the cashews and almonds in warm water for 30 minutes before adding them to the curry. This will make them softer and easier to blend into the sauce.

You can use any combination of nine vegetables that you like. Feel free to substitute with vegetables that are in season or that you have on hand. Other great additions are sweet potatoes, corn, and eggplant.

If you prefer a smoother sauce, you can blend the cashew-almond mixture with a little water before adding it to the curry.

For a vegan version, substitute the ghee with vegetable oil, the heavy cream with coconut cream, and the paneer with tofu.

Adjust the amount of chili powder to your preference. If you like a spicier curry, add more chili powder or a chopped green chili.

If the curry becomes too thick, add a little more water to reach your desired consistency.

Cooking Equipment

Large pot or Dutch oven

Skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, soak the cashews and almonds in warm water for 30 minutes before adding them to the curry. This will make them softer and easier to blend into the sauce.

If you prefer a smoother sauce, you can blend the cashew-almond mixture with a little water before adding it to the curry.

For a vegan version, substitute the ghee with vegetable oil, the heavy cream with coconut cream, and the paneer with tofu.

Adjust the amount of chili powder to your preference. If you like a spicier curry, add more chili powder or a chopped green chili.

If the curry becomes too thick, add a little more water to reach your desired consistency.

Navratan Korma (Nine-Gem Vegetable Curry) with Cream and Nuts

Ingredients

Instructions