Navratan Vegetable Korma

Restaurant style Navratan Vegetable Korma is packed with vegetables in a rich creamy tomato gravy, perfect for vegetarians

Navratan Vegetable Korma, mixed vegetable curry in creamy tomato sauce

 

Navratan Korma is a popular dish found in most Indian restaurants menus and buffets especially in the vegetarian section. Nav means 9, ratan means jewels – its a curry made with 9 vegetables. Although, they don’t always have 9 different vegetables, it is very flexible to include whatever you like. Typically made with carrots, peas, cauliflower, potatoes, green beans in a tomato based gravy with cream for richness. Because its a korma, it includes nuts and can include cubes of paneer if you like.  This is a favorite amongst vegetarians.

Typically Korma’s are made with nuts, especially cashews to give a smooth creamy texture to the gravy.  In my version, I will omit nuts for those with allergies. This is a way to get a Korma consistency and richness without the nuts. Served with rice or naan, this is a perfect dish for entertaining vegetarians! The richness of the creamy gravy makes it extra special for parties.

 

Makes 3-4 servings 

Time: 25 mins 

Navratan Vegetable Korma, mixed vegetable curry in creamy tomato sauce

Ingredients:

  • 2 tbsps oil, butter or ghee
  • 1/2 tsp Mustard seeds (rai)
  • 6 curry leaves
  • 1 cup of crushed raw onion
  • 1 tsp ginger garlic paste
  • 1 cup of crushed tomatoes (canned works best for this)
  • 1 cinnamon stick
  • 1 large black elcho
  • 2 cups of mixed vegetables (frozen or fresh vegs are ok)
  • 1/2 block Paneer (cubed and fried)
  • 1 tbsp Mild Madras style Curry Powder (I prefer the Rajah brand)
  • 1/2 tsp turmeric (haldi)
  • 1/4 tsp red chili powder, flakes, whole fresh green chili, or dried red chili
  •  2/3 tsp salt
  • 1 tsp dried Kasuri Methi (optional)
  • 1 1/2 cups water
  • 1/8 cup of chopped fresh cilantro 
  • 1/4 to 1/2 cup of sour cream or heavy whipping cream
  • Optional: 1 tbsp of golden raisins

 
Method:

  1. Cut up the Paneer into any size or shape pieces, fry them till lightly yellow/brown. Set aside
  2. In a blender blend onion until its a crush paste consistency, set aside.
  3. In a pot, at high heat add oil, curry leaves, whole chili, rai. Stir fry for about 2 mins till they splutter.
  4. Add onion blended mixture and cook for 5 mins till lightly colored.
  5. Add ginger garlic paste and stir fry for another min.
  6. Add crushed tomato and all the powder spices, salt, and Kasuri methi.  
  7. Add vegetables and water, stir, cover and cook on medium heat for 10 mins, stirring in between till vegetables are cooked as you like them.  Cut them similar size so they cook in the same time.
  8. Stir in paneer and golden raisins.
  9. Stir in cream and cook for 2 mins or till it comes to a boil.
  10. Garnish with chopped fresh cilantro leaves
  11. Serve hot with rice, naan, paratha, or roti and enjoy!

Tips:

  • If you want to include nuts, add 1/8 cup in step 1 and blend it with the onion and tomato. Garnish with whole cashews so your guests know it includes nuts.
  • If including Paneer, be sure to fry the pieces first and add at the end to avoid breaking and crumbling them into the gravy.
  • Madras curry powder tends to be very spicy hot. I prefer to use the mild version so that its not overpowering the other flavors. Be sure it says Mild on the packaging. If you like it spicy, go for it!
  • Some like it slightly sweet, you can add 1 tbsp of sugar or even some golden raisins to add a burst of sweetness.
  • Have left overs, make Pav Bhaji. Blend it up, add some more tomatoes and pav bhaji masala for a tasty treat!

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