Authentic Navratan Korma Recipe- Cashew Poppy Seed Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Navratan Korma Recipe – Cashew Poppy Seed Curry

Introduction

There’s something truly special about Navratan Korma. It’s not just a curry; it’s a celebration on a plate! The name itself, meaning “nine gems,” hints at the treasure trove of flavors and textures within. I remember the first time my grandmother made this for me – the aroma filled the entire house, and the creamy, rich taste was unlike anything I’d ever experienced. Today, I’m so excited to share her recipe with you, with a few little tweaks I’ve learned over the years. Get ready to impress!

Why You’ll Love This Recipe

This Navratan Korma is a luxurious and flavorful dish that’s perfect for special occasions, or honestly, any time you’re craving something truly comforting. It’s a beautiful blend of nuts, seeds, and vegetables in a creamy, aromatic gravy. Plus, it’s surprisingly achievable at home! You’ll love the depth of flavor that comes from the cashew and poppy seed paste, and the vibrant colors from the nine different vegetables.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 tablespoon poppy seeds (khus khus)
• 10-12 almonds
• 10-12 cashews
• 1 tablespoon melon seeds (magaz tari)
• 2 tablespoons ghee
• 2-3 green cardamom pods
• 1 black cardamom
• 3 cloves
• 1 inch cinnamon stick
• 1 tej patta (Indian bay leaf)
• 2 strands mace
• ½ cup sliced onions
• ½ cup fresh curd (yogurt)
• 2 tablespoons ginger-garlic paste
• 1 green chili
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ cup chopped carrots
• ½ cup green peas
• ½ cup chopped potatoes
• ½ cup chopped green beans
• 8-9 baby corn
• 1 cup cauliflower florets
• ½ cup light cream
• ½ – 1 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients! The foundation of this korma is the nut-seed paste. Don’t skimp on soaking the poppy seeds, almonds, cashews, and melon seeds in hot water for at least 30-40 minutes. This ensures a super smooth paste.

Ghee is essential here. It lends a richness you just can’t replicate with oil. And those whole spices? They’re the heart and soul of Indian cooking. Don’t be shy with them!

Now, about the vegetables. Traditionally, Navratan Korma includes nine different vegetables – hence the name! But feel free to get creative. My family loves adding paneer (Indian cheese) sometimes, and my friend uses mushrooms. Regional variations often include beetroot or even raw papaya.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that nut-seed paste going. Drain the soaked poppy seeds, almonds, cashews, and melon seeds. Peel the almonds (it makes the paste smoother!). Blend everything with a little water until you have a really smooth, creamy paste. Set this aside.
2. Heat the ghee in a heavy-bottomed pan or Dutch oven. Add the whole spices – cardamom pods, black cardamom, cloves, cinnamon stick, tej patta, and mace. Sauté for a minute or two until they become fragrant. This is where your kitchen will start smelling amazing!
3. Add the sliced onions and sauté until they turn golden brown. Then, stir in the ginger-garlic paste and green chili. Sauté for another minute until the raw smell disappears.
4. Now, pour in the nut-seed paste. Cook for a couple of minutes, stirring constantly, until it lightly browns. Add the beaten curd (yogurt) and continue cooking on low heat for 3-4 minutes. Be careful not to let it curdle!
5. Time for the veggies! Add the turmeric powder, red chili powder, and all your chopped vegetables – carrots, green peas, potatoes, green beans, baby corn, and cauliflower florets. Pour in 1 cup of water, season with salt, and bring to a simmer.
6. Cover the pan and let it simmer for 25-30 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
7. While the curry simmers, prepare the garnish. Heat a little ghee in a small pan and sauté almonds, pistachios, cashews, walnuts, raisins, melon seeds, pineapple pieces, chopped mint, saffron strands, and ginger julienne until lightly golden.
8. Once the vegetables are cooked, stir in the light cream and garam masala. Mix well.
9. Finally, pour the korma into a serving dish and generously sprinkle with the prepared garnish. Serve hot!

Expert Tips

• Smooth Paste is Key: Seriously, don’t rush the nut-seed paste. A smooth paste makes all the difference in the final texture.
• Low and Slow: Cooking on low heat allows the flavors to meld beautifully.
• Don’t Overcook the Veggies: You want them tender, but still with a little bite.

Variations

• Paneer Power: Add about 1 cup of paneer cubes along with the other vegetables for extra protein and richness.
• Mushroom Magic: My friend swears by adding sliced mushrooms – they add a lovely earthy flavor.
• Sweet Tooth: If you like a slightly sweeter korma, add a tablespoon of sugar or a few drops of rose water.

Vegan Adaptation

No problem! Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil. Replace the curd (yogurt) with a plant-based yogurt alternative, and the cream with coconut cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

Navratan Korma is a fantastic dish for celebrations like Diwali, Eid, or weddings. It’s rich, flavorful, and visually appealing – perfect for a festive spread!

Serving Suggestions

Serve Navratan Korma with fluffy basmati rice, naan bread, or paratha. A side of raita (yogurt dip) complements the richness beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Navratan Korma and what does “Navratan” mean?

“Navratan” literally translates to “nine gems” in Sanskrit. It refers to the nine different vegetables traditionally used in this curry, representing a treasure trove of flavors and nutrients.

What is the best way to achieve a smooth nut-seed paste?

Soaking the nuts and seeds in hot water for at least 30-40 minutes is crucial. Also, peeling the almonds helps. Use a good quality blender and add water gradually until you achieve a smooth consistency.

Can I use store-bought curd (yogurt) or should I make it from scratch?

Store-bought curd is perfectly fine! Just make sure it’s plain, unsweetened yogurt. If you have the time, homemade curd does add a lovely tang.

What vegetables are traditionally used in Navratan Korma? Can I substitute any?

Traditionally, carrots, green peas, potatoes, green beans, baby corn, cauliflower, beetroot, and sometimes raw papaya are used. Feel free to substitute with other vegetables you enjoy, like mushrooms or paneer.

How can I adjust the sweetness level in this curry?

You can add a tablespoon of sugar or a few drops of rose water for a slightly sweeter korma. Alternatively, you can reduce the amount of cream used.