Vegetable Navratan Korma Recipe – Cashew & Creamy Indian Curry

Last Updated on 2 months by Neha Deshmukh

Vegetable Navratan Korma Recipe – Cashew & Creamy Indian Curry

Hello friends! If you’re anything like me, you absolutely love a good, flavorful korma. Today, I’m sharing my take on Vegetable Navratan Korma – a truly special dish. I first made this for a family gathering, and it was a huge hit! It’s a little bit of effort, but trust me, the creamy, cashew-rich sauce and medley of vegetables are so worth it.

Why You’ll Love This Recipe

This Vegetable Navratan Korma isn’t just a curry; it’s an experience. “Navratan” literally means “nine gems” in Hindi, referring to the nine different vegetables traditionally used. While I’ve included a wonderful selection, feel free to get creative! It’s a beautiful, aromatic dish that’s perfect for a special occasion or when you just want to treat yourself to something truly delicious. Plus, it’s wonderfully comforting.

Ingredients

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

• 2 Onion
• 3 Tomato
• 1.5 tsp Ginger garlic paste
• 1 Green chilli
• 2 tbsp Cashew nut paste
• 2 tbsp Butter
• 0.5 tbsp Oil
• 1 Carrot
• 8-9 French beans
• 6-7 Cauliflower florets
• 1 Potato
• 1 Green Capsicum
• 1 tsp Garam Masala Powder
• 0.5-1 tsp Red chilli powder
• 2 tsp Coriander powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Kasuri methi
• 0.5 tsp Cumin seeds
• 2 Cloves
• 1 inch piece Cinnamon
• 1 Cardamom
• 2 tbsp Fresh cream

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Cashew Paste: This is the heart of the korma’s creamy texture. I highly recommend making your own – it tastes so much fresher! To make it, soak about 1 cup of cashews in warm water for at least 30 minutes, then blend with a little fresh water until super smooth.
• Garam Masala: Every family has their favorite blend! Feel free to use yours. Store-bought is perfectly fine too, just check the expiry date for maximum flavour.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to a good korma. Crush it between your palms before adding to release its flavour.
• Spice Levels: Indian cuisine is all about balance. Adjust the red chilli powder to your liking. Some regions prefer a milder korma, while others like a bit more heat. My grandmother always said a pinch of sweetness balances the spice beautifully!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Parboil the cauliflower in salted boiling water for 6-7 minutes. While that’s happening, quickly blanch the tomatoes and blend them into a smooth puree.
2. Chop all your vegetables – carrots, beans, peas, potato, and capsicum – into medium-sized pieces. Parboil the carrots, beans, peas, and potato with a little salt. Set them aside; we want them slightly tender but still holding their shape.
3. Now for the flavour base! Boil one onion for 7-8 minutes, then blend it with a green chilli to make a paste. Also, grind those soaked cashews into a smooth paste.
4. Heat the butter and oil in a nice, heavy-bottomed pan. Add the cumin seeds, cloves, cinnamon, and cardamom. Sauté for a minute or so until they become fragrant – this is where the magic starts!
5. Add the finely chopped onion and cook until golden brown. This takes patience, but it’s crucial for a rich flavour. Stir in the onion paste and ginger-garlic paste and cook for another 2-3 minutes.
6. Time for the cashew paste! Mix it into the pan and cook for 2 minutes, stirring constantly. Then, add the tomato puree, garam masala, red chilli powder, coriander powder, and turmeric. Cook until the oil starts to separate from the mixture – this means the spices are beautifully cooked.
7. Add the parboiled vegetables, capsicum, kasuri methi, salt, and enough water to just cover the vegetables. Simmer for 10-12 minutes, allowing the flavours to meld together beautifully.
8. Finally, garnish with a swirl of fresh cream and a sprinkle of fresh coriander leaves. Serve hot with roti or rice.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Taste as you go! Adjust the salt and spices to your preference.
• For a smoother sauce, you can strain the tomato puree before adding it to the pan.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the fresh cream for coconut cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: My friend, Priya, loves a fiery korma, so she adds a pinch of cayenne pepper! Feel free to experiment.
• Festive Adaptations: During Diwali, my family adds a handful of golden fried cashew nuts and raisins for extra richness and festivity. For Holi, a touch of saffron infused in warm milk adds a beautiful colour and aroma.

Serving Suggestions

Navratan Korma is fantastic with a side of fluffy basmati rice, warm rotis, or even naan bread. A simple raita (yogurt dip) complements the richness of the korma perfectly.

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. The flavours actually develop even more overnight!

FAQs

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

“Navratan” means “nine gems” in Hindi. Traditionally, this korma included nine different vegetables, representing a harmonious blend of flavours and textures.

2. Can I use pre-made cashew paste? What’s the best way to store it?

Yes, you can! But homemade is always best. If using store-bought, make sure it’s good quality. Leftover cashew paste can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.

3. What vegetables can I substitute in this korma?

Feel free to get creative! Peas, sweet potatoes, or even mushrooms would work well. Just make sure they’re parboiled or cooked through before adding them to the korma.

4. How can I adjust the sweetness level in the korma?

A pinch of sugar or a teaspoon of honey can balance the spices beautifully. Start with a small amount and add more to taste.

5. Is this dish suitable for people with nut allergies?

Unfortunately, no. Cashews are a key ingredient in this recipe.

6. What is the best way to serve Navratan Korma to guests?

Present it beautifully! Garnish generously with fresh cream and coriander. Serve with a variety of breads and rice, and don’t forget the raita. A colourful presentation always adds to the experience!

Enjoy making this delicious Vegetable Navratan Korma! I hope it brings as much joy to your table as it does to mine. Happy cooking!