Navratan Korma — literally 'nine gems' — is a Mughlai vegetable curry that uses nine different vegetables, fruits, and nuts to represent the nine gems of Emperor Akbar's court. It is one of the richest vegetarian Indian dishes: a cashew and cream gravy with whole Mughlai spices, sweet and savoury at once, with the luxurious texture that comes from the nut-cream base.
Unlike most Indian vegetable curries where the vegetables cook in the masala, navratan korma builds the gravy base separately and adds the par-cooked vegetables at the end — preserving their individual textures and colours in the final dish.
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Quick Answer — Navratan Korma The 'nine gems': potato, carrot, beans, peas, paneer, cashews, raisins, makhana (fox nuts), and pineapple — most common combination. Gravy: cashew-onion base blended smooth. Cream added off the heat. No red chilli: navratan korma uses white pepper for mild Mughlai heat. It should be pale yellow-cream in colour. Par-cook vegetables first: pressure cook or steam all vegetables before adding to the gravy. |
The Nine Gems — Traditional Combination
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Category |
Ingredients |
Role in the Dish |
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Vegetables |
Potato, carrot, green beans, cauliflower, peas |
The main body — par-cooked before adding to gravy |
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Paneer |
Fresh paneer cubes, pan-fried until golden |
Protein and richness |
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Nuts |
Cashews, almonds (blanched) |
Richness in gravy base; whole nuts for texture |
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Dried fruits |
Raisins, golden raisins |
Sweetness that balances the cream |
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Fox nuts |
Makhana, lightly fried in ghee |
Crunch and unique texture |
Ingredients (Serves 5-6)
Vegetables (Par-Cook First)
• 1 cup mixed vegetables: potato (cubed), carrot (diced), green beans (2cm pieces), cauliflower florets, green peas
• 100g paneer, cut into 2cm cubes, pan-fried golden
• Half cup pineapple chunks (fresh or canned)
• Quarter cup cashews, halved
• 2 tablespoons raisins
• Quarter cup makhana, dry-fried in ghee until crisp
For the Gravy Base
• 1 large onion, roughly chopped
• 15-18 whole cashews for blending
• 2-3 green chillies
• 1 inch ginger
• 2 tablespoons ghee or butter
• 1 bay leaf, 3-4 green cardamom, 2 cloves, 1 inch cinnamon
• Half teaspoon white pepper powder
• Half teaspoon cumin powder
• Quarter teaspoon cardamom powder
• 4 tablespoons fresh cream
• 1 teaspoon kewra water or rose water
• Salt to taste
Method — Step by Step
Step 1 — Par-Cook the Vegetables
Pressure cook the mixed vegetables (potato, carrot, beans, cauliflower, peas) with a pinch of salt and half cup water for just 1 whistle. Natural release 5 minutes. The vegetables should be cooked but still holding their shape. Drain. Set aside.
Step 2 — Make the Gravy Base
Boil onion + cashews (for blending) + ginger + green chillies in 1 cup water for 15 minutes until completely soft. Cool and blend to a very smooth paste. Push through a fine sieve.
Step 3 — Cook the Korma
Heat ghee in a heavy kadhai. Add whole spices (bay leaf, cardamom, cloves, cinnamon) and let them bloom 30-45 seconds. Add the smooth cashew-onion paste. Cook on medium heat, stirring regularly, for 8-10 minutes until the paste thickens and ghee starts to separate at the sides.
Add white pepper, cumin, cardamom, and salt. Stir 1 minute. Add half cup warm water to adjust consistency. The gravy should be thick but pourable.
Step 4 — Add Vegetables and Finish
Add par-cooked vegetables, pan-fried paneer, cashews, and raisins. Fold gently. Cook on low heat 3-4 minutes. Switch off. Add cream and kewra water off the heat. Add makhana and pineapple chunks. Serve immediately — these should stay warm and crisp from the residual heat.
Best Cookware for Navratan Korma
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► Best for Korma — Cream-Safe Ceramic, 4.3L for Large Batch Eco-Glide Ceramic Kadhai 28cm with Glass Lid — 112 Reviews PFAS/PFOA/PTFE-Free | 4.3L | German Ceramic | Induction Compatible | 2-Year Warranty Price: Rs. 2,199 |
The Eco-Glide 28cm ceramic kadhai is the best vessel for cream-based korma. The chemical-free ceramic surface handles the cashew-cream gravy without sticking or scorching at the sustained low-medium heat that korma cooking requires. 4.3L capacity holds the full batch for 6 people.
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► Best for Par-Cooking — 1 Whistle for Perfect-Textured Vegetables Nigella Triply SS Outer Lid Pressure Cooker — 5L 304 SS | ISI Certified | Outer Lid | Gas + Induction | 5-Year Warranty Price: Rs. As listed |
Related Guides
→ Shahi Paneer Recipe in a Non-Stick Kadhai
→ Chole Recipe in a Pressure Cooker — Dhaba-Style
Frequently Asked Questions
What are the nine vegetables in navratan korma?
The most common combination: potato, carrot, green beans, cauliflower, peas (5 vegetables), paneer (the sixth), plus cashews, raisins, and makhana (fox nuts). The 'nava ratna' is flexible — pineapple chunks replace makhana in some versions, and sweet corn or mushrooms replace cauliflower in others.
Why is my navratan korma orange instead of cream-coloured?
Red chilli powder or tomatoes added — neither belongs in navratan korma. Use only white pepper for heat. The colour should be pale cream to pale yellow from the cashew-onion base and cream. Avoid turmeric entirely or use only the tiniest pinch.
Conclusion
Navratan korma is the most luxurious Indian vegetarian curry — the cashew-cream base, Mughlai whole spices, and nine-gem combination make it a celebration dish. Par-cook vegetables to preserve texture, build the gravy from a smooth cashew base, and add cream and kewra off the heat.
Shop Wonderchef Cookware
Eco-Glide 28cm Ceramic (Rs.2,199) | Nigella 5L Pressure Cooker | Royal Velvet 24cm (Rs.1,349).
