Navratan Korma Recipe -
Navratan Korma Recipe
  • READY IN 35 mins

Navratan Korma

Recipe by  

"This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. 'Navratan' means 'nine gems,' so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don't want to use, or add them all so it is 'ten gems' if you wish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
  2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
  3. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2006

This recipe always gets rave reviews from everyone. I don't use the paneer; instead I bake or saute extra firm tofu (16 oz package), and then put this in near the end of the cooking time. Also, I usually double the veggies and triple the sauce, so it doesn't dry out too much (wonderful w/basmati or naan). The addition of cilantro is nice (if you like it), as well as a pinch of sugar. I plan to try brown sugar next time. Thanks for an awesome recipe!!!

Most Helpful Critical Review
Mar 15, 2011

I am a vegetarian who loves Indian food. Navratan korma is my favorite! There is another vegetable korma recipe that I use at home which I really like, but it's not quite perfect. So when I saw this one I was very excited! Unfortunately, my husband and I were disappointed. We did not include the paneer since the grocery stores near us did not carry it. I also only used 1/2 teaspoon of cayenne for our 6-year old's sake. I still thought the hotness was disproportionate to the other spices. We couldn't taste any of the nice flavor from the turmeric, etc. This dish was not bad, I just didn't think it was that great either. This didn't seem to taste much like the navratan korma we order at Indian restaurants. We probably will not make this again, and will continue to look for a good, authentic korma recipe.


119 Ratings

Jul 21, 2005

I absolutely loved this recipe! I did tweek it abit for our personal tastes. We used a chopped tomato instead of tomato sauce and coconut milk for milk and heavy cream. I thought the spicing was just wonderful, we will definitely be eating this again.

Aug 28, 2005

Great recipe! Since I don't like a lot of spicy "heat", I cut the amount of cayenne in half. It still had a "bite" to it, and several of my guests found it a little too spicy for them. Next time I may cut the cayenne down a bit further. Be sure to use golden raisins - I used dark raisins and they looked like bugs mixed in! I added some cauliflower flowerettes like my favorite Indian restaurant does. That restaurant also adds a little fresh cilantro, which I'll add next time since I love cilantro. I couldn't find garlic paste and ginger paste, so I just used fresh minced garlic and fresh minced ginger. Thanks for the recipe!

Mar 28, 2007

This dish was so delicious, I will be using this as a regular recipe! To save time(and just 'cause I was lazy)I used frozen mixed vegetables, and I cubed the potato into pea sized pieces(as per other reviews), cooking it in oil before adding the onion. Reduced the cayenne. No nuts in my cupboards, no problem!! Great even without. No paneer, either....just added extra veggies. Next time I will make sure to have cashews and paneer on hand, though. The raisins were a great touch. There were just enough in the dish to leave me wanting more. Also, I used part yogurt and part cream instead of milk and cream. I will be making this again and again! Thanks for such a fabulous recipe!!!

Feb 14, 2007

Made this for my first dinner party ever - added coconut milk to the cream and milk, and also added pineapple at the end. I omitted the paneer since I made it with the Absolutely Amazing Palak Paneer from this site. I also omitted green beans and peas. The pineapple added a sweet, unique addition and much to my relief, everyone loved it - I actually ran out of food!

Jun 15, 2007

Absolutely divine, and quite easy too! I wasn't able to find any paneer at any of the local grocery stores, so I ended up making my own by curdling heavy milk with lime juice, and letting it air dry. I too substituted some coconut milk for the regular milk in the recipe, and added fresh cilantro. I just finished the leftovers on a tortilla for lunch today, and it was just as good as last night! This will be a regular recipe at our house!

Jan 13, 2006

This is an exception version of the classic Indian dish. This is an excellent opportunity for home cooks to try a complicated Indian dish. The spicing is just right.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 1100 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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