Recipe by LUNACITY
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil, divided
mixed nuts (cashews, pistachios, almonds)
1 (8 ounce) can
chopped green bell pepper
chopped fresh green beans
salt to taste
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!!!
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.
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.
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!
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!!!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 378
** Calories from Fat: 223
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This easy vegetarian Indian dish is rich, creamy and mildly spicy.
See how to make garbanzo beans simmered with Indian spices.
See how to make a spicy vegan curry with chickpeas and potatoes.