Navratan Korma

Navratan Korma

83 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
LUNACITY
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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (83)

Rate This Recipe
GRAHAMIAN
63

GRAHAMIAN

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!!!

HAPPYCRUNCHYMAMMA
51

HAPPYCRUNCHYMAMMA

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.

KIMAR
34

KIMAR

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 1100 mg
  • 44%

Based on a 2,000 calorie diet

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Vegetarian Korma

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Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)