This Navratan Korma is a decadent but healthy dish with a luxurious sauce of cashew cream that coats perfectly cooked veggies like potatoes, carrots, green beans and bell peppers. It's food to impress friends and family with.
A Navratan Korma is what Indians call a "shahi" dish: a food so sumptuous that it is fit for royalty.
This is distinct from a Vegetable Korma, made with mixed veggies in a coconut sauce, and also utterly delicious. In a Navratan Korma cashews and raisins melt into a luxurious, silky, creamy white sauce that coats perfectly cooked and tender cauliflower, carrots, green beans and potatoes. It's a dish you might imagine yourself eating at a fine restaurant or in a palatial dining room with that extinct species called an Indian maharaja. 😉
Navratan Korma comes from what is known in India as Mughlai cuisine -- the cuisine of the mughuls or moghuls, Persian invaders who set up vast empires across the Indian continent (Shahjahan, the guy who built the Taj Mahal, was one of them). Mughlai cuisine has a distinct flavor and even distinct aromas of its own, and it generally uses lots of meat, nuts and dry fruits -- all ingredients that, in those days, were more accessible, perhaps, only to royalty.
The word "navratan" literally translates to "the nine gems," and the story goes that the name of this dish possibly derives from the Mughal emperor Akbar's nine famous and talented courtiers referred to as "navratan" or the nine gems. Another story attributes the name to the fact that the dish is supposed to be a melange of nine vegetables. There is even a navratan pulao, a rice dish with many similar flavors as the korma.
Despite these fancy antecedents and associations, Navratan Korma is a rather accessible dish to even those of us who are not royalty. It is not a difficult dish to make and you do not need nine types of veggies (although you could certainly use them). And although there are a few separate steps involved, befitting a royal dish, it should take you no more than an hour to cook up.
The importance of a white sauce
While most Indian curries are yellow or red, the sauce of a navratan korma, when made properly, should be white. There is no turmeric in this recipe to color the sauce yellow.
In my vegan Navratan Korma, I replace the cream with a ground paste of cashewnuts, which is a much healthier substitution and which goes perfectly with the fruits and spices.
What vegetables can I use in this korma?
Traditionally, you'd use carrots, potatoes, green beans and green peas, but here's one place where you can do some experimenting. I like adding jewel-colored bell peppers in here, and this time I left out the green peas. You can also use sweet potatoes and zucchini with good results.
Raisins are used to add some sweetness to this royal dish, but you can substitute those with chopped fresh or canned pineapple.
Serving suggestions
- The Navratan Korma is a thick curry so it's best scooped up with a bread like a vegan naan or roti.
- But you can certainly serve it with basmati rice. It'd be spectacular with a very simple jeera rice.
Ingredients
- Onion
- Ginger
- Green chili peppers (like jalapeno or serrano)
- Garlic
- Cauliflower
- Green Beans
- Potatoes
- Bell peppers
- Cashews
- Peppercorns
- Green cardamom
- Cloves
- Cinnamon sticks
- Vegan yogurt
- Golden raisins
- Garam masala
- Extra firm or super firm tofu (optional if you want to make this soy-free)
More creamy Indian vegan curries
Navratan Korma
Equipment
- Saucepan or Dutch oven
Ingredients
- 1 large onion (cut into large chunks)
- 1 tablespoon ginger
- 2 green chili peppers (like jalapeno or serrano)
- 5 cloves garlic
- ½ head cauliflower (separated into medium-sized florets)
- 1 medium carrot (cut in a ½-inch dice)
- 1 cup green beans (cut into a 1-inch dice)
- 2 medium potatoes (cut in a ½-inch dice)
- 1 large bell pepper (cut in a ½-inch dice)
- ½ cup cashew nuts (divided)
- 1.5 tablespoon avocado oil or any neutral oil
- 1 teaspoon peppercorns
- 4 green cardamom pods
- 5 cloves
- 1 inch piece cinnamon
- ½ cup vegan yogurt
- 2 tablespoon golden raisins
- 1 teaspoon garam masala
- 10 oz extra firm tofu (cut into approx ½-inch cubes)
Instructions
- Place the cauliflower, carrots, green beans and potatoes in a large saucepan. Add half a cup of water, bring to a boil, cover and cook for five minutes. After five minutes, add the green beans and bell peppers and continue cooking another five minutes or until potatoes are tender. Drain and remove to a bowl. You can reserve the cooking water and use it as a stock instead of water later in the recipe.
- Place the onion in a saucepan, cover with water, bring to a boil, cover and cook for 10 minutes. Drain the onion, put it in a blender, and make a smooth paste.
- Crush the garlic, ginger and green chili peppers, preferably with a mortar and pestle (or food processor is fine). Set aside.
- Blend half the cashews (¼ cup) into a very smooth paste in the blender with ½ cup water)
- In a large saucepan (you can use the one you cooked the veggies in), add 1 tablespoon of oil and add the cinnamon stick, cloves, cardamom and peppercorns. Saute for a minute until they start to change color and become fragrant.
- Lower the heat and add the onion paste. Continue cooking for another 7-8 minutes, stirring frequently to keep the paste from sticking to the bottom of the pan.
- Add the crushed ginger-garlic-green-chili-pepper paste and saute another minute. Now add the cashew paste and the yogurt, mix, and continue cooking for another five minutes. Stir frequently to avoid sticking.
- Add all of the cooked vegetables and tofu. Mix well and add a little more water if needed (you can use the reserved water from cooking the vegetables as needed). You want the gravy to be thick enough to coat the veggies, and not too runny. Add salt to taste.
- Let the korma come to a boil and cook another five minutes for all of the flavors to blend. Turn off the heat.
- In a small saucepan, heat the remaining ½ tablespoon oil and add the remaining ¼ cup of cashews and raisins. Stir-fry until the raisins become puffy and the cashews start to become golden.
- Pour the cashews and raisins into the korma, sprinkle on the garam masala powder, stir once to mix, and serve.
TS
Soy yogurt is a lovely addition to the Kurma. Looks delicious.
cheers,trupti
pixiepine
What a wonderful blog! Followed your link from the PPK 🙂
bee
poor li'l pooch. i hate this kurma in restaurants, love it when it's served in people's homes. gotta try your version i agree, cashew paste has a more nuanced flavour than cream.
Divya Vikram
Looks just delicious..
Tom Aarons
That's just beautiful Vaishali. Thank you for sharing.
Usha
Your navratan kurma looks delicious,my cousin mentioned that she uses cashewnut paste too,I have yet to try it this way...your pics are tempting me to try this soon though...:) Freddie does look cute:)
Medhaa
Love the Navarathan Kurma, will try soon.
Happy Ganesh Chaturti.
arundati
everytime you post a pic of this fellow, my heart swells....he reminds me of my cross bred wire haired terrier Rishi whom i lost in 2002, he was grey....but otherwise looked just like this baby...i do not have any pics of rishi....so any that you post are so precious... thanks...
Sireesha
NAvratan kurma looks soooo colorful and yumm yumm.
Cute Puppy......
Nupur
Oh my goodness- the korma looks wonderful! It is in my bookmarks for the next time I want to make something festive.
Off topic: I really enjoyed the post with all of your fur-babies, each more adorable than the next!! I would so love to bring a kitty home but Dale would never speak to me again.
Also, many thanks to you and your sis-in-law for the dosa recipe. The proportions are just perfect for our tastes and this is my new go-to dosa recipe. I use 1.5 cups brown rice and 0.5 cup white rice and follow the rest of the recipe to a T. Thanks!
srikars kitchen
Wow...Nice entry...
Really Mouth watering &awesome...
Yummy... Thxs for shar...
Nirmala
I love navrathan kurma and it would be standard choice if I go to restaurants. And now I can make it at home! Thanks Vaishali!
Pearlsofeast
Lovely curry Vaishali,How interesting me too wanted make this one,nice to your read version.
notyet100
enjoyed readin ur post,..hpy ganesha chaturthi,..kurma looks yum,..:-)
Destiny's Vegan Kitchen
I love savory recipes with pineapple in them! They're just zingy enough to get me hooked.
Freddie looks like such a sweetie. I'll send good thoughts into the universe for his heart. :o)
Cham
Happy Ganesha chaturthi Vaishu 🙂 The navratana kurma i only tasted in restaur never tried at home 🙂 Ur dish looks perfect