Navratan Korma is one of those dishes that my mom makes during the winter months. It is among those food items which is loved by my family. The dish consists of so many different veggies, nuts, seeds, and paneer along with a rich savory earthy flavor. This also has a spicy kick to it.
The delicacy can be made both vegetarian and non-vegetarian and each of them is equally mouth-watering. There is a history to its name together with a hint of royalty. Even though the dish is so royal, it is equally as easy to make. Impress your family and friends by making this home and all you will get is praise.
Let us go through the ingredients and the process of making it.
Navratan Korma Recipe (Bengali-Style Mix Veg)
- 1 Induction Cooktop
- 1 Kadhai
- 1 tbsp Poppy seeds
- 10 Cashews
- 10 Almonds
- 1 tbsp Melon seeds
- 1/2 cup Curd
- 100 g Paneer cubed
- 4 Cauliflower florets large to medium
- 2 Potatoes medium
- 5 Fresh Green Beans
- ½ cup Green Peas fresh or frozen
- 1 Carrot medium
- 2 tbsp Sweet Corn
- 4 Baby Corn optional
- 1 Capsicum medium
- 1/2 cup onion thinly sliced
- 1/2 tbsp Ginger Garlic paste
- 2 Green chilis or according to heat tolerance; finely chopped
- 1 Black Cardamom
- 2 Green Cardamom
- 2-3 Cloves
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1-2 Javitri strands or mace strands
- 1 tsp Red Chili powder
- ½ tsp Turmeric powder
- 5-6 Almonds chopped into a few pieces
- 1 tbsp Raisins
- 1/2 tsp Garam Masala powder
- 1-2 tsp Ghee
- Vegetable Oil
- Salt to taste
- ½ tbsp Coriander leaves chopped
- 1 tsp Mint leaves chopped
Prepare the nut paste
- First, start off with the preparation of the nuts and seeds. Take a bowl and in that put the poppy seeds, cashews, almonds, and melon seeds.
- Pour some normal-temperature water (you can use warm water) and soak them for around 50 minutes.
- Next, after all the nuts and seeds are soaked well, peel off the skin of the almonds.
- Transfer all of them into a blender and add 2-3 tbsp of water. Blend until a smooth creamy paste is formed.
- Make sure no chunks are left. Add a little more water if needed. Keep the paste aside.
Prepare the veggies
- Wash all the veggies. Peel the potatoes and carrots. Then cut them into cubes or wedges or according to your preference.
- Cut the ends of the beans and chop them into 1-inch pieces or smaller than that.
- Chop the baby corn into small pieces, the capsicum into 1-inch pieces, and the cauliflower florets into a bit smaller. Now, keep all the veggies aside.
Prepare the Navratan Korma
- Now, take a kadhai or cooking pot. Add some vegetable oil and let it heat on medium flame.
- Heat until the oil smokes a little and then add the bay leaf (break it from the middle), green cardamon, black cardamon, cinnamon, the javitri strands, and cloves.
- Sauté them until fragrance comes out of the aromatics.
Add the veggies
- Next, add the thinly sliced onions and fry them until golden brown. Keep the flame on low to medium.
- While the onions are getting fried, in a bowl take the curd and whisk until smooth and creamy. Keep it aside.
- In the golden-brown onions add in the ginger garlic paste and the finely chopped green chilis.
- Stir them consistently until the raw smell of the ginger and garlic goes away and they start to turn golden.
Add the nut paste
- To this, add the already prepared seed and nut paste.
- Stir them for a minute while combining everything well. Then add in the whisked curd. Keep the flame low.
- Keep on stirring everything continuously.
- Now, put in the red chili powder and the turmeric powder. Scrape from the sides and combine all the elements well. The stirring should be consistent.
- Next, in the simmering gravy, add the veggies (beans, cauliflower florets, potatoes, green peas, sweet corn, baby corn, carrots, and capsicum).
- Give everything a stir and pour in a cup of water.
- Add salt to taste and give another mix. Cover the kadhai or cooking pot with a lid and let them shimmer for around 5-6 minutes.
- Let the veggies get fully cooked.
Fry the Paneer
- While they are getting cooked, take a frying pan and heat some oil.
- On medium flame, add the cubed paneers and fry them for around 20 seconds from both sides. Do not fry them for longer, otherwise, they will become rubbery.
Add the Paneer
- Check the shimmering navratan korma. Stir them for some time.
- Check if all the veggies are cooked.
- The gravy should not be very runny, it should be a bit on the thicker side and creamy. If it is still watery then increase the flame and stir it consistently. (If the consistency is as per your wish, then no need to follow this step).
- Let the gravy get a bit thick and then add in the fried paneer cubes.
- Give them a nice mix.
Fry the raisins
- In the same frying pan and oil, add the raisins and pieces of almonds.
- Fry them for around 40 seconds.
Add the raisins
- Add these to the navratan korma.
- Now, turn off the heat and transfer it into a bowl.
- Garnish it with chopped mint, coriander, and the garam masala.
- Drizzle the ghee on top of the dish and cover it with a lid for some time. This will help in incorporating all the flavors together.
There you go! Your luxurious Navratan Korma is ready to be savored. Serve it with steamed rice, naan, tandoori roti, or any flat bread of your choice.
Once served to all they won’t be able to stop licking their fingers. Make it at any occasion or the time when you crave it. Gobble it down while indulging in its lavish palates.
Affiliate Disclaimer: Some of the links provided in the recipe are affiliate links. This means when you buy anything using those links, you help support this website at no extra cost.
Find more Recipes
- Crispy Potato Wedges Recipe | How To Make Fried Potato Wedges
- Ghugni Recipe | How To Make Street-Style Ghugni At Home
- Chicken Jalfrezi Recipe | How To Make Bengali-Style Chicken Jalfrezi
- Sheem Aloo Bhaja Recipe | How To Make Potato Board Beans Stir Fry
- Kolkata-Style Chicken Manchurian (Gravy) Recipe
- Aloo Peyajkoli Bhaja Recipe | How To Make Green Onion Stir Fry