Navratan Korma Recipe
A rich creamy flavored dish with nine types of vegetables & paneer in cashew and almond sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
For the Sauce
Garnish
Method
Preparation
- 1
Soak Nuts
Soak cashew nuts and almonds in warm water for at least 30 minutes to soften.
- 2
Prepare Vegetables
Wash and chop all the vegetables and paneer into bite-sized cubes.
Cooking
- 3
Make the Sauce
In a blender, blend the soaked cashew nuts and almonds with water to make a smooth paste. Set aside.
- 4
- 5
Sauté Onions
Add finely chopped onions and sauté until they turn golden brown.
- 6
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and slit green chili, sauté for a minute.
- 7
Cook Vegetables
Add all the diced vegetables one by one, and cook for about 5-7 minutes, stirring occasionally.
- 8
Add Sauce
Pour the blended cashew-almond paste into the pan. Stir well to combine with the vegetables.
- 9
Season the Dish
Add coriander powder, garam masala, and salt. Mix well and let it simmer for 10 minutes.
- 10
Add Paneer and Cream
Add the cubed paneer and cream. Stir gently and let it cook for another 5 minutes.
Finishing Touches
- 11
Garnish
Turn off the heat and garnish with chopped cilantro and sliced almonds before serving.
- 12
Serve
Serve hot with naan or rice.
