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    You are in: Home / Recipes / Navratan Korma Recipe
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    Navratan Korma

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    BurtonFanatic's Note:

    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. From LunaCity on

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    Units: US | Metric


    1. 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.
    2. 2
      Stir onion into the skillet, and cook until tender.
    3. 3
      Mix in garlic paste and ginger paste, and cook 1 minute.
    4. 4
      Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
    5. 5
      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.
    6. 6
      Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on April 08, 2011


      This was a good, easy and mellow korma. I did half the cayenne after reading other reviews, and I thought with that change there was a nice balance (though I hardly found it overly hot, I think it would be fine as written) I used tofu in place of the panir, and I used coconut milk for the milk/cream. Kept all the other veggies as listed. Served with Naan. This one goes into the recipe box! I keep thinking it would be a great dinner party recipe, or Indian buffet addition. It tastes much like one of the kormas at our local restaurant.

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    • on July 18, 2010


      Pretty good, this is a good Korma recipe. However, I'm guessing there is a typo on the amount of cayenne - I like a lot of spice, and I cut back to about half the amount of cayenne called for. Even at that, it was a little too cayenne-ish. I would ramp up the other 3 spices on the next go round, and perhaps cut the cayenne even a bit more. If one was to use a lot of cream (like 1/2 cup), it might be a good level of cayenne?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2009


      Holy cats this recipe is a WINNER!! Navrantan Korma is my absolute favorite dish at a restaurant named Sitar, in Springfield, MA. This recipe is amazing... thank you so much! I am a light weight when it comes to spicy food, so I cut back the cayenne pepper to 1/4 teaspoon (and that might still be too much). I could not find panir cheese locally (truthfully, I only looked in the grocery store), so it was omitted. Also substitued 1/2 and 1/2 for heavy cream, and grated fresh garlic and ginger (too lazy to look for paste for each). This meal was darn close to perfection - thank you so much for posting this BurtonFanatic!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Navratan Korma

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.4
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 5.9 g
    Cholesterol 22.5 mg
    Sodium 407.3 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 6.0 g
    Sugars 12.3 g
    Protein 6.5 g

    The following items or measurements are not included:


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