Total Time
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition


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

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.

Nikoma April 08, 2011

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?

anne #2 July 18, 2010

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!!!

ChezBoo October 26, 2009