Learn To Make Mughlai Navratan Korma | White Gravy Navratan Kurma Recipe with video instructions. The literal translation of ‘Nav’ is nine in Hindi. Ratan is known as gems. Thus, nine things are a must for this curry recipe. This is a Royal Vegetarian Indian Curry. It hails from Mughlai cuisine. This restaurant style curry makes a wonderful side dish for any party or get-together. Serve this Royal Mughlai Navratan Korma Curry as a side dish with naan, chapati, tandoori roti, or parathas.
There are certain things in life which are always welcome. Sometimes they come in the form of comfort food. And when I talk about comfort food, I have to talk about curries. If you have been reading my posts then you might be aware of my love for curries. I have told it so many times, isn’t it?
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Curries always have been an ultimate comfort food for me. But I also agree that things might have changed over the time and so do my preferences. I may not be able to call it the ultimate comfort food in future. There are possibilities that a curry might not always rank first as my preferred comfort food, but of one thing which I am sure of is that a curry would always have a podium position in my list of comfort foods.
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When I am talking about curry, I have a very exotic curry in my mind. See, I don’t boast about a curry for no reason. This is very classic, royal, aromatic, mildly spicy and flavorful curry to share with you all. And the name of the curry is ‘Navratan Korma’.
What is Navratan Korma?
This is a Royal Vegetarian Indian Curry. It hails from Mughlai cuisine. Thus, this is also known as Mughlai Navratan Korma. Believe me, I am so muh in love with it’s sweet,and mildly spicy flvaours. The texture or this sacue is so creamy, and it just tastes so wonderful.
The literal translation of ‘Nav’ is nine in Hindi. Ratan is known as gems. Thus, nine things are a must for this curry recipe. I know this may sound overwhelmingly intimidating to you, but it’s actually not. This is one of the quite simple curry recipes I have ever made. You just need a combo of 9 veggies, paneer, and nuts for making this curry. This medley of 9 ingredients make this curry royal and kingly.
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What is Korma?
Korma is cooked in onion, ginger, garlic, and nuts (almonds, raisins, poppy seeds, cashews), yogurt and cream based sauce. Here I have used a combo of 6 veggies and 3 nuts. You can choose any veggies or nuts you like. You will find 2 versions of this curry in restaurants; one which has a white sauce, less spicy, and towards the sweeter side; other one is slightly spicier and yellow colored. Today I am sharing the white sauce version of this recipe.
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I mentioned earlier that this is a royal and rich recipe. Thus, this curry is usually enjoyed during the festive season. However, this is not a compulsion, you can have it anytime you feel like. At least that’s what I do. Why to wait for a certain party or celebration for enjoying something delicious when you can have it anytime. Right? I believe in living life today, as there is no tomorrow. So why to hold your desires when you can fulfill them anytime and as long as they are not harmful to you or anyone else.
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Navratan Korma Ingredients:
Talking about the ingredients, following are the 9 ingredients which I have used for this recipe:
Nuts (Almond Raisins Cashews)
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Important tips and tricks to make the best Navratan Korma Curry
- I have added sliced paneer here, but you can also slightly roast paneer.
- You can use any combination of veggies or nuts. Feel free to add or omit any veggie. The key is to use 9 main ingredients here.
- This curry should be towards the sweeter side, so the addition of fruit is a must for this recipe. I have added pineapple in this recipe. It’s just the way you get Navratan Korma Curry at a restaurant. But you can add any other fruit such as pomegranate arils, or sliced grapes.
- I have added yogurt along with sugar for this recipe. The reason of adding sugar here is that I added pineapple in this curry. And when you combine yogurt and pineapple, sometimes the curry gives slightly bitter taste afterwards. But adding sugar prevents it from turning bitter. You can omit sugar if you are planning to add any other fruit.
- I would highly recommend adding the raisins to this curry. Raisins add more richness and natural sweetness. Due to the addition of raisins, you would taste a sheer, royal luxury sensation with a slight sweetness with every bite.
- I have also added saffron strands soaked in milk to give it a more aromatic and richer flavor. But you can omit if you don’t like to add saffron to the curry.
- I have also added a splash of kewra water (floral water) for a fine fragrance. You can also replace it with rose water, or you can completely skip it.
Not to mention that this restaurant style curry makes a wonderful side dish for any party or get-together.
Serve this Royal Mughlai Navratan Korma Curry as a side dish with naan, chapati, tandoori roti, or parathas. So let’s make thisRoyal Mughlai Navratan Korma Curry without wasting any time.
You may also like these pineapple recipes:
Mughlai Navratan Korma - White Gravy Navratan Kurma (Step-by-step photo instructions)
Roast nuts //
- Heat 1 tbsp oil/ghee in a pan.
- Once hot, add 10 almonds, 10 cashews, and raisins to the pan. Saute them for 2-3 minutes over medium-low heat or till they are light golden in color.
- Transfer roasted nuts into a bowl and keep them aside.
Make onion nut paste //
- Boil 1 cup water in a saucepan.
- Add onions and let them boil for 3-4 minutes.
- Now add poppy seeds, cashews, and almonds.
- Let them boil for 3 minutes. Turn off the heat and let it cool down.
- Remove the skin from the almonds.
- Blend along with the water to make a smooth paste. (You can discard some water if you think it is too much.). Keep it aside.
Steaming the Veggies //
- Add water to a pot and bring it to a boil over high heat. Scatter the vegetables over the steamer basket.
- Cover with a lid, and steam over medium heat until tender.
- Once done, check the doneness of the vegetables, and set them aside for now.
How to Make Navratan Korma Curry //
- Heat 2 tbsp oil/ghee to the same pan.
- Add bay leaf, cinnamon stick, cloves, star anise, and cardamom. Saute for 30 seconds or till they become aromatic.
- Add onion paste to this and stir well. Let it cook for 3 minutes over medium heat.
- Reduce the heat to low and add green chilies.
- Mix yogurt and sugar and add to the pan.
- Stir well and let it cook for 2 mins.
- Add saffron soaked milk, salt, white pepper powder, and stir well.
- Let it cook on medium-low heat for 3-4 minutes.
- Add steamed veggies, paneer, cubes, pineapple chunks, and stir well. Add some water if needed.
- Let them cook for 3 minutes on low heat.
- Add salt, garam masala powder, fresh cream, roasted nuts, and mix well.
- Cook for 1 minute.
- Remove from heat and transfer hot cutrry to a serving bowl.
- Garnish with coriander leaves, nuts, and serve hot with naan or paratha.