Navaratan Korma

Name: Navaratan Korma
Yield: Serves 4
Cuisine: Indian
Ingredients: 50 g/1¾ oz fresh or frozen peas; 2–3 green cardamom pods; 1 black cardamom pod; 1 tbsp Garlic-Ginger Paste; 1 tbsp finely chopped green chillies; 100 g/3½ oz/generous ⅓ cup plain yogurt; 100 g/3½ oz small cauliflower florets; 50 g/1¾ oz green beans, cut into small batons; 1 tbsp sultanas/golden raisins; salt, to taste; 250 g/9 oz onions, thinly sliced; 3 tbsp double/heavy cream; 100 g/3½ oz paneer, cubed; 2 blades of mace; 10–12 blanched almonds; ½ tsp ground turmeric; 1 tbsp melon seeds; 4 tbsp water, or as needed; 70 g/2½ oz carrots, diced; 10–12 cashews; 1 tsp Kashmiri chilli powder; ½ tsp Garam Masala (store-bought); 1 tbsp poppy seeds; handful of crispy fried onions; 2 bay leaves; 100 ml/3½ fl oz/scant ½ cup rapeseed/canola oil; 150 g/5 oz potatoes, diced; 2.5 cm/1 in cinnamon stick; 1 tbsp chopped fresh mint leaves; 3 cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is a mildly sweet vegetarian korma from the royal kitchens of Lucknow, with an exciting combination of mixed vegetables in a creamy, nutty sauce. Navaratan means nine ingredients – traditionally all colourful vegetables. I’ve included sultanas (golden raisins), and paneer because it’s a firm favourite of vegetarians.

Ingredients

10–12 blanched almonds
10–12 cashews
1 tbsp poppy seeds

Asia
India
Lucknow
Uttar Pradesh
Stew
Vegetarian
Gluten-free

Method

Soak the blanched almonds, cashews, poppy and melon seeds in hot water for 30–40 minutes. Drain, then transfer to a pestle and mortar or spice grinder. Add 4 tablespoons of water and grind to a smooth, fine paste, adding more water if needed. Set aside.

Heat the oil in a large, heavy pan (that has a lid) over a medium heat. Add the whole spices and sauté until they crackle, then add the