Navratan Korma: A Royal Dish
Navratan Korma is a rich, creamy, and flavorful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables, and nuts that make up the curry. Vegetable korma was created in imperial kitchens and served to kings, queens, and other royals during the Mughal era in India. If you’ve never had Mughlai cuisine, you’re in for a treat. Mughlai dishes are always over-the-top and incredibly delicious. They usually include dried fruit and nuts like golden raisins and cashews as well as heavy cream or coconut milk. I typically make Mughlai dishes (Chicken Korma, Shami Kebab, Malai Kofta) on special occasions or when we have guests over for dinner.
This is Much Better than Restaurant Korma
My recipe is sweet, spicy, nutty, and creamy. Though it consists of many ingredients, navratan korma is actually an easy dish to prepare. There are a few steps, but the more often you make this, the easier it’ll become. I’m also certain that as soon as you finish this meal, you’ll already have plans to make it again soon.
Navratan Korma is Easy to Adapt
I use 4 cups of chopped, mixed vegetables as well as 2 cups of potatoes, cut into small cubes. If you don’t want to use potatoes, you can use sweet potatoes or another vegetable. I use different vegetables depending on what’s in season. I prefer to use fresh vegetables, but a combination of fresh and frozen veggies works too. You can also add paneer if you’d like. This dish is one of my favorite Indian vegetarian recipes. Stir some cream and fenugreek leaves into the curry, then top it off with ghee-coated cashews and golden raisins. Serve this korma with my Paleo Naan, Nut-Free Roti, or Basmati Rice. This sweet, spicy, nutty, and creamy curry is unlike any dish you’ve had before. This dish really is regal!
Here are Some More Royal Indian Dishes:
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