Navratan Korma is a renowned Indian side dish featuring paneer. This recipe, much like those found in restaurants, gets its name "Navratan" from the nine different vegetables it includes, alongside the paneer. Let's explore how to prepare this delicious Indian paneer and vegetable korma.
Jump to:
- Debjani's Note
- My Veg routine!
- Navratan Korma or Navratna Korma; the name and why?
- Restaurant-style Navratna Korma!
- Here's how I make Navratan Korma at Debjanir Rannaghar!
- Recipe Card
- Pairing Navratan Korma
- Vegetarian Recipes from Debjanir Rannaghar!
- Have you tried the Restaurant-style Navratan Korma recipe from Debjanir Rannaghar?
- Here's the Navratan Korma Pin for your Pinterest Board!
Debjani's Note
At my parents' house, they're vegetarian one day a week! That's right, Maa doesn't cook non-vegetarian food on Saturdays. She used to prepare vegetarian meals on Saturdays to protect Baba and me from the "wrath" of "Sanidev," and I always protested! Back then, I absolutely refused to eat vegetarian food on Saturdays. After many arguments and dramatic scenes, Maa began eating vegetarian on Saturdays on our behalf, and she continues this tradition to this day.
To honor her effort, I started eating vegetarian on Saturdays myself at one point, although I don't follow this routine consistently. Sometimes I have to travel for work or attend events where I have no choice but to eat non-vegetarian food. Still, I try to cook only vegetarian meals once a week at home to cleanse my palate.
Making my husband happy with vegetarian food is quite a challenge! My daughter, however, is a delight. Here, I'm sharing the recipe for Navratan Korma, one of her favorite paneer dishes.
My Veg routine!
I enjoy non-vegetarian food, and my Saturday meals always include a variety of dishes. One recipe I particularly love to make on Saturdays is "Navratan Korma." This dish is a great way to ensure we get plenty of vegetables in our diet.
Navratan Korma or Navratna Korma; the name and why?
Before I share the recipe, let me tell you a little about "Navratan Korma." The word "Navratna" comes from Sanskrit and means "Nine Gems." This term is well-known in India, referring to traditional jewelry settings and also to a group of "Nine Extraordinary People" who served in the courts of two famous Indian rulers: Emperor Chandragupta II and Mughal Emperor Akbar.
Specifically, "Navaratna" signifies a combination of nine elements, and the dish "Navratan Korma" gets its name from this concept. A true "Navratan Korma" should contain nine special ingredients. My version includes potatoes, carrots, beans, bell peppers, cauliflower, peas, pineapple, pomegranate, and paneer.
Restaurant-style Navratna Korma!
"Navratan Korma" is now a very popular dish served at weddings and other special occasions. This is a restaurant favorite as well. I've experimented with various methods and have finally perfected how to make restaurant-quality Navratan Korma.
Here's how I make Navratan Korma at Debjanir Rannaghar!
Recipe Card
Navaratan Korma recipe | Navratan Korma | Navratna Korma
Navratan Korma is a famous Paneer-based Indian side dish. This dish consists of 9 veggies along with Paneer and hence the name "Navaratan".
Ingredients
- 100 g Paneer
9 Vegetables and Fruits
- 2 Potato medium size
- 8 Bean
- 1 Carrot medium size
- ⅓ Red Bell Pepper
- ⅓ Yellow Bell Pepper
- ⅓ Capsicum
- 1 Cauliflower medium size
- ⅓ Cup Peas
- 75 g Pineapple
- 5 Green Chilies Chopped
To make the paste
- 1 Onion big size
- 8 cloves Garlic
- 1 inch Ginger
- 15 Cashew nut
- 10 Raisin
- 15 Almond
- 1.5 tablespoon Poppy Seed
- 1 tablespoon Melon Seed/ Charmagaj
Spices
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Cumin Powder
- ½ teaspoon Sahi Cumin Seed
- 1 teaspoon Turmeric Powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt or to taste
Other
- 10 Strands Saffron Optional
- 2 Bay Leave
- 2 tablespoon Milk for soaking Saffron, Optional
- 75 ml Fresh Cream
- 2 tablespoon Vegetable Oil Refined
- 1 tablespoon Ghee/ Clarified Butter
For Garnishing
- ½ cup Pomegranate
Instructions
- Begin by dicing the potatoes, bell peppers, and carrots, then cut the beans diagonally into small pieces.
- Separate the cauliflower into individual florets.
- Next, cube the paneer and dice the pineapple into small pieces.
- To prepare the paste, combine 10 cashew nuts, 10 almonds, melon seeds, onion, garlic, ginger and poppy seeds with 2 tablespoons of water, blending until smooth and thick.
- For an optional touch, soak saffron strands in 2 tablespoons of warm milk.
- You may also choose to blanch the potatoes and carrots in plain water for 5 minutes, especially if it's not winter.
- Heat oil in a wok. Once hot, fry the paneer cubes until golden, then set them aside.
- Fry the remaining dry fruits and also set them aside.
- Now, temper the oil with bay leaves and cumin seeds.
- Add the prepared paste and cook over medium heat for 5-7 minutes, until the oil separates from the mixture.
- Stir in turmeric powder, salt, sugar, black pepper powder, garam masala powder, and chopped green chilies. Cook for 1-2 minutes, adding 1 tablespoon of water if needed.
- Next, add the potatoes, carrots, and beans to the mixture and cook for 5 minutes.
- Then, incorporate the cauliflower, peas, bell peppers, and finally, the pineapples.
- Gently fold in the fried paneer and fried dry fruits.
- Mix well. Next, add the cream and saffron-infused milk to the mixture.
- Cover the pan and cook on medium heat for about 7-10 minutes, or until all the vegetables are cooked evenly.
- While cooking, check the gravy's thickness and taste for spices; adjust if needed.
- Finally, stir in 1 tablespoon of ghee, turn off the heat, and let the dish rest for 5 minutes.
- Garnish the "Navratan Korma" with pomegranate seeds and fried dry fruits.
- Your "Navratan Korma" is now ready to enjoy.
Nutrition
Pairing Navratan Korma
Vegetarian Recipes from Debjanir Rannaghar!
- Bori Aloor Jhal (Also known as Bengali Bori'r Jhal)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Sukhi Urad Dal (Also known as Amritsari Dal)
- Palak Paneer (Also known as Saag Paneer)
- Restaurant-style Paneer Makhanwala (Also known as Butter Paneer)
- Shahi Paneer Korma (Also known as Sahi Paneer)
- Paneer Bhurji (Also known as stir-fried Paneer)
- Punjabi Kadhi (Also known as Kadhi Pakoda)
- Rajasthani Kadhi Pakoda (Also known as Rajasthani Kadhi)
- Narkel diye Cholar Dal (Also known as Bengali Cholar Dal
- Cabbage Poriyal (Also known as Cabbage Thoran or South Indian Stir-Fried Cabbage)
- Shukto (Also known as Bengali Mix-veg Shukto)
- Rosogollar Dalna (Also known as Rasgulla Curry)
- Nimki Makha (Also known as Nimki Chaat)
- Tok Dal (Also known as Bengali Kancha Aam diye Toker Dal)
Have you tried the Restaurant-style Navratan Korma recipe from Debjanir Rannaghar?
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Navratan Korma Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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