My south Indian Navratan Korma is a curry comprised of 9 vegetables, comforting spices, and is thick, rich, and creamy. Cooking this dish is a bit of a process with about 3-4 different cooking steps, but it is well worth the time and effort. I like making a huge batch of this once every couple of weeks on which I’ll feast for 3-4 days straight. Although navratan korma may be a process, it is absolutely delicious and my favorite curry to make at home.
- 1 large red onion
- 2 tbsp tahini or yogurt*
- 1-10 oz block paneer or tofu*
- 1/2 onion
- 1/2 package mushrooms*
- 2 carrots*
- 1 squash*
- 1 bell pepper*
- 1/2 c green beans*
- 1/2 c frozen corn*
- 1/2 c frozen peas*
- 2 roma tomatoes
- 2 c+ water
- 1 tsp pulao masala for paneer*
- 1 tsp pulao masala for veggies*
- 1 tbsp ginger garlic paste
- 1 tsp jeera/cumin seeds
- 1 heaping tbsp coriander powder
- 2 tsp chili powder
- 1 tsp pulao masala in curry*
- salt to taste
To begin, slice your onion and throw in a pan with oil on high heat and salt to fry until browned. While onions are cooking, chop your paneer into small cubes and fry with the pulao masala until it becomes golden brown on edges (a nonstick pan is best for the paneer).* Set the paneer aside. Once the onions are browned, let them cool for about 5 minutes, and transfer them into a blender and add tahini.
Begin cooking your onions, carrots, and mushrooms in a pan with oil on high heat. Once they start browning, add the squash, bell pepper, and frozen veggies. Cook until the frozen veggies are thawed, sprinkle on the pulao masala, combine well, and set aside. Blend the fried onions with the tahini and a little water until it forms a thick paste.
Heat a pan over medium heat with oil. Add the jeera and let splatter. Now empty the tahini/onion mixture into the pan and cook. After 3-5 minutes, incorporate the ginger garlic paste, and cook another 3 minutes. Chop roughly and blend the 2 roma tomatoes into a puree. Now, dump the chili and coriander powder into the mixture. Cook another 2-3 minutes or until the raw aroma of the spices subsides.
Pour the tomato puree into the onion/spice paste, and mix well. This will need to cook for 5-10 minutes, or until it appears that most of the moisture from the tomato puree has evaporated.
Ok, time to add the water and make this an actual curry. Slowly begin adding the 2 c water to the paste. Stir as you go, and stop adding water once you’ve reached a desired consistency. Once you think you’ve reached a good consistency, add the pulao masala, vegetables, and paneer and cook for another 2+ minutes. Alrighty, your navratan korma is ready to devour!
Serve with rice, parathas, naan, chapatis, or as is.
*Paneer and yogurt are totally optional as this recipe makes a great vegan dish as well with the tahini giving a creamy texture and tofu acting as a substitute for paneer. Also, this might be a recipe for a “9 vegetable” dish, but use what you have. It is absolutely delicious with 4-5 veggies as a regular vegetable korma. Traditionally, garam masala is used in this recipe as opposed to pulao masala. However, I prefer pulao masala so… use what you enjoy!
P.S. It may not look delicious, but it’s freaking amazing!