Mix Vegetable Korma Restaurant Style | Navratan Korma | नवरत्न कोरमा रेसिपी Chef Kunal Kapur Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 1.5M views Nov 11, 2021

The weekend is almost here. And, as we all know weekends are reserved for some warmth with family and some delicious food indulgence! This underrated delicious Navratan Korma recipe won’t just leave a long-lasting impact in your mouth… it can even touch your soul! ☺️ But if you end up staining your apron or shirt with the dangerous Haldi and oil stain, it will be a long-lasting reminder of this dish! Haldi is such a common but extremely difficult stain to get rid of. But the New @ArielIndia range of detergent powders can tackle even these impossible stains like haldi and oil. So don’t hold back on trying this recipe, Ariel can be a trusted partner to get rid of the stains. The dish is named as a tribute to the original Navratan – the nine jewels or the nine courtiers of the Mughal emperor Akbar.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR THE CURRY

Oil or Ghee - ¼ cup
Black cardamom - 1 no
Cardamom - 6-7nos
Cloves - 5-6 nos
Mace (javitri) - 2 large blades
Star Anise (chakri phool) - 1 no
Cinnamon (1.5”) - 1no
Onion roughly diced - 3cups
Garlic roughly cut - 7-8cloves
Ginger roughly chopped - 2tbsp
Green chillies chopped - 2nos
Cashewnuts/Almond/Peanut - ¼ cup
Turmeric - 1 tsp
Kashmiri Chilli powder - 1tbsp
Coriander powder - 1 ½ tbsp
Cumin powder - 2tsp
Curd - 1 cup
Tomato roughly diced - 2cups
Salt - to taste
Kasoori Methi leaves - 2tsp
Water - 1 ½ lt

FOR VEGGIES

Oil - a dash
Butter - 2tbsp
Shahi jeera - 1tsp
Garlic chopped - 1tsp
Ginger chopped - 1tsp
Green chilli chopped - 1tsp
Potato diced - ½ cup
Carrots diced - ½ cup
Beans cut small - ½ cup
Cauliflower florets - 1cup
Water chestnut (Singhara) diced - ½ cup
Salt - to taste
Turmeric - ½ tsp
Red chilli powder - ½ tsp
Cumin powder - ½ tsp
Coriander powder - 1tsp
Kasoori methi leaves - 1tsp
Water - 2cups
Paneer diced - ½ cup
Green peas (boiled) - ½ cup
Pista (roasted) - handful
Almonds (roasted) - a handful
Cream - ¼ cup
Sugar - 1tsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Mix Vegetable Korma Restaurant Style?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.