Entree: India – नवरत्न कोरमा ➤ Navratan Korma ("Nine-gem" mixed-vegetable korma in a creamy nut-and-yogurt sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 oz (225 g) paneer, cut into 3/4-inch (2 cm) cubes
- 2 cups (300 g) mixed vegetables (carrot, peas, green beans, potatoes), chopped
- 1 cup (240 ml) plain yogurt, whisked
- 1/3 cup (45 g) cashew paste (soaked and ground)
- 1/2 cup (120 ml) heavy cream
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 tbsp (15 ml) ginger-garlic paste
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) garam masala
- 1/4 tsp (1.25 ml) turmeric
- 1/2 tsp (2.5 ml) sugar
- 1/4 cup (40 g) mixed raisins and diced apple or pineapple (optional for traditional slight sweetness)
- 10–12 blanched almonds, slivered, for garnish (about 0.5 oz (15 g))
- 1 tsp (5 ml) salt, or to taste
- 1/2 cup (120 ml) water, or as needed
- Fresh cilantro leaves for garnish (no measurement)

Instructions

1. Blanch or par-cook mixed vegetables until just tender; drain and set aside. Lightly pan-fry paneer cubes in 1 tbsp (15 ml) ghee until pale golden; set aside.
2. In a large pan, heat remaining 1 tbsp (15 ml) ghee over medium heat. Add chopped onion and cook until translucent.
3. Add ginger-garlic paste and cook 1–2 minutes. Stir in ground coriander, cumin, turmeric, and sugar; cook 30–60 seconds.
4. Reduce heat and add whisked yogurt slowly while stirring to prevent curdling. Mix in cashew paste and 1/2 cup (120 ml) water to form a smooth gravy.
5. Add par-cooked vegetables and gently fold in paneer cubes. Simmer covered on low 6–8 minutes to allow flavors to combine.
6. Stir in heavy cream and garam masala; simmer 2–3 minutes. Fold in raisins and diced fruit if using, and adjust salt.
7. Garnish with slivered almonds and fresh cilantro. Serve hot with pilaf or Indian breads.