Vegetable Korma

I had been longing to make some nice vegetable recipe and stumbled upon a Mughlai dish – Navratan Korma (meaning nine gems) prepared from nine different veggies, fruit and nuts.

Vegetable Korma (at least my version of it) is derived from the usual Navratan Korma, and includes any vegetable of your choice. Paneer, cream and cashew paste adds richness to this recipe though one may choose to exclude it as well for a healthy meal. As I believe, happily ignore some of the ingredients that are not available in your kitchen.


  • Oil – 2 Tbsp or a little more.
  • Broken Cashews / Peanuts – 1Tbsp
  • Golden Raisins – 1 Tbsp
  • Bay Leaf – 1
  • Whole Garam Masala –
    • Cinnamon Stick – 1 inch piece
    • Green Cardamom – 3
    • Cloves – 7
  • White (or Black) Peppercorns – 1/4 tsp
  • Onions – 2 medium, chopped
  • Tomato – 1 large, cubed
  • Salt – to taste
  • Sugar – to taste
  • Garlic – 2 Tbsp, finely chopped
  • Ginger – 2 Tbsp, finely chopped
  • Green Chilies – to taste, finely chopped
  • Cumin Powder – 1/2 Tbsp
  • Coriander Powder – 1 Tbsp
  • Red Chili Powder – to taste
  • Turmeric Powder – 1/2 tsp
  • Garam Masala – 1tsp
  • Evaporated Milk  – 5 oz can (may use half and half or whipping cream or plain milk)
  • Paneer – approx 7 oz, cubed (optional, but preferred)
  • Cut veggies – 2 cups (you may include anything, preferably cauliflower, carrots, green beans, bell-pepper, green peas, potatoes)
  • Apples – 1 medium sized, cut into small pieces.
  • Cashew paste (optional) – 1/4 cup
  • Cilantro Leaves – 1/2 cup, finely chopped
  • Water – approx 2 cups


  • Boil cubed potatoes and veggies.
  • Heat Oil in a medium non-stick pan on medium heat and lightly fry the paneer cubes (if using) and remove for later use.
  • Fry Cashews and Raisins until golden brown. Remove onto a plate draining as much oil as possible back into the pan.
  • In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
  • Add Onions and cook for 5 minutes on medium flame, stirring in between.
  • Add ginger, garlic, green chillies and a little salt and cook for 2-3 minutes or till the oil separates.
  • Add Tomatoes, stir and cook covered for another 5 minutes
  • Add in Cumin Powder, Coriander Powder, Turmeric powder and Red Chili Powder; mix well and cook uncovered. Sprinkle little water, if required, to help the dry spices mix well.
  • Put off the flame and take out the fried mixture onto a plate.
  • Once cooled grind this fried mixture into a fine paste. Add a few drops of water for grinding if required
  • Heat the pan again, if required use a few drops of oil, and stir fry the boiled veggies and apples for 1-2 minutes.
  • Add the ground paste to the fried veggies and mix well
  • Add fried Paneer (if using)to the mixture
  • Add Evaporated Milk or plain milk and mix well.
  • Add cashew paste (if desired for richer gravy); reduce heat to low and let the mixture come to a boil.
  • If required add additional water to desired consistency. Cook for 5 minutes.
  • Adjust salt, add in Sugar (to taste), Garam Masala and Cilantro and mix well.
  • Garnish with the roasted cashews and raisins.

Serve hot with chapati, naan, or rice.


2 thoughts on “Vegetable Korma

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