Navratan Korma, or nine-gem curry, is a creamy Indian vegetable curry recipe. A variety of vegetables, fruit and nuts are cooked in a rich and creamy gravy.

Navratan korma served in a kadai. - 1

Navratna kurma is essentially a vegetable korma but has the addition of extra luxurious nuts and fruit. It’s no wonder that the name of the dish is nine gems! It is especially served on special occasions and can even be part of your Diwali dinner menu .

Navratan korma is slightly sweet and mild in spice, but packs big on flavour thanks to the perfect medley of vegetables, paneer and coconut milk gravy. The curry takes some time to prepare, but the end result is well worth it!

The dish originates from Mughlai cuisine and is often found on the menu of Indian restaurants.

Other fancy curries you might like are khoya kaju , paneer kali mirch and paneer palak kofta curry .

vegetable korma or vegetable kurma garnished with fresh chopped cilantro. - 2

Ingredients notes

Be sure to check out the full recipe in the recipe card below.

For the gravy

Oil – any neutral oil will be fine.

Onion, ginger paste, garlic paste, green chillies.

Tomatoes – either fresh or pureed.

Spice powders – turmeric powder, garam masala, red chilli powder, cumin coriander powder, cardamom powder

Dry Fenugreek leaves – known as Kasuri methi, to give restaurant flavours.

Cashew nuts

Yogurt – plain natural.

Vegetables

You can play around with different vegetables but I think these work best.

Potatoes, carrots, cauliflower florets, green beans, green peas

Spice powders – turmeric powder, garam masala, red chilli powder, cumin coriander powder.

Cumin seeds

Coconut milk – light or full fat

Garnishing

Mixed nuts (cashews, almonds, pistachios) and sultanas

Paneer cubes

Pineapple chunks

Sugar

Pomegranate arils and finely chopped coriander.

Hayley’s Tips

  • ​Omit the paneer to make vegan navratan korma
  • Use fresh vegetables rather than frozen for the best texture and flavour.

Serving Suggestions

Serve navratan korma alongside an Indian flatbread like hot rotlis , tandoori roti or whole wheat chapatis . Plain parathas also go great.

I love it with the equally royal shahi pulao but jeera rice or even plain basmati rice work well too.

Storage

​Store in an airtight container for up to 3-4 days in the refrigerator.

I do not recommend freezing this recipe as the vegetables will loose texture upon defrosting.

You can easily prep this dish ahead by making the gravy in advance and stored in the fridge the day before serving. On the day, cook the vegetables and assemble the korma.

Navratna kurma bowl placed near two small bowls on the table. - 3

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Navratan korma served in a kadai. - 4

Equipment

  • pan
  • Blender

Ingredients

Gravy:

  • 2 tablespoon sunflower oil
  • 1 large onion
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 green chillies
  • 3 plum tomatoes
  • 1 teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 2 teaspoon red chilli powder
  • 2 teaspoon cumin coriander powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon kasuri methi
  • 2 tablespoon cashew nuts
  • 3 tablespoon yogurt
  • salt to taste

Vegetables

  • 1 tablespoon sunflower oil
  • 1 teaspoon cumin seeds
  • 1 large potato cubed
  • 2 small carrots cubed
  • 1 cup cauliflower florets
  • ⅓ cup green beans chopped
  • ⅓ cup peas
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ½ teaspoon red chilli powder
  • 1 teaspoon cumin coriander powder
  • 1 cup coconut milk
  • salt to taste

Garnishing

  • 1 teaspoon sunflower oil
  • ½ cup mixed nuts cashews, almonds, pistachios
  • 2 tablespoon sultanas
  • ½ cup paneer cubed
  • ½ cup pineapple chunks
  • 1 tablespoon sugar
  • 2-3 tablespoon pomegranate arils
  • 2 tablespoon coriander finely chopped

Instructions

Gravy

  • Heat oil then add sliced onions, ginger paste, garlic, green chillies and tomatoes.
  • Saute until soft then add turmeric powder, garam masala, red chilli powder, ground cumin coriander and cardamom powder, kasuri methi and cashew nuts.
  • Cook for a minute then allow to cool.
  • Add yogurt and salt and blend to a smooth paste.

Cook the vegetables

  • In the same pan, heat oil and add cumin seeds.
  • Tip in potatoes and carrots. Cook for 3-4 minutes, then add cauliflower, green beans and peas.
  • Add red chilli powder, turmeric, ground cumin coriander and garam masala.
  • Add salt, cook the vegetables until just tender.
  • Mix in the gravy, add coconut milk and stir well. Finish cooking the vegetables on a low heat for a couple of minutes.

Garnish

  • In another pan, heat oil and add nuts, sultanas, paneer and pineaple and cook until the nuts are golden brown.
  • Add to the korma. Add in the sugar, mix well and garnish with pomegranate and finely chopped coriander.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Navratan korma served in a kadai. - 5

Equipment

  • pan
  • Blender

Ingredients

Gravy:

  • 2 tablespoon sunflower oil
  • 1 large onion
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 green chillies
  • 3 plum tomatoes
  • 1 teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 2 teaspoon red chilli powder
  • 2 teaspoon cumin coriander powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon kasuri methi
  • 2 tablespoon cashew nuts
  • 3 tablespoon yogurt
  • salt to taste

Vegetables

  • 1 tablespoon sunflower oil
  • 1 teaspoon cumin seeds
  • 1 large potato cubed
  • 2 small carrots cubed
  • 1 cup cauliflower florets
  • ⅓ cup green beans chopped
  • ⅓ cup peas
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ½ teaspoon red chilli powder
  • 1 teaspoon cumin coriander powder
  • 1 cup coconut milk
  • salt to taste

Garnishing

  • 1 teaspoon sunflower oil
  • ½ cup mixed nuts cashews, almonds, pistachios
  • 2 tablespoon sultanas
  • ½ cup paneer cubed
  • ½ cup pineapple chunks
  • 1 tablespoon sugar
  • 2-3 tablespoon pomegranate arils
  • 2 tablespoon coriander finely chopped

Instructions

Gravy

  • Heat oil then add sliced onions, ginger paste, garlic, green chillies and tomatoes.
  • Saute until soft then add turmeric powder, garam masala, red chilli powder, ground cumin coriander and cardamom powder, kasuri methi and cashew nuts.
  • Cook for a minute then allow to cool.
  • Add yogurt and salt and blend to a smooth paste.

Cook the vegetables

  • In the same pan, heat oil and add cumin seeds.
  • Tip in potatoes and carrots. Cook for 3-4 minutes, then add cauliflower, green beans and peas.
  • Add red chilli powder, turmeric, ground cumin coriander and garam masala.
  • Add salt, cook the vegetables until just tender.
  • Mix in the gravy, add coconut milk and stir well. Finish cooking the vegetables on a low heat for a couple of minutes.

Garnish

  • In another pan, heat oil and add nuts, sultanas, paneer and pineaple and cook until the nuts are golden brown.
  • Add to the korma. Add in the sugar, mix well and garnish with pomegranate and finely chopped coriander.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Guava Chutney, also known as jamfal chutney or amrood ki chutney, is a sweet, spicy and tart Indian chutney made with raw guava, coriander, green chillies and lemon juice.

It’s quick, no-cook, gluten-free and naturally vegan.

Guava chutney in a bowl. - 6

My all-time favourite Indian dips are fruit based chutneys and I tend to make raw green mango chutney and red chilli, raw mango and garlic chutney on rotation.

There’s something about the sweet and tart flavours in these chutneys and that’s exactly what you get with this jamfal chutney too.

The chutney is made from the tropical fruit guava, which is known as jamfal or amrood in India.

It is abundant during the winter season in India and you will often find jamfal chutney or jamfal shaak being prepared.

Other chutney recipes you’ll love are:

  • Gujarati Lasan Chutney
  • Fafda Chutney
  • Dabeli Chutney
  • Rajkot Famous Green Chutney

Ingredients

Guava – you do not need to peel guava.

Coriander – fresh coriander (cilantro) with the stalks.

Mint – fresh mint is best but can be left out.

Green chillies – fresh

Ginger – fresh

Cumin seeds

Black salt – the flavours work really well with guava.

Lemon juice – to add tartness and vibrancy

Salt

Optional – jaggery

Optional – garlic clove

jamfal or jamphal chutney ingredients laid on the table. - 7 Navratan Korma - 8

Hayley’s Tips & Tricks

  • Use guava that is unripe for the best taste and texture.
  • Add raw mango or pineapple to add sweet and tart flavours and you can sweeten the chutney in this way in place of jaggery. Apple is a great alternative too.
  • Coarsely grind the guava with the ginger and green chillies before adding the coriander and mint leaves. This ensures the chutney blends well.
  • You can thin out the chutney by grinding with more water to make it smoother if you wish.

Serving Suggestion

Guava chutney is versatile and can be paired with many different recipes.

Try it alongside methi na thepla , cabbage paratha , Gujarati bhakhri or khakhra.

It is also great with farsan such as dudhi Na Muthia , methi makai vada , nylon khaman or dhokla.

It also tastes really good with idli and dosa or spread for your Bombay sandwiches instead of green mint and coriander chutney .

Storage

Store leftover chutney in an airtight container and keep in the fridge. It will stay fresh for 2 days.

Amrood ki chutney served in a small bowl with crackers on the side. - 9

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Guava ki chutney served in a small brown colour bowl. - 10

Guava Chutney

Equipment

  • 1 Blender

Ingredients

  • 1 large guava
  • 1 cup coriander loosely packed
  • ¼ cup mint
  • 2 green chillies
  • 1 inch ginger
  • 1 tablespoon jaggery
  • 1 teaspoon cumin seeds
  • 1 tablespoon lemon juice
  • ½ teaspoon black salt
  • 1 clove garlic optional
  • salt to taste

Instructions

  • Prepare the guava, wash and cut into cubes.
  • In a blender, add the chopped guava, green chillies and ginger. Blend to a coarse paste.
  • Add the coriander, mint, lemon juice, cumin seeds, black salt, jaggery and salt.
  • Blend until you achieve your desired consistency. Add a splash of water if the mixture is too thick.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2010.