Easy Navratan Korma Recipe for Creamy Delight

Okay, so Navratan Korma is one of those dishes that sounds fancy but is actually pretty easy to make. And by easy, I mean you don’t need to be a Michelin-star chef to pull it off. It’s creamy, it’s packed with veggies (and maybe some paneer if you’re feeling fancy), and it tastes like a warm hug. Perfect for when you want something comforting but still kinda impressive.

I first had this at a friend’s potluck, and I was like, “Wait, this is homemade?!” Because it tastes like something you’d order at a restaurant. So of course, I had to figure out how to make it myself. After a few messy attempts (and one near-disaster with too much cream), I finally nailed it. And now I’m sharing it with you—because why should restaurants have all the fun?

Recipe Card

Recipe Title: Easy Navratan Korma Recipe for Creamy Delight

Servings: 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Calories: 320 kcal per serving

Ingredients:

• 2 tbsp butter or ghee
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, chopped (optional, if you like heat)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp red chili powder (adjust to taste)
• 1 cup mixed veggies (carrots, peas, beans, bell peppers—whatever you have)
• 1/2 cup paneer, cubed (or tofu if you’re vegan)
• 1/4 cup cashews, soaked in warm water for 10 minutes
• 1/4 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup water or veg broth
• Salt to taste
• Fresh cilantro for garnish

Directions:

1. Heat butter or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Throw in the onions and sauté until they’re soft and golden. Add garlic, ginger, and green chili. Cook for another minute.
3. Add all the spices—garam masala, coriander powder, turmeric, and red chili powder. Stir well so the onions get coated in all that goodness.
4. Toss in the mixed veggies and paneer. Stir-fry for about 5 minutes until they start to soften.
5. Blend the soaked cashews with a little water to make a smooth paste. Add this paste to the pan along with the cream and water/broth. Mix everything together.
6. Let it simmer for 10-15 minutes on low heat, stirring occasionally so it doesn’t stick. If it gets too thick, add a splash more water.
7. Taste and adjust salt and spices if needed. Garnish with fresh cilantro and serve hot with naan or rice.

See? Not so hard, right? And the best part? You can totally customize this based on what you have in your fridge. Out of paneer? Skip it. Don’t like cashews? Use almonds. Cooking should be fun, not stressful.

Nutrition Info (per serving)

Ingredient Swaps

Tips

• Don’t rush the onions. Let them cook until they’re nice and golden—that’s where a lot of the flavor comes from.
• If you’re using frozen veggies, no need to thaw. Just toss them in straight from the freezer.
• Want it extra creamy? Blend half the cooked veggies with the cashew paste before adding it back to the pan.

FAQ

Q: Can I make this ahead of time?
A: Absolutely! It actually tastes even better the next day because the flavors have more time to hang out. Just store it in an airtight container in the fridge.

Q: Can I freeze leftovers?
A: Yeah, but the cream might separate a little when you reheat it. Still tastes good, though!

Q: Is this spicy?
A: It’s mild by default, but if you want more heat, add extra chili powder or throw in a diced jalapeño.

That’s it! Hope you enjoy this creamy, dreamy Navratan Korma as much as I do. Let me know how it turns out if you give it a try—messy kitchen stories welcome.