· By ODM Masala
Navratan Korma Recipe: Creamy Nine-Gem Veg Curry
Quick answer: Navratan korma is a mild, creamy North Indian curry made with mixed vegetables, paneer, cashews and raisins, cooked in an onion-cashew gravy. A tiny pinch of freshly grated jaiphal (nutmeg) and a small piece of javitri (mace) at the end give it the rich, royal aroma it is known for.
If you have ever ordered navratan korma at a restaurant and wondered why it smells so festive, the secret is usually not more masala but less: gentle spices, a silky cashew base and a whisper of nutmeg. Here is a home-style version you can make for Diwali guests or a Sunday lunch.
Also known as: navratan kurma, navrattan korma or "nine-gem curry". Jaiphal is called nutmeg in English, and javitri is called mace. The "nine gems" are simply the nine kinds of vegetables, paneer, nuts and dried fruit that go into it.
What do you need for navratan korma?
This makes 4 servings. Use any mix of vegetables you have, as long as you get close to nine "gems" in total.
- Vegetables (about 3 cups, chopped): carrot, beans, green peas, potato, cauliflower
- Paneer: 150 g, cut into cubes
- Dry fruits: 12-15 cashews (half for the gravy, half for garnish) and 1 tbsp raisins
- Gravy base: 2 medium onions, 1 tsp ginger-garlic paste, 1/2 cup curd or fresh cream
- Whole spices: 1 bay leaf, 2 green cardamoms, 2 cloves, 1 small piece of javitri (mace)
- Powders: 1/2 tsp garam masala, 1/2 tsp white pepper or a pinch of red chilli, salt to taste
- Finishing: a small pinch (about 1/8 tsp) of freshly grated ODM Jaiphal (whole nutmeg), 1 tsp sugar, 2 tbsp ghee or oil
How do you make navratan korma step by step?
- Boil the onions and cashews. Simmer the roughly chopped onions and 7-8 cashews in a cup of water for 8-10 minutes, cool, and blend to a smooth white paste. Boiling (not frying) keeps the gravy pale and mild.
- Par-cook the vegetables. Steam or boil the carrot, beans, potato, cauliflower and peas until just tender. They should still hold their shape.
- Fry the garnish. In 1 tbsp ghee, lightly fry the remaining cashews and the raisins until the raisins puff up. Lift them out and keep aside.
- Temper the whole spices. In the same pan, add the rest of the ghee, then the bay leaf, cardamom, cloves and javitri. Let them sizzle for 20-30 seconds on low heat.
- Cook the gravy. Add ginger-garlic paste, then the onion-cashew paste. Cook on low for 5-6 minutes, stirring, until the raw smell goes and ghee starts to show at the edges.
- Add curd or cream. Whisk the curd well and add it on the lowest heat, stirring constantly so it does not split. Add salt, sugar, white pepper and a splash of water for a pouring consistency.
- Add the gems. Stir in the vegetables and paneer, simmer for 4-5 minutes, then finish with garam masala and the freshly grated jaiphal. Switch off, top with the fried cashews and raisins.
How much jaiphal should you add to korma?
Nutmeg is strong, so less is more. A light hand gives a warm, sweet aroma; too much can taste bitter and medicinal. Use these as rough home starting points and adjust to your family's taste.
| Batch size | Freshly grated jaiphal | Javitri |
|---|---|---|
| 2 servings | 1-2 light scrapes on a grater | 1 tiny strand |
| 4 servings | About 1/8 tsp | 1 small piece |
| 8 servings (party pot) | About 1/4 tsp | 2 small pieces |
Grate it at the very end. The aroma fades if you cook it for long. If you are curious how the two spices differ, read our guide on nutmeg vs mace.
Why does my korma turn out too sweet or too dull?
- Too sweet: cut the sugar, add a squeeze of lemon or a little more curd.
- Grainy gravy: the cashew paste was not blended smooth enough, or the curd split. Blend longer and add curd only on very low heat.
- Bland: usually the whole spices were not bloomed in ghee. Let them sizzle properly before adding the paste.
- Bitter after-taste: too much nutmeg. Next time, start with a smaller pinch.
Why use whole jaiphal instead of ready powder?
Ground nutmeg loses its fragrance quickly once the seed is broken. Grating a whole seed straight into the pot gives you the full sweet, nutty aroma that makes korma taste "restaurant-style". ODM spices are handpicked and packed pure, with no fillers, no artificial colours and no preservatives, so what you grate is only nutmeg. For more ways to use it in sweets, biryani and white sauces, see Jaiphal Uses: How to Use Nutmeg in Indian Cooking, and to pick good seeds, our Jaiphal buying guide.
FAQ
What is jaiphal called in English?
Jaiphal is called nutmeg in English. Javitri, the lacy red covering around the nutmeg seed, is called mace.
Can I make navratan korma without onion and garlic?
Yes. Skip both and make the gravy with boiled cashews, a little melon seed or poppy seed paste and curd. Add a pinch of extra jaiphal and cardamom for aroma.
Why is it called navratan korma?
"Navratan" means nine gems. The name comes from the nine ingredients, usually a mix of vegetables, paneer, nuts and dried fruit, cooked together in one creamy gravy.
For a festive korma that smells as good as it tastes, try grating fresh ODM Jaiphal into your next pot.