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FAQ
Navratan korma (or, in some spellings, kurma) is a flavorful Mughlai vegetable curry made from a base of assorted nuts and seeds—like poppy seeds, almonds, and cashews—seasoned with a large variety of aromatic spices and finished with rich yogurt curd, cream or coconut milk.
Navratan Korma is a fulfilling main course as it contains plenty of vegetables, protein, and healthy fats (if you make it with olive oil and coconut milk – not ghee, butter, and cream). We recommend topping it with fresh cilantro and a squeeze of lemon juice or a tablespoon of pomegranate seeds.
Korma is a dish originating in the Indian subcontinent consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze. The word korma is derived from Urdu qorma, korma or kormah, meaning “braise”, and referring to the cooking technique used in the dish.
Today in the UK the korma is the definitive mild curry on the Indian restaurant menu. It is typically prepared with butter and thickened with single cream and coconut milk to give a very, mild creamy sauce, Many people also add sugar top the dish to sweeten it a bit more.
Navratan Korma is a delicious creamy and aromatic North Indian curry made with 9 different kinds of vegetables, dried fruits, nuts and fresh fruits. Navratan Korma is a popular dish from restaurants serving North Indian and Mughlai foods.
Vegetable Korma - Navratan Style (Vegan, Paleo)
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
