Restaurant Style Navratan Korma (Instant Pot & Stove Top)

This Restaurant Style Navratan Korma (Vegetable korma) recipe is a mildly spiced, slightly sweet, creamy based delicious Indian Mughlai curry and gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it.This easy Instant Pot Navratan Korma can be made under 30 minutes for busy weeknights.

Check out my other favorite healthy vegetable korma recipes like Beetroot Kurma recipe and South Indian Style Vegetable Korma which are also made in Instant Pot.

WHAT IS NAVRATAN KORMA?

Navrathan literally means 9 gems.Korma, alternatively known as “kurma”, “khorma”, or “qorma”, is a dish originating from Central Asian culinary traditions.

You might see few variations in the 9 items used by restaurants or other recipes for navratan korma curry on the internet , but I usually stick to Carrots ,Potatoes, Beans, Green Peas ,Cauliflower,Pineapple, Raisins, Cashews and Paneer.

WHAT OTHER VEGETABLES CAN I ADD IN NAVRATAN KORMA CURRY?

You can use any veggies available in your house, some more veggies that you can mix and match to make this dish.

• broccoli
• zucchini
• baby corn
• sweet corn
• bell peppers
• tofu

Today i am sharing both the Instant Pot Pressure Cooker & Stove Top Pot Method of making this vegetable korma.

CAN I MAKE NAVRATAN KORMA NUT FREE?

I highly recommend making this dish using cashews while making the paste. But if you have nut allergy, simply skip it or substitute with poppy seeds or melon seeds(magaz) for the cashews.

HOW TO MAKE NAVRATAN KURMA DISH VEGAN?

I have used fresh cream in this recipe but you are looking for dairy free then replace with ½ cup coconut cream, from the top of a can of refrigerated full-fat coconut milk or cashew cream.

HOW LONG CAN YOU STORE VEGETABLE KORMA IN REFRIGERATOR?

This curry can be kept for up to three days in the refrigerator in an airtight container.

WHAT TO SERVE WITH NAVRATAN KORMA?

Navrathan Korma (Vegetable Korma) is best served with poori ,naan, chapati ,paratha or jeera rice.

TIPS & VARIATIONS TO MAKE RESTAURANT STYLE NAVRATAN KORMA

• You can also add 1 large tomato while grinding onion cashew paste.
• Increase spices according to your preference.To keep white color gravy ,you can add green chillies while grinding or add ground white pepper for making it spicy.
• You can also add nuts like pumpkin seed ,almonds along with cashews and raisins for the korma.
• Pineapple is added for adding sweetness in the gravy ,you can totally skip it.I have used canned pineapple chunks in this recipe.
• If your gravy has thin consistency ,dont worry just add 1 tablespoon of almond meal/flour or corn flour slurry to make it thick.Or just boil for some more time till you get desired consistency.

HOW TO MAKE NAVRATAN KORMA IN INSTANT POT STEP BY STEP

To a blender add all ingredients mentioned in “FOR ONION CASHEW PASTE” section.Blend to a smooth paste without adding any water.Set aside.

Press SAUTE mode on Instant Pot. Add oil and once it’s hot add cashews, raisins and pineapple chunks. Saute for 2 minutes,Once the cashews are golden brown ,take the cashews ,raisins and pineapple out and set aside.

Adding pineapple is optional ,so if you dont like the sweetness in the dish skip it.

Next add the bay leaf ,cumin(jeera) seeds and let the cumin crackle.

Next add the onion cashew paste and saute for 3-4 minutes or until onion mixture turns light brown in color.

Then add the mixed vegetables.

Add the red chilli powder, turmeric powder, coriander powder ,water and combine well.

Close the lid on the pot, and turn pressure valve to SEALING position.Press CANCEL button on Instant Pot.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 minutes

Once the pot beeps .Do a QUICK RELEASE(QR)

Add the fried cashews ,raisins ,pineapple ,cream ,kasuri methi (dried fenugreek leaves) ,garam masala and stir well.

Adjust consistency at this stage ,if curry is thick add some more water or milk or cream.

Instant Pot Navratan Korma or Vegetable Korma is ready, serve with hot with pooris, chapatis, roti & parathas.

STOVE TOP POT/KADAI METHOD:

Also for those of you who do not have an Instant Pot ,you can still make the Stove Top Pot method.Instructions are below.

Follow the same instructions till step 7 as for the instant pot recipe in a stove top pot/kadai and cook covered on medium high flame for 8-10 minutes or until vegetables are tender. Stir 2-3 times in between to avoid burning.

Note:when you are sauting onion-cashew paste, cook until raw smell disappears and oil oozes out.

Finally add the fried cashews ,raisins ,pineapple ,cream ,kasuri methi (dried fenugreek leaves) ,garam masala and stir well.

Restaurant Style Navratan Korma is ready ,serve hot with pooris, chapatis, roti & parathas.

CHECKOUT OTHER INSTANT POT CURRY RECIPES

Lauki Ki Subji

Black Eye Pea Curry(Lobia curry)

Chickpea Coconut Curry

Mushroom Masala

Potato Peas Curry

NAVRATAN KURMA RECIPE CARD

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Restaurant Style Navratan Korma (Instant pot & Stove top)

Restaurant Style Navratan Korma (Vegetable korma) recipe is a mildly spiced, slightly sweet, creamy based delicious Indian Mughlai curry and gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Keyword: Easy and Quick Recipes, instant pot vegetable korma, navratan korma recipe, under 30 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6

Calories: 365kcal

Author: bhavana

Ingredients

Measuring cup (1 cup = 250 ml)

FOR ONION CASHEW PASTE:

• 2 medium onion (about 1.5 cups)
• 10-12 cashew nuts
• 3 garlic ,cloves
• 1 inch ginger

VEGETABLES FOR NAVRATAN KORMA:

• 1 cup carrots ,cut into 1/2 inch pieces
• 1 cup cauliflower ,large florets
• 1/2 cup green beans, cut into 2 inch pieces
• 1 cup potato ,cut into 1/2 inch pieces
• 1/2 cup green peas

FOR NAVRATAN KORMA GRAVY:

• 2 tablespoon oil
• 1 bay leaf
• 1 teaspoon cumin (jeera) seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1.5 cups water
• salt to taste

OTHER INGREDIENTS:

• 1 cup paneer
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 1/4 cup pineapple chunks
• 1/2 cup cream
• 1 tablespoon kasuri methi (dried fenugreek leaves), (optional)

Instructions

INSTANT POT METHOD:

• To a blender add all ingredients mentioned in “FOR ONION CASHEW PASTE” section.Blend to a smooth paste without adding any water.Set aside.
• Press SAUTE mode on Instant Pot. Add oil and once it’s hot add cashews, raisins and pineapple chunks. Saute for 2 minutes,Once the cashews are golden brown ,take the cashews ,raisins and pineapple out and set aside.
• Adding pineapple is optional ,so if you dont like the sweetness in the dish skip it.
• Next add the bay leaf ,cumin(jeera) seeds and let the cumin crackle.
• Next add the onion cashew paste and saute for 3-4 minutes or until onion mixture turns light brown in color.
• Then add the mixed vegetables.
• Add the red chilli powder, turmeric powder, coriander powder ,water and combine well.
• Close the lid on the pot, and turn pressure valve to SEALING position.Press CANCEL button on Instant Pot.
• Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 minutes
• Once the pot beeps .Do a QUICK RELEASE(QR)
• Add the fried cashews ,raisins ,pineapple ,cream ,kasuri methi (dried fenugreek leaves) ,garam masala and stir well.
• Adjust consistency at this stage ,if curry is thick add some more water or milk or cream.
• Restaurant Style Navratan Korma is ready, serve with hot with pooris, chapatis, roti & parathas.

STOVE TOP POT METHOD:

• Follow the same instructions till step 7 as per the instant pot recipe in a stove top pot/kadai and cook covered on medium high flame for 8-10 minutes or until vegetables are tender. Stir 2-3 times in between to avoid burning.

  Note:when you are sauting onion-cashew paste, cook until raw smell disappears and oil oozes out.
• Finally add the fried cashews ,raisins ,pineapple ,cream ,kasuri methi (dried fenugreek leaves) ,garam masala and stir well.Serve hot with pooris, chapatis, roti & parathas.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

 

CAN I MAKE NAVRATAN KORMA NUT FREE?

I highly recommend making this dish using cashews while making the paste. But if you have nut allergy, simply skip it or substitute with poppy seeds or melon seeds(magaz) for the cashews.

HOW TO MAKE THIS DISH VEGAN?

I have used fresh cream in this recipe but you are looking for dairy free then replace with ½ cup coconut cream, from the top of a can of refrigerated full-fat coconut milk or cashew cream.

HOW LONG CAN YOU STORE NAVRATAN KORMA IN REFRIGERATOR?

This curry can be kept for up to three days in the refrigerator in an airtight container.

WHAT OTHER VEGETABLES CAN I ADD IN NAVRATAN KORMA?

You can use any veggies available in your house, some more veggies that you can mix and match to make this dish.

• broccoli
• zucchini
• baby corn
• sweet corn
• bell peppers
• tofu

TIPS & VARIATIONS:

• You can also add 1 large tomato while grinding onion cashew paste.
• Increase spices according to your preference.To keep white color gravy ,you can add green chillies while grinding or add ground white pepper for making it spicy.
• You can also add nuts like pumpkin seed ,almonds along with cashews and raisins for the korma.
• Pineapple is added for adding sweetness in the gravy ,you can totally skip it.I have used canned pineapple chunks in this recipe.
• If your gravy has thin consistency ,dont worry just add 1 tablespoon of almond meal/flour or corn flour slurry to make it thick.Or just boil for some more time till you get desired consistency.

 

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts

Restaurant Style Navratan Korma (Instant pot & Stove top)

Amount Per Serving

Calories 365 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Cholesterol 43mg14%

Sodium 383mg17%

Potassium 504mg14%

Carbohydrates 22g7%

Fiber 5g21%

Sugar 5g6%

Protein 11g22%

Vitamin A 3130IU63%

Vitamin C 29.1mg35%

Calcium 255mg26%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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