Navratan Korma: A Royal Mughlai Curry Recipe

Navratan Korma is a rich, creamy Mughlai-style curry made with a medley of vegetables, paneer, and dry fruits, all gently cooked in a delicate white gravy. The name Navratan means “nine gems,” and this dish lives up to its name with vibrant colors, luxurious texture, and royal flavor in every bite.

Traditionally, this kurma was served in royal kitchens — made with loads of ghee, cream, khoya, and nuts. But here’s my lighter, real-kitchen take on the classic:
No coconut. No tomato. No heavy base. Instead, I sauté the onions just enough to mellow the raw smell, then boil and blend them with soaked cashews and seeds into a silky, smooth paste — this way, you don’t need to cook the gravy in excess ghee. The vegetables are lightly sautéed and cooked directly in the gravy with water, so they soak up all the flavor naturally without being deep-fried.

A touch of curd and cream rounds off the dish with perfect richness — still festive and indulgent, but not heavy. This kurma pairs beautifully with naan, phulka, or a mild pulao — ideal for celebrations, but light enough for a Sunday lunch too!

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Why is the gravy pale and not reddish?

You’ll notice that the gravy in this Mughlai-style Navratan Korma is pale ivory to creamy beige in color — not the usual orange or reddish tone seen in restaurant gravies. That’s exactly how it was meant to be in traditional royal kitchens.

This kurma is made without tomatoes or red chili powder, which are the main ingredients that give other gravies their red hue. Instead, this gravy gets its color and richness from:

Ground onion-cashew paste (light in color)
Whisked curd and cream (for smoothness and body)
A pinch of white pepper powder or cardamom (adds warmth, not color)

There’s no turmeric and no red chili powder because the original Mughlai version focuses on delicate flavors and subtle spice — not heat or brightness. That’s what gives this kurma its mild, luxurious, and elegant appearance, letting the colors of the vegetables and nuts stand out naturally in the creamy backdrop.

Ingredient Roles in Mughlai Navratan Korma

Ingredient	Role
Khoya (optional)	Makes the gravy thicker, creamier, and more indulgent — traditionally used in festive Mughlai curries.
Mixed vegetables (carrot, beans, peas, potato, capsicum)	These make up the bulk of the “nine gems.” They provide color, bite, and balanced sweetness.
Paneer	Adds softness, richness, and a creamy texture that absorbs the gravy beautifully.
Almonds and cashews	Cashews (in paste and whole) and almonds (as garnish) give the kurma its luxurious body and nutty depth — key to the Mughlai style.
Raisins	Bring in a subtle natural sweetness that balances the richness of the dish.
Onion (sautéed & boiled)	Acts as the main gravy base. Sautéing first reduces sharpness, boiling softens — resulting in a smooth, mellow paste.
Melon seeds / poppy seeds	Add creaminess to the gravy without overpowering it; also help emulsify curd and cream.
Curd and fresh cream	Add silkiness, mild tang, and richness — essential for the pale white, mildly sweet gravy.
Cumin seeds	Lightly temper the base and add subtle warmth without darkening the gravy.
White pepper powder & cardamom powder	Give gentle spice and aroma without affecting the color — unlike red chili or turmeric.
Saffron milk (optional)	Enhances both aroma and color with a regal touch — perfect for festive days.
Kewra or rose water (optional)	Adds authentic Mughlai fragrance, giving the kurma its signature royal feel.

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Navratan Korma | How to make Mughlai Style Korma Recipe

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Lunch, Dinner, Festive Main CourseCuisine: Mughlai, North IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Navratan Korma is a Mughlai-style curry made with vegetables, paneer, and nuts in a creamy white gravy. No tomato, no coconut — a lighter royal dish!

Ingredients For the vegetables (9 gems)

¼ cup, Carrot (chopped)
¼ cup, Green Beans
2 tablespoons, Peas
¼ cup, Potato
2 tablespoons, Capsicum
½ cup, Paneer
2 tablespoons, Raisins
2 tablespoons, Cashews
2 tablespoons, Almonds
1 tablespoon, Butter/ ghee
For the gravy paste
1 nos. Onion ( large, chopped)
8 nos. Cashews (soaked)
1 tablespoon, Melon seeds or poppy seeds
½ teaspoon, Butter (to sauté onion)
For the gravy
1 teaspoon, Ginger paste
1 teaspoon, Garlic paste
½ cup, Fresh curd (whisked)
½ teaspoon, Cumin seeds
¼ teaspoon, White pepper powder
¼ teaspoon, Cardamom powder
Salt – to taste
½ to ¾ cup, Water
2 tablespoon, Butter/ ghee

Directions to make Navratan Korma

Light sauté for vegetables:
In a pan, heat ½ tsp butter and add the chopped vegetables (carrots, beans, peas, potatoes). Sauté for 3–4 minutes until lightly glossy. Set aside — do not fully cook.
Sauté and boil onion :
Sauté chopped onion in a little butter for 2–3 minutes just to get rid of the raw smell. Then boil it adding 1/2 cup up water until soft and adding cashews and melon seeds. Once onions turn soft turn off the stove and let it cool.
Grind onion and cashew to smooth paste:
Add the cooled onion and cashew mixture to a blender to a fine paste.
Fry dry fruits:
In a separate pan, heat 1 tbsp ghee/ butter and fry cashews and raisins until golden. Fry cubed paneer too. Set aside for garnish.
Cook the gravy base:
In the same pan, add cumin seeds. Once they crackle, add ginger-garlic paste and sauté briefly. Add the onion-nut paste and cook on low flame for 3–4 minutes until aromatic.
Simmer vegetables in the paste:
Add the lightly sautéed vegetables directly into the cooked onion-nut paste. Pour in ½ cup water, mix well, and cover. Let the vegetables cook in the flavorful base for 5–7 minutes on low flame until they are soft and have soaked in the richness.
Finish the korma:
Lower the flame completely. Stir in whisked curd, followed by cream. Mix gently. Do not boil. Add paneer cubes and simmer for 1–2 minutes.
Final touches:
Add white pepper, cardamom powder, salt, and saffron milk. If using, add a drop or two of rose water or kewra essence. Garnish with fried cashews and raisins.

Notes

1 cup = 250ml

Directions to Make Navratan Korma with step by step images

Light sauté for vegetables:
In a pan, heat ½ tsp butter and add the chopped vegetables (carrots, beans, peas, potatoes). Sauté for 3–4 minutes until lightly glossy. Set aside — do not fully cook.
Sauté and boil onion :
Sauté chopped onion in a little butter for 2–3 minutes just to get rid of the raw smell. Then boil it adding 1/2 cup up water until soft and adding cashews and melon seeds. Once onions turn soft turn off the stove and let it cool.
Grind onion and cashew to smooth paste:
Add the cooled onion and cashew mixture to a blender to a fine paste.
Fry dry fruits and paneer:
In a separate pan, heat 1 tbsp ghee and fry cashews and raisins until golden. Set aside for garnish.
Cook the gravy base:
In the same pan, add cumin seeds. Once they crackle, add ginger-garlic paste and sauté briefly. Add the onion-nut paste and cook on low flame for 3–4 minutes until aromatic.
Simmer vegetables in the paste:
Add the lightly sautéed vegetables directly into the cooked onion-nut paste. Pour in ½ cup water, mix well, and cover. Let the vegetables cook in the flavorful base for 5–7 minutes on low flame until they are soft and have soaked in the richness.
Finish the korma:
Lower the flame completely. Stir in whisked curd, followed by cream. Mix gently. Do not boil. Add paneer cubes and simmer for 1–2 minutes. Add white pepper, cardamom powder, salt, and saffron milk (saffron soaked in 2 tbsp warm milk). If using, add a drop or two of rose water or kewra essence. Garnish with fried cashews and raisins.

Pro Tips

Don’t skip sautéing the onion before boiling — it cuts rawness and reduces fat needed in cooking the paste.
Let the vegetables cook in the gravy itself to absorb flavor without needing extra fat.
Use white pepper instead of red chili to retain the kurma’s classic ivory color.
Add khoya or saffron milk at the end for a royal finish.
Avoid boiling the kurma after adding curd and cream — simmer gently for a smooth texture.

Serving Suggestions

Serve hot with naan, kulcha, phulka, or any Indian flatbread.
For a royal meal, pair it with jeera rice, ghee rice, or Kashmiri pulao.
Add a bowl of boondi raita or cucumber raita and papad to complete the plate.
Perfect for festive thalis, party spreads, or a cozy Sunday lunch.

FAQ – Mughlai Navratan Korma (Healthy Version)

Q. Why is my Navratan Korma not white in color?

To keep the kurma white and creamy, avoid red chili powder, turmeric, and tomatoes. Use white pepper and cream instead for subtle heat and richness.

Q. Can I make Navratan Korma without cream?

Yes, you can use just thick curd and a few soaked almonds or cashews to thicken the gravy — perfect for a lighter version.

Q. Is this Mughlai Navratan Korma suitable for dinner parties?

Absolutely! It’s a great vegetarian curry for parties, especially when served with naan and pulao. You can prep the gravy ahead and reheat gently before serving.

Q. What can I use instead of khoya in Navratan Kurma?

You can skip khoya entirely or add a spoon of milk powder or extra cream for body — the recipe remains rich and delicious.

Q. How do I make Navratan Kurma with no onion and garlic?

Replace onion with more soaked cashews and melon seeds. Skip garlic and use ginger alone. Add rose water and saffron to enhance aroma.