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Navratan Korma

Chef Nitin Mehra,

East India Company

East India Company’s signature navratan korma mixes a medley of nine vegetables in ginger-garlic cream gravy to wow meat-eaters and vegetarians alike. Rich and nutritious, korma is Chef Nitin’s ultimate comfort food. It can easily stand alone as a meal or side. 


1 potato, peeled and chopped

1 carrot, peeled and chopped

1 handful of green peas

1/2 cup chopped french beans

1/2 cup chopped cauliflower

1 green pepper, chopped

1/2 cup green cabbage, chopped

1 opo squash, peeled and chopped

1/2 cup chopped cluster beans

3 tomatoes 

1/4 cup cashew nuts and raisins

1 Tbsp ghee

6 Tbsp vegetable oil

2 grated onions

1 1/2 tsp ginger paste

1 1/2 tsp garlic paste

salt to taste

1 tsp turmeric powder

1 1/2 tsp red chilli powder

1 tsp coriander powder

2 tsp garam masala powder

1 cup milk or water

3/4 cup grated paneer

2 Tbsp cream

cilantro leaves to taste


  1.  To boiling water, add potato and cook until tender. Drain and set aside. 
  2.  Add tomatoes to boiling water for 2-3 minutes. 
  3.  Transfer to a bowl of ice water to cool.
  4.  Peel skins and purée tomatoes in a blender. 
  5.  Heat ghee in a saucepan on medium. Add cashews and raisins and cook for 1 minute.
  6.  Heat oil in a separate large pan. Fry onions with ginger and garlic paste until golden brown. 
  7.  Add salt, turmeric, red chilli powder, coriander and garam masala. Fry for 2-3 minutes.
  8.  Add tomato purée and sautéed cashews and raisins to onions and spices. Stir well and cook for 4 minutes. Ensure the mixture does not stick to the bottom of the pan. 
  9.  Add milk or water. Bring to a boil then reduce heat and cook until thick. 
  10.  Add paneer and stir well.
  11.  Add potatoes and the rest of the chopped vegetables. Cook until al dente. 
  12.  Add cream and cilantro to finish. Serve hot with basmati rice or naan. 

Yield 4-6 servings