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Vegetarian, South and Southeast Asian

Navratan korma with rice

Navratan korma is an Indian curry of vegetables, paneer and nuts in a creamy yogurt and cream sauce, served with basmati rice. For 4 people, it takes 55 minutes, stays easy to make, and costs about €2.40 per person. The key is the blended cashew paste that thickens the sauce without ever making it heavy.

Tonight, navratan korma, a royal curry of vegetables, nuts, raisins and paneer in a mild creamy sauce, with basmati rice.

Navratan korma with rice
Total time
55 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Navratan korma takes its name from its nine treasures, the vegetables, paneer and nuts that mingle in a mild, creamy sauce. Here, carrots, potatoes, cauliflower, green beans and peas bring crunch and color, while soft paneer and toasted cashews add depth to every bite. The sauce, thickened with a cashew and yogurt paste, stays smooth and round without any heat, a gentle curry that even spice shy eaters enjoy.

It works well for a slightly more special weeknight dinner, or for a Sunday when you feel like cooking without rushing. Kids tend to love its mildness and the soft paneer, and the golden raisins add a little sweetness that always catches people pleasantly off guard. Mon Chou pairs it with basmati rice, to soak up every spoonful of sauce.

The ingredients

4 people

Fruits and vegetables

  • Carrots 2
  • Potatoes 2
  • Cauliflower 200 g
  • Green beans 150 g
  • Onion 1

Frozen foods

  • Frozen peas 100 g

Dairy

  • Paneer 150 g
  • Heavy cream 15 cl
  • Plain yogurt 2 pot

Pantry

  • Cashews 40 g
  • Raisins 30 g
  • Garam masalaoften in the pantry 2 tsp
  • Basmati riceoften in the pantry 300 g

Allergens Lactose, Tree nuts

The step by step recipe

  1. Cut the carrots, potatoes, cauliflower and green beans into small pieces and steam or boil them until just tender. 15 min

    Take them off the heat before they turn fully soft, they'll finish cooking in the sauce.

  2. Blend the soaked cashews with the onion and yogurt into a smooth paste. 5 min

    This blend is what gives the sauce its royal richness.

  3. Heat the paste in a large pot with the garam masala, add the cream and let it simmer gently. 8 min

    Stir often, the sauce thickens quickly.

  4. Add the vegetables, peas and the paneer cut into cubes, let simmer a few minutes then stir in the raisins. 8 min

    Add a splash of hot water if the sauce gets too thick.

  5. Cook the basmati rice in salted water and serve alongside the korma. 11 min

    Rinse the rice several times so it stays light and fluffy.

Our tips to get it right

  • Soak the cashews in hot water for about twenty minutes before blending, they will give a smoother, creamier paste.
  • Cut the paneer into even cubes about 2 centimeters wide so it cooks evenly without falling apart in the sauce.
  • Taste the sauce before adding salt, the paneer and yogurt already bring a good amount of natural saltiness.

The variations

  • Swap the paneer for firm tofu cut into cubes and pan browned, for a version without dairy in the filling.
  • Add toasted sliced almonds alongside the cashews to vary the texture of the nuts.
  • For a quick version, use a bag of pre cut frozen mixed vegetables and cut the vegetable cooking time to 8 minutes.

What to serve it with

  • Warm naan for scooping
  • Cool cucumber raita
  • Spiced chai tea

Storage

The korma keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently in a saucepan, adding a splash of water or cream if the sauce has thickened too much.

Questions about this dish

Can you use a different cheese instead of paneer?

Paneer doesn't melt when cooked, which makes it unique in this dish. In a pinch, firm feta cut into cubes can work, though the texture will be a bit creamier.

Can this curry be made ahead of time?

Yes, korma actually tastes even better made the day before, since the spices have more time to flavor the sauce. Reheat gently the next day and stir in the cashews and raisins just before serving.

How can this recipe be adapted for young kids?

The garam masala stays mild in this recipe, but you can cut the amount in half if your kids are sensitive to spice. Also cut the vegetables into small, easy to eat pieces.

Why brown the cashews and raisins separately?

Cooked directly in the sauce, they soften and lose all their crunch. Browning them separately in a little butter before adding them at the end keeps them crisp in every bite.

How long does it take to make a navratan korma with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a navratan korma with rice?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a navratan korma with rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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