This dish delivers nine colorful gems of vegetables, nuts, and fruits in a creamy gravy that's mildly sweet and bursting with flavor. Ready in just 45 minutes, it's your shortcut to impressing family or guests at any meal.

Why You'll Love This Quick Version

Navratan Korma shines with its mix of tender veggies like carrots, peas, and cauliflower, all nestled in a nutty sauce that feels luxurious yet simple. The name means "nine jewels," nodding to the royal Mughal roots where chefs blended everyday ingredients into something special. Here, we skip long waits by parboiling veggies ahead and using a smooth nut paste for instant richness.

This 45-minute recipe keeps the restaurant magic – golden onions for depth, yogurt for tang, and cream for that velvety finish. It's not overly spicy, making it kid-friendly, and the fresh garnishes add crunch and sparkle. Perfect for busy weeknights or when you want to elevate rice and naan without fuss.

Fresh Ingredients for Four Servings

Start with veggies: half a cup diced carrots, half a cup green peas (fresh or frozen), three-quarters cup one-inch potato cubes, quarter cup chopped French beans, one cup cauliflower florets, and eight to nine baby corns if you like their sweet bite.

The gravy heart is nuts: soak ten to twelve each of cashews and peeled almonds, plus one tablespoon melon seeds and poppy seeds. You'll need half a cup thinly sliced onions, half tablespoon ginger-garlic paste, one to four chopped green chilies for mild heat, half cup whisked yogurt, and one-third cup fresh cream.

Fats and spices: three tablespoons ghee, whole ones like two to three green cardamoms, one black cardamom, three cloves, one-inch cinnamon, one bay leaf, two mace strands. Powders include half teaspoon turmeric, one teaspoon red chili powder, quarter to half teaspoon garam masala, and salt.

Garnish jewels: blanched almonds, cashews, pistachios, walnuts, raisins, melon seeds, pineapple chunks, mint leaves, saffron pinch, and ginger julienne. These nine touches make it look and taste like fine dining.

Easy 45-Minute Cooking Steps

Prep in 20 minutes, cook in 23. Soak nuts in hot water for 30 to 40 minutes (do this first), peel almonds, and blend with quarter cup water into a silky paste. Strain if needed for extra smoothness.

Parboil veggies: boil three cups water, cook potatoes five minutes, add the rest for five more until half-done. Drain – they'll soften perfectly in the gravy.

Heat two tablespoons ghee. Toss in whole spices for ten seconds till fragrant. Fry onions to deep golden (eight to ten minutes – patience here builds flavor). Add ginger-garlic and chilies, cook two minutes.

Lower heat, stir in nut paste for three to four minutes. Whisk in yogurt slowly to prevent lumps, add turmeric and chili powder. Cook till oil separates – about four minutes.

Add drained veggies, one cup water, salt. Cover, simmer ten to fifteen minutes till tender and gravy thickens. Mix in cream and garam masala, cook two minutes gently.

For garnishes, heat one tablespoon ghee, fry nuts till light golden. Add raisins, pineapple, mint, saffron, ginger for 30 seconds. Spoon over the korma right before serving. Pair with hot naan, jeera rice, or paratha for the full effect.

Pro Tips for Flawless Results

Golden onions are everything – don't rush, as they carry the dish's soul. Low heat for yogurt keeps it from curdling, and parboil veggies just 80 percent done for ideal texture. Peel almond skins for a brighter gravy, and strain nut paste if your blender isn't top-notch.

Fry garnishes fresh for crunch; pineapple brings tang, but try apple or pomegranate seeds as swaps. Soak saffron in warm milk first for better color. Rest the covered pot ten minutes after cooking – flavors deepen beautifully.

Make ahead: store gravy and veggies separately in the fridge up to 24 hours, or freeze gravy a month (no garnishes). Reheat with a water splash, fridge leftovers three days max. Serves four mains or six to eight thali sides.

Serving and Pairing Ideas

Scoop into bowls with butter naan or laccha paratha that mops up every drop. Jeera rice or veg pulao cuts the richness perfectly. Add cucumber raita, papad, and sweet lassi for a festive plate.

This Navratan Korma fits 2026 vibes – quick, wholesome, around 374 calories per serving with veggie power. Ideal for Diwali, birthdays, or casual Fridays. Vegan twist: swap cream for coconut milk. One taste, and you'll forget takeout exists – it's that good.

Common Mistakes to Avoid

Overcooking veggies turns them mushy; uniform one-inch cuts help even cooking. Skipping the nut soak leads to grainy gravy, so plan ahead. Too much heat with yogurt splits it – always gentle stirs.

Rushing onions means flat taste; let them caramelize slowly. Don't skip oil separation check – it's the gravy's doneness cue. Fresh garnishes only – day-olds go soggy fast.

With these steps, your kitchen delivers restaurant-style Navratan Korma in 45 minutes flat. It's forgiving for beginners yet wows pros. Gather ingredients, fire up the stove, and enjoy the compliments – pure joy in every creamy bite.