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–+ servings
Navratan korma with basmati rice and fresh cilantro

Navratan Korma

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

FLAVOR BASE (MASALA)

  • 2 tablespoons vegetable oil substitute ghee or coconut oil
  • 1 medium onion
  • 1 inch ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes or more to taste

VEGETABLES

  • 2 medium potatoes cut into ½ inch or 1.3 cm dice, 2 cups/300 grams
  • 2 medium carrots cut into ½ inch or 1.3 cm dice, 1 cup/130 grams
  • ½ red bell pepper cut into ½ inch or 1.3 cm dice, ¾ cup/100 grams
  • ½ small cauliflower cut into florets, 2 cups/200 grams
  • ⅓ cup frozen peas 55 grams
  • 1 can coconut milk 14 ounces/400 grams + ½ cup water
  • 1 teaspoon salt + 2 twists black pepper

PROTEIN MIX

  • 1 tablespoon vegetable oil substitute ghee or coconut oil
  • 8 ounces firm tofu cut into ½ inch or 1.3 cm dice, 250 grams.
  • 16 cashew nuts
  • 1 tablespoon golden raisins
  • 1 teaspoon garam masala substitute curry powder
  • 1 teaspoon dried fenugreek leaves (Kasuri Methi) + 1 pinch asafoetida (hing) both OPTIONAL

GARNISH

  • 1 sprinkle fresh cilantro chopped
  • 1 squeeze lemon juice or 1 tablespoon pomegranate seeds

  • PREPARE VEGETABLES: Cut 2 medium potatoes, 2 medium carrots, ½ red bell pepper, and ½ small cauliflower into similarly-sized pieces.
    To a blender add 1 medium onion, 1 inch ginger, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, and ¼ teaspoon red pepper flakes and blend into a paste.
    Cutting the vegetables and blending the flavor base.
  • MAKE FLAVOR BASE: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven. Add the spice paste and sauté on medium-low heat for 5 minutes, stirring often.
    Add 3 tablespoons of water to prevent the paste from sticking to the pan.
    Stir in the diced vegetables, and season with 1 teaspoon salt and black pepper.
    Cooking the flavor base in a pot then adding vegetables.
  • COOK VEGETABLES: Add 1 can coconut milk and ½ cup water, cover with the lid cracked open, and simmer on medium heat for 20 minutes or until the vegetables are fork-tender.
    vegetables, coconut milk and a wooden spoon in a blue pot
  • MAKE PROTEIN MIX: While the korma simmers, pat 8 ounces firm tofu dry and cut it into bite-size dice.
    Heat 1 tablespoon vegetable oil in a large skillet (best if non-stick). Add diced tofu and salt, and sauté for 5 minutes, turning the tofu around often so that it browns on all sides.
    Add 16 cashew nuts, 1 tablespoon golden raisins, 1 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and asafoetida (both optional), and cook for 2 more minutes or until the nuts are golden.
    Cooking the tofu with the spices.
  • ADD PROTEIN: When the Korma is almost ready, stir in the protein mix and ⅓ cup frozen peas.
    Finish cooking for a couple more minutes or until you reach your desired consistency, then taste and adjust for salt and spices.
    Adding tofu to Navratan korma and stirring.
  • SERVE: with basmati rice or naan bread. Top with 1 sprinkle fresh cilantro and 1 squeeze lemon juice.
    Navratan Korma served in a bowl with rice and lemon juice.
SUBSTITUTIONS
  • Vegetable oil: we use olive oil. Substitute coconut oil, ghee, or avocado oil.
  • Onion: substitute shallot.
  • Ginger: substitute ginger paste.
  • Red pepper flakes: substitute chili powder or fresh chilis.
  • Spices: sometimes, other spices, such as cloves, cardamoms, cumin seeds, and cinnamon, are added to the spice blend, but we don't do that here.
  • Potatoes: always use potatoes for Navratan Korma because they add creaminess to the gravy.
  • Carrots: substitute any winter squash.
  • Cauliflower: substitute broccoli.
  • Frozen peas: substitute snap peas, green beans, or edamame beans.
  • Coconut milk: substitute heavy cream or cashew cream.
  • Tofu: substitute paneer.
  • Cashews: substitute almonds.
  • Raisins: substitute 2 tsps sugar or 1/2 cup diced pineapple or mango. If using fresh fruit add it in at the end.
  • Garam masala: substitute curry powder or 1/4 teaspoon cinnamon.
 
Optional ingredients
  • Asafoetida or Hing: a traditional Indian flavor and umami enhancer; hard to find in Western supermarkets but easy to find online. You only need a pinch in each recipe.
  • Dried Fenugreek Leaves or Kasuri Methi: a traditional Indian herb hard to find in Western supermarkets but easy to find online. 
TIPS
  • Cook the flavor base well, at least 5 minutes, to build flavor and make sure the onion doesn't taste raw.
  • Cut vegetables in similarly-sized dice to ensure even cooking.
  • Mix tender and crunchy veggies.
  • For a creamy korma, you need either coconut cream, cashew cream, or heavy cream, not milk or yogurt.
  • Serve it with saffron rice for an even more aromatic experience.
  • Let it cool down 5 minutes before serving to allow the flavors to meld.
  • Don't like tofu? No problem! You can substitute diced paneer (an Indian cheese) or diced chicken breast.
STORAGE
Make ahead: Navratan Korma is an excellent recipe for meal prep as it keeps well for days, and its flavor improves the next day.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Let the Korma cool down completely, transfer it to a freezer-friendly container, and freeze it for up to 3 months.
Thaw & Reheat: Defrost in the fridge over several hours. Stored Korma will thicken up, so you must add a few tablespoons of water when you reheat it. Reheat in the microwave for 2 minutes or in a saucepan on the stovetop for 5 minutes.
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