Restaurant-style Navratan Korma, one of the most beloved vegetarian dishes. Made with nine ingredients in a smooth, silky white gravy. Perfect pairing with butter naan and ideal for entertaining guests.
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Adapted from a video by Your Food Lab
NAVRATAN KORMA Recipe | Restaurant Style White Gravy | होटल जैसा नवरतन कोरमा | Chef Sanjyot Keer
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1
Prepare the base gravy. Add roughly cut onions, ginger, garlic, green chillies, cashews, magaz (melon seeds), bay leaves, cinnamon, black cardamom, green cardamom, salt, and fresh coriander stems to a deep pot. Add hot water, cover, and cook on medium flame for about 15 minutes until everything is soft and cooked through.
2
While the gravy base is cooking, prepare the nine vegetables. Peel and dice the carrot into small, even pieces. Cut cauliflower into small florets and trim French beans to match the size. Measure out corn, peas, cashews, raisins, makhana, fruit cocktail, and diced paneer, keeping them ready.
3
Bring a pot of water to boil. Add carrot, cauliflower, French beans, corn, and peas along with a pinch of salt. Blanch for 3-4 minutes until lightly cooked (do not fully cook), then drain and transfer to a bowl.
4
Once the gravy base has cooled to room temperature, remove and discard the bay leaves, cinnamon, and black cardamom. Transfer the remaining contents to a blender and blend into a completely smooth, fine purée. Achieve the finest possible texture for a silky consistency.
5
Heat oil in a kadhai (wok). Add halved cashews, raisins, and makhana, and fry on low flame until they turn lightly golden. Transfer to a bowl.
6
Strain the blended gravy into the same kadhai. Stir well, add hot water to adjust consistency, and simmer for 3-4 minutes on low heat until the gravy becomes silky and smooth.
7
Add the blanched vegetables, fried cashews, raisins, makhana, fruit cocktail, and paneer to the gravy. Add fresh cream, butter (optional), white pepper powder, roasted kasuri methi powder, and garam masala. Gently mix and taste to adjust salt and add a pinch of sugar if needed.
8
Cook for 3-4 minutes more so that all ingredients combine beautifully. Keep the gravy slightly thin in consistency as it will thicken slightly as it sits due to the cashew content. Serve with butter naan or your choice of bread.
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