Navratan Korma

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    A key to making this a great dish is by making your own ginger-garlic paste. To do so, buy fresh ginger and two bulbs fresh garlic. Peel the ginger and slice it into small chunks, then whirl in a food processor until it forms a paste. Do the same with the garlic, then mix the two together with 1/4 tsp of turmeric and a little salt. You can store this in the fridge for a week or up to a month in the freezer.
    Boil vegetables and set aside.
    Heat oil/butter (non-dairy substitute) and lightly fry raisins and nuts for about a minute on medium heat.
    Add oil to the pan and fry the grated onion and ginger-garlic paste til golden.
    Add turmeric, red chili powder, coriander powder, and garam masala to the mix and fry for a couple of minutes.*
    Add tomato sauce. Stir well for about 4 minutes, taking care not to let it stick to the pan.
    Add soy milk and non-dairy creamer, and bring to a boil. Reduce heat and cook until sauce thickens. For a richer taste, add 1/2 cup of soy cream instead of soy milk.
    Add vegetables and mix well. Simmer for another 5-7 minutes or until thickened.
    *For added flavor, try adding a little cardamom, clove and cinnamon to the mix.


    1 tablespoon oil or butter alternative
    1/3 cup mixed dried fruits and nuts (cashews, raisins, sultanas, etc)
    3 tablespoon vegetable oil
    1 tablespoon ginger-garlic paste
    1/2 teaspoon turmeric
    1/2 teaspoon ground chili or cayenne powder
    1 teaspoon coriander powder
    2 teaspoon garam masala
    1 Medium onion, grated
    1 8-ounce can tomato sauce
    1/4 cup soy or nut milk
    1/4 cup soy creamer
    3 cups boiled vegetables (potatoes, cauliflower, carrots, peas, bell pepper, green beans)
    salt to taste

    Serving Size


    Prep Time

    60 mins

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      Points +7

      Mostly Veg
      Posted on 28 Apr 2010

      my all time fav dish best ever indian food is good

      Navratan Korma

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