Navratan Korma (Vegetable Curry)

Makes 8 servings


  • 1 cup each cauliflower, carrots, green beans, potato, corn, peas, zucchini, red bell pepper
  • 1/2 medium yellow or red onion, chopped
  • 2-inch (5 cm) piece ginger, peeled and coarsely chopped
  • 10 cloves garlic, peeled
  • 1 tsp cardamom seeds
  • 20 whole black cloves
  • 3 tbsp ghee or oil
  • 3 medium tomatoes, chopped
  • 1 cup (160g) cashews, soaked
  • 2 cups (500 ml) water
  • 1/2 cup (80g) Sun-Maid Golden Raisins
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1 tbsp coarse sea salt
  • 7 oz. (22g) paneer, baked or pan-fried
  • 1/2 cup (125ml) heavy cream


    1. Chop vegetables into bite-sized pieces. Separate fresh: (cauliflower, green beans, carrots, zucchini, and potato), frozen (peas, corn, and edamame), fast-cooking (bell pepper).
    2. Boil fresh vegetables: cauliflower, green beans, carrots, zucchini, and potato – in a large pot for about 4 minutes. Remove from the hot water to a large bowl with ice water until ready to use. (Note, the ice bath stops the cooking process so vegetables do not overcook.)
    3. In a food processor, grind onion, ginger, and garlic.
    4. Grind cardamom and cloves into a powder using either a coffee grinder reserved for spices or a mortar and pestle.
    5. Heat ghee or oil over medium-high heat in a large sauté pan. Add cloves and cardamom powder. Cook about 40 seconds until the powder sizzles. Be careful not to burn the mixture.
    6. Carefully add onion, ginger and garlic mixture. Cook 2 minutes until slightly browned, mixing and scraping the bottom of the pan. Add another tablespoon of oil.
    7. Add tomatoes and drained cashews. Simmer uncovered for 5 minutes on medium to medium-high heat, mixing occasionally to avoid sticking. Add water and cook another 5 minutes. Place mixture in a food processor or high powered blender and process. Put mixture (now creamy) back pan. Turn the heat off for a few minutes so the sauce does not splash up.
    8. Add turmeric, coriander, garam masala, red chile, and salt. Mix well.
    9. Add fresh (boiled) vegetables and raisins. Turn the heat back on, cover and simmer on medium-low for 10 minutes. The mixture thickens, so be sure to mix several times in between.
    10. Add frozen vegetables and bell pepper. Cook another 3 minutes. If the sauce thickens too much add a little water.
    11. Fold in the paneer and cream (if using). Cook through another minute. Serve over basmati rice, roti, or naan.