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Navratan korma is a luxurious vegetarian curry with nine gems of fruits, nuts, and vegetables in a creamy sauce. This protein-rich vegetarian dish is a festive family favorite with balanced nutrition.
Heat 1 tbsp oil or ghee in a large skillet over medium heat; add cubed paneer and shallow-fry until lightly golden. Remove and set aside.
In the same pan, add remaining oil, then cumin seeds. When seeds sizzle, add chopped onions and sauté on medium-low until translucent (5-6 minutes), stirring for even color.
Add ginger-garlic paste and chopped green chili; cook for 1 minute over medium heat, then add chopped tomatoes. Cook until tomatoes soften and oil separates, about 5 minutes.
Stir in turmeric, coriander powder, and garam masala. Add cubed vegetables (potato, carrot, beans, cauliflower, green peas) and mix well. Sprinkle 2-3 tbsp water, cover, and cook on low heat for 10 minutes, stirring occasionally to prevent sticking.
Add pineapple, apple, fried paneer, raisins, and half the mixed nuts. Pour in milk and simmer for another 5 minutes on low heat, ensuring fruits aren’t overcooked.
Stir in cream, sugar, and salt. Continue to cook gently for 2-3 minutes; adjust consistency with a splash more milk if needed.
Garnish with chopped cilantro and remaining nuts. Serve hot.
