Recipe for Shahi Navratan Korma

Shahi Navratan Korma 👑🥘

Shahi Navratan Korma is a “royal” North Indian curry that combines a gently spiced base, a creamy texture and “nine jewels” (navratan). It’s typically a mix of vegetables, nuts and sometimes sweet touches like raisins. The result is smooth, fragrant and beautifully balanced. Stock up on Indian essentials at Asian Food Shop

History and origin 🧭

Shahi means royal, and korma refers to a style where ingredients are slowly cooked in an aromatic sauce. Navratan, the nine jewels, points to richness and variety. It’s most often associated with North Indian and Mughlai-style cooking.

Typical ingredients and styles 🥣

Base onion, garlic, ginger and gentle spices
Creaminess coconut milk, sometimes yoghurt or cream
Navratan mix vegetables, nuts and often raisins
Finish garam masala and sometimes cardamom

You’ll see a creamier restaurant-style version, a quick home version with a ready-made korma paste or a drier korma with less sauce.

Flavor profile 👅✨

gently spiced, more aroma than heat
slightly sweet from onion, coconut and raisins
creamy and smooth
a warm, nutty finish

How to serve 🍳

a festive vegetarian main
perfect with basmati rice, naan or flatbreads
great for using up mixed vegetables
tastes even better the next day

Health notes 🌿

With plenty of vegetables and mild spices, Shahi Navratan Korma can feel nicely balanced. The sauce is creamy though, so portion size matters.

How to choose ingredients 🛒

korma paste is the easiest way to consistent flavor
good coconut milk makes the sauce smooth and full
add garam masala at the end for the best aroma
keep vegetables tender but not mushy

Recommended 3 products ✅

AHG Paste Korma curry 50 g a fast shortcut to a classic korma profile
Ashoka Instant Shahi Navratan Korma 280 g when you want the royal korma taste with minimal effort
Drana Garam Masala 500 g a perfect finishing spice for korma and many other curries

Recipe: Shahi Navratan Korma 👑🥘

Ingredients (3 to 4 servings)

oil 2 tbsp
onion 1 large
garlic 3 cloves
ginger about 2 cm
korma curry paste 2 to 3 tbsp
coconut milk 400 ml
stock 150 to 250 ml
mixed vegetables 500 to 600 g
ground coriander 1 tsp
turmeric 1/2 tsp
cumin 1/2 tsp
garam masala 1/2 to 1 tsp
salt to taste
sugar a pinch to taste
nuts such as cashews or almonds 2 to 3 tbsp
raisins 1 to 2 tbsp
optional paneer 150 to 200 g
to serve basmati rice

Method

Heat oil and cook onion until golden.
Add garlic and ginger and stir-fry briefly until fragrant.
Stir in the korma paste and let it bloom for about 30 to 60 seconds.
Add spices, stir and warm through briefly.
Pour in coconut milk and some stock and bring to a gentle simmer.
Add vegetables and cook for 10 to 12 minutes until tender but still holding shape.
Add raisins, nuts and optional paneer and warm through.
Season with salt and a pinch of sugar and add more stock if needed.
Finish with garam masala and heat briefly without long boiling.
Serve with basmati rice.