Vegetable Navratan Korma

By: Manjula Jain

October 7, 2023

Serving : 4 people
Hover over serving size and use the slider that appears to adjust serving size
Total Time :30 minutes

Rate this recipe:

5 from 2 votes

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Vegetable Navratan Korma

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce and gravy. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Vegetable Korma

Ingredients

  • 2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
  • 1/2 cup chopped fried paneer
  • 3 tbsp oil
  • 1/8 tsp asafetida hing
  • 1/2 tsp cumin seeds jeera
  • 1 green chili seeded finely chopped
  • 1 tbsp shredded ginger
  • 1 tbsp coriander powder dhania
  • 1/4 tsp turmeric haldi
  • 1/2 tsp cayenne pepper
  • 1 bay leaves
  • 1/2 tsp garam masala
  • 1/2 tsp mango powder amchoor
  • 1 cup milk
  • 1/2 tbsp corn starch

Garnish

  • 1/2 cup seeded and chopped tomatoes
  • 2 tbsp finely chopped cilantro

Instructions

  • Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
  • Mix cornstarch with milk and set aside.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
  • Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
  • Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
  • Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
  • Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Notes

Substitutions and Variations
Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
Tofu can be used instead of paneer.
For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
Serving Suggestions
Vegetable serve with Roti or your choice of bread or over the rice

Vegetable Korma

Vegetable Navratan Korma

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce and gravy. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
  • 1/2 cup chopped fried paneer
  • 3 tbsp oil
  • 1/8 tsp asafetida hing
  • 1/2 tsp cumin seeds jeera
  • 1 green chili seeded finely chopped
  • 1 tbsp shredded ginger
  • 1 tbsp coriander powder dhania
  • 1/4 tsp turmeric haldi
  • 1/2 tsp cayenne pepper
  • 1 bay leaves
  • 1/2 tsp garam masala
  • 1/2 tsp mango powder amchoor
  • 1 cup milk
  • 1/2 tbsp corn starch

Garnish

  • 1/2 cup seeded and chopped tomatoes
  • 2 tbsp finely chopped cilantro

Instructions
 

  • Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
  • Mix cornstarch with milk and set aside.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
  • Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
  • Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
  • Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
  • Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Notes

Substitutions and Variations
Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
Tofu can be used instead of paneer.
For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
Serving Suggestions
Vegetable serve with Roti or your choice of bread or over the rice
Keyword Kid Friendly, Paneer Dish, Party Food
Tried this recipe?Let us know how it was!

How to make Veg Navratan Korma Recipe

Let’s dive into the preparation of this delectable Gluten free, paneer based vegetable curry dish known as Vegetable Navratan Korma. This recipe is a flavorful blend of various vegetables and aromatic spices, making it a delightful and satisfying dish. Here’s a detailed explanation of each step:

Preparing the Spice Mixture:

Gather and mix all the ingredients that is shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper to make a vibrant and aromatic spice blend. The shredded ginger contributes a zesty warmth, while the green chili brings a hint of spiciness. The addition of 2 tablespoons of water acts as a binder, forming a cohesive paste that serves as the heart and soul of the flavor profile for our Vegetable Navratan Korma. This meticulously crafted spice blend promises to infuse each bite with a symphony of tastes, making the dish a delightful and harmonious culinary experience.

Creating the Cornstarch and Milk Blend:

To enhance the sumptuousness of our Navratan Korma, an essential step involves preparing a velvety cornstarch and milk blend. In a dedicated bowl, combine the smooth consistency of cornstarch with the lusciousness of milk, ensuring a thorough mix that eliminates any lumps. As the cornstarch dissolves in the milk, it creates a luxuriously thick and rich base that coats the vegetables and absorbs the myriad of spices, elevating the overall indulgence of the Navratan Korma. 

Heating the Oil:

Initiate the cooking process by heating a sufficient amount of oil in a sturdy saucepan over medium heat. The key to achieving the perfect foundation for our Navratan Korma lies in ensuring the oil reaches the ideal temperature. To determine this, employ a simple yet effective technique: introduce a single cumin seed into the heated oil. If the cumin seed crackles and sizzles immediately upon contact, it’s a clear indicator that the oil has attained the optimum temperature for our best Navratan Korma recipe.

Infusing Aromatics:

Introduce asafetida and cumin seeds into the heated oil. Once the cumin seeds crack, add bay leaves and the earlier-prepared spice mixture. Allow the spices to infuse the oil, creating a fragrant base for our veg Navratan Korma.

Vegetable Medley:

Add cauliflower, green peas, carrot, and green beans to the spice-infused oil. Ensure a thorough mix and cover the pan. Let the vegetables cook on medium heat for 7 to 8 minutes, achieving that perfect balance where they are halfway cooked.

Incorporating More Vegetables:

Introduce bell pepper and paneer into the vegetable mix. Achieve a harmonious blend of flavors by stirring in the milk/cornstarch mixture. This step is crucial for achieving the desired tenderness of the vegetables in our Navratan Korma.

Adjusting Consistency and Flavor:

If necessary, add more milk to achieve the desired level of gravy. Ensure that the vegetables are tender, providing a satisfying texture. This step is vital for the success of our vegetable Navratan Korma.

Final Seasoning and Garnish:

Turn off the heat and gently mix in garam masala, amchoor powder, and cilantro. This final touch enhances the overall flavor profile of our Veg Navratan Korma, providing a burst of aromatic goodness.

Presentation and Enjoyment:

Transfer the prepared Vegetable Navratan Korma into a serving dish and garnish it with chopped tomatoes. This not only adds a visual appeal but also complements the dish’s taste. Serve the Navratan Korma with Roti, your choice of bread, or over rice for a truly satisfying culinary experience.

This detailed walkthrough ensures that you can effortlessly recreate the best Navratan Korma recipe with an array of vegetables and aromatic spices, resulting in a delightful and flavorsome dish. Enjoy the rich and creamy goodness of this classic Indian cuisine!

Comments

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    Sid
    April 23, 2018 at 11:13 pm

    This was amazing. So very amazing. The infusion was outstanding. I used half and half because I did not have whole milk. It was really good.

    Shubhi Jain
    January 19, 2017 at 6:27 am

    My Husband loved this recipe. I tried this recipe on sunday.

    Anna Sheed
    July 15, 2016 at 3:01 am

    Omg!! I need to make this for my husband! Thank you!

    Roberta
    March 21, 2016 at 9:29 pm

    Thanks for this great recipe! My daughter and I made it together. We used the tofu because we do not have easy access to paneer. It was wonderful, and tastes great heated up the next day.

      Manjula Jain
      March 22, 2016 at 9:49 pm

      Roberta, Thank you

    swetha bharath
    February 3, 2016 at 12:57 am

    I have tried this recipe, it came well and everyone loved at my home.
    Thank you for healthy and tasty recipe.

    Usha
    September 2, 2015 at 11:45 am

    The kurma was not up to the expectations though all ingredients were added !

    Lynn
    September 1, 2015 at 9:51 am

    I just wanted to say thank you for the wonderful recipes! I made this dish last night and it was a big hit with my husband. 🙂

    plasterers bristol
    May 7, 2015 at 10:53 am

    Sounds like something new to try, and looks delicious. Thanks for sharing.

    Simon

    Mike
    February 4, 2015 at 12:46 pm

    I’m able to make this dish in just under 20 minutes, including prep time!

    I feel somehow guilty being able to make something so delicious and healthy so fast. I’ve been able to make this using only two tablespoons of oil or ghee, and sometimes use some fat-free yogurt instead of all milk, skipping the corn starch, and still getting a nice sauce.

    Thanks!

      Vaishnavi Ramesh
      April 17, 2015 at 1:23 am

      Hi Mike,

      You told that you have tried using yogurt for Navratan Korma instead of Milk, I just wanted to ask doesn’t it give sour taste to the dish. Please reply

      Thanks & Regards

    nehamittal432
    August 11, 2014 at 6:59 am

    Hello Mam,
    Thanks for this recipe. I tried this one yesterday on Raksha Bandhan Celebrations. It turned out very good. It was very different recipe than my usual dishes like no onion and tomato. I skipped the turmeric powder to keep the color creamy white.
    Just one query: cauliflower in my case got all crushed in case while getting the right consistency for carrots and mushrooms. Can you give some tip for this? And it happens always in other dishes too. I cut quite big pcs but in vain.

    Kashyapa
    March 18, 2014 at 4:22 pm

    Corn starch is basically a thickening agent isn’t it? Can I substitute with cashews instead? Or what is the substitute for corn starch.

      Manjula Jain
      March 18, 2014 at 8:35 pm

      Kashyapa,
      In most of the gravy base dish you can substitute finely grind cashew nuts.

    Darcie Cimarusti
    February 8, 2014 at 8:53 am

    I made this last night for my husband and twin 7 year olds, and EVERYONE loved it! Luckily I doubled the recipe, because they devoured it!

    Manjula, I absolutely adore learning to cook Indian food from you! Thank you for your website!
    Best regards,
    Darcie

    Roohi
    February 1, 2014 at 10:00 am

    HI manjula aunty! before trying i want to know y u did not mention about salt

    Britt
    December 29, 2013 at 4:58 pm

    Hi Manjula!

    Any suggestion on a vegan substitute for the 1cup milk used in this recipe? I tried coconut once and it completely ruined the dish 🙁 It’s a little too much work to perform trial and error. Do you think I could just sub cashew cream or silken tofu? Thanks in advance and keep up the great work!

      Manjula Jain
      December 31, 2013 at 10:49 pm

      Britt,
      Blend about 6 cashews with little water and add

    Svetlana
    September 6, 2013 at 11:32 am

    Dear Manjula,
    My 3 y.o. son loves when we make dishes from your website. He comes from school and asks, if we will be making something with Manjula. So, tonight we will be making the vegetable korma! Thank you for a great presentation of your recipes.
    We are big fans!

    Lesli Chavali
    August 16, 2013 at 9:42 pm

    This dish was awesome! I did add a little salt & only 1/4 tsp. cayenne (which was plenty hot for me)! I will be making this again!!

    Almariel
    November 14, 2012 at 2:00 pm

    Dear Manjula,

    I tried the recipe together with the one for homemade paneer and plain rice and it was sooooo delicious!! Everybody praised the dish! I will definitely try more recipes (esp. as I got so many Indian spices now).
    Thank you so much for this site and the wonderful work that you do here!

    Komal
    September 16, 2012 at 2:29 am

    Thanks for such a lovely dish… Hv tried it and everybody is enjoying…..

    Shema
    August 9, 2012 at 3:54 am

    Hello Mrs Manjula

    Wanted to say thank you for this tasty recipe!! I just made it for the first time & waiting for my guests to have it with tandoori chicken curry & Kashmiri style pulao (all of which I found online!:). I couldn’t find paneer sadly but it still came out great! … Can the same recipe’s basic spice & milk mixture be used to cook a chicken/lamb curry? thanks!!

    susy
    February 21, 2012 at 12:46 am

    where and when to add method number 1.

      Jaya
      February 21, 2012 at 1:56 pm

      Susy, add it in step 4. Step 1 is the “spice mixture”.

    Juana
    January 31, 2012 at 9:06 am

    Good afternoon Mrs Manjula,
    I’m from Colombia but I really love indian food.
    This new recipe: Vegetables Korma is really tasted, unfortunatelly I think mine is not as delicious as your, because I can’t find all the ingredients.

    All the information is perfect!
    Thanks.

    Chuck Spidell
    October 5, 2011 at 12:56 am

    What the reason for frying the paneer? For flavor or to keep it from melting too fast?

      Manjula Jain
      October 5, 2011 at 7:43 am

      Chuck,
      Paneer has a different texture after frying. If you are using homemade paneer some time can crumble while cooking if paneer is not fried. But if you are using store bought paneer it is more firm and you can use without frying but texture is different after frying.

    ron
    September 9, 2011 at 6:04 pm

    hi Manjula,
    i tried your korma recipe and I want to thank you very much. It was very good 🙂 You have given me the basic recipe to use to try other things… coconut milk, potatos, and other healthy vegatables. Indian cooking is so much fun and tasty vegan too!

    Ahmed Bilal
    August 30, 2011 at 6:20 am

    Allah!
    Anti ap ki recipes are soooooooo fantastic. I am from Pakistan and here no one can provide such a huge range of vegetarian recipes. So thanks to youtube through which you give us such amazing things which we can only imagine otherwise.
    Anti i adore your recipes.

    Vidhya
    June 18, 2011 at 4:54 pm

    I have a very different recipe that my mom makes…which involves cashew paste. Its sinfully awesome. I was wondering if you make that version too ? Also this seems like a healthier version. I do frequent your website and love your Palak Paneer. Again another sinfully awesome dish.

    Poonam
    June 7, 2011 at 4:01 am

    Hello Manju Aunty,
    I call u like tht since the time I have known abt u. U r such an amazing cook and a loving motherly being…wenevr I see you i just think u r my mom n teaching me these recipes and beleive me not a single recipe till now has gone unsucessful. My husband doesnt eat anything without onions bt from ur website I have made the recipes without onions and he does nt knw it…we all say manju aunty jindabad!! Hip Hip Hurray!!! u r great!!!

    Vidya
    April 22, 2011 at 12:28 pm

    Hi Manjulaji,
    You are truly a great chef 🙂 I luved trying ur recipes and the results have been really amazing! Earlier I used to always cook in a hurry and never give enough time for the masalas to blend in. The videos have been really helpful.
    Just waiting for my family to relish the delicious navrathan kurma.
    And thanks for teaching me to cook without onions!
    -Vidya

    isca
    March 24, 2011 at 7:01 pm

    thank you for sharing this recipe! I’m tired of going out for Indian food and spending at least 20 dollars (canadian) since i’m a student this is a luxury i can’t afford anyways long story short my boyfriend and I thoroughly enjoyed the vegetable korma and will definaltely keep making it
    I used the same kind of paneer you used and its not as good as the kind that i get from the restaurants it sort of tastes rubbery a bit
    any suggestions?
    thanks so much!!!

      Sonia
      May 29, 2011 at 8:18 am

      Try frying the paneer until light golden brown. Then add it to warm water and let it sit for about 10 mins. This takes excess oil from frying and makes the paneer soft. Hope this helps.

    Anna
    March 17, 2011 at 12:23 pm

    Dearest Manjula,

    Thank you so much for teaching me how to cook Indian cuisine. My household is slowly becoming vegetarian and with your wonderful website, the process is becoming easier. Thank again for sharing your talent.

    SweetCinnamon
    March 12, 2011 at 11:45 am

    I love your recipes! I haven’t been cooking very long but your recipes are so nicely presented that I have no trouble following them and they are always delicious!

    Rita
    February 1, 2011 at 9:59 am

    Auntie thankyou again made the navratan korma came out superb even though I forgot amchur and corn flour.
    Please see if you can provide us recipe for Dough-nuts all I found were with eggs wish for an eggless doughnut recipe.

    Kind regards.

    Shahram & Nichole Fausey-Khosraviani
    January 30, 2011 at 11:56 am

    We love this site! Thank you so much! I hope you’re making a bundle off the advertisers. We use your videos every time we make a new meal. Last night we made Palak Paneer and Aloo Mattar. Delicious! Thank you! What a great resource you are! We are going to make this Navratam Korma this week.

    Sujatha Umesh
    January 6, 2011 at 7:35 am

    Hello Manjulaji….
    i made this dish yesterday and it turned out just superb….My son and husband simply loved it….Thanks very much for such simple and quick recipes

    Shruti
    October 10, 2010 at 4:54 pm

    Hi Manjula ji,

    Thanks for sharing this awesome recipe (like all your other recipes) with us. I was wondering if we could use coconut milk instead of plain milk. I would like to know what do you feel about it..

    Regards!

      Manjula Jain
      October 10, 2010 at 9:36 pm

      Shruti,
      I don’t use much coconut milk but like I say you are the chef in your kitchen I think you should try and let us know the result.

    Priya
    September 24, 2010 at 8:21 am

    I have been looking for a quick and simple recipe for Navratan Korma, I tried this out today and it has turned out YUM!! Thanks for the lovely recipes and your videos are a big help!! Thanks Manjula Ji.

    Bas
    September 8, 2010 at 3:01 am

    Amma,

    Really great taste. I have followed the same procedure,it came out really good.
    The way in which you are giving explanation is really a motherly touch.

    Once again thanks amma.
    Long Live amma.

    Harini
    July 19, 2010 at 2:00 pm

    Hi Aunty,

    Your recipes are wonderful and so delicious !!

    I do not have cornflour at the moment… Can you pls tell me wat substitute I can use for this recipe instead of cornflour??

    Thanks Aunty

      Manjula Jain
      July 19, 2010 at 6:23 pm

      Harini,
      Roast the 1 tablespoon of gram flour (basen) and add to the gravy that will provide the thickness to gravy or use heavy cream.

    Garima
    June 18, 2010 at 7:07 am

    Manjula Ji…your recipes are wonderful!! I often keep trying them as I need to keep making new dishes for my two sons! And its great that they are all vegetarian! Could you please show/tell us how to make vegetable burgers with loads of veggies so that they are both healthy and tasty.
    Many thanks.

    Lavanya
    June 17, 2010 at 9:15 pm

    This website is really gr8 . i have impressed my inlaws and my hubby with these recipes.Can anyone letme know what are the different thickening agents thatcan be used in an vegeterian subji.

    thanks

      Manjula Jain
      June 17, 2010 at 11:46 pm

      Lavanya,
      You can use corn starch, arow root, Basen, cashew powder or cream as a thickening agents.

    Cheshta
    April 8, 2010 at 12:30 pm

    You are just amazing…Since the time I am here in america and whatever I have cooked its because of you. Youre doing a great Job…Kudos and lots of best wishes

    NISUPTA BHATTACHARYA
    March 1, 2010 at 9:30 pm

    HI, MAM MANY OF UR RECIPES ARE A REAL HIT, JUST CAME ACROSS UR SITE RECENTLY.WELL MY QUERY IS WHAT IS RED CAYENNE PEPPER AND WHAT DO WE CALL IT IN HINDI, SO THAT I CAN HUNT FOR IT EASILY IN INDIA.

    TAKE CARE AND GOD BLESS U MAM……..

    THANKS,

    NISUPTA BHATTACHARYA

    INDIA(CHENNAI)

      Hari
      May 6, 2010 at 2:28 pm

      Nisupta,

      It is basically “Lal Mirch” in hindi. You can simply look for images of red cayenne pepper on google (search for images), you will see that it is similar to “Lal Mirch” in whole.
      Hope this helps.
      Hari

    Prabhu
    February 6, 2010 at 8:51 pm

    Vasudha,
    You can buy Nancy’s Organic Whole milk yogurt (here in the US). It works well for this recipe.

    Vasudha
    February 4, 2010 at 7:39 am

    How to make thick curd(yogurt)?

    Annette Laing
    February 4, 2010 at 7:37 am

    This (along with palak paneer) is among our very favorite recipes, and is a definite go-to when we need to economize or use up veggies. Thank you, once again, for transforming my relationship with Indian cookery, and making it something I do as a matter of course, rather than as a special treat. Oh, yes, and I can now make parathas like a pro! 🙂

    Bhavika
    December 4, 2009 at 6:49 pm

    Hello Aunty,
    Can I substitue cornstarch with something else ?
    will that work ..
    Plz let me know..
    Thanks

    wiza
    November 17, 2009 at 5:42 am

    mega yum.

    rohinikumar
    November 5, 2009 at 2:24 am

    Manjula ji
    All your dishes are good and easy to make.
    Sometimes when I get bored of making routine dishes I just get some from you. I really think you are always there to help me.
    Thanks and bye

    ARRROW
    September 29, 2009 at 1:09 pm

    THANKS FOR GREAT RECIPES.
    My wife is really impresed but dont know my secret of getting good recipes.
    all thanks to you.
    Melbourne,AUSTRALIA

    Ms. Jack
    August 10, 2009 at 3:39 am

    Dear Manjula Aunty,
    Thank you for your wonderful recipies, they are great and very easy to cook.
    In Navratana Korma can I use Pineapple pieces ?
    Thanks…Jack

      Manjula Jain
      August 10, 2009 at 7:06 am

      Hi Jack, try it will be interesting.

    meenaksi
    July 22, 2009 at 11:03 am

    namaste aunty ji…..
    apki saari dishes maine try kari hui han nd thy all come out so welll
    u r the bestttt nd thankuuu for posting such wonderful dishes i mst say….
    is dish ke liye i wanna ask tht can we use milk nd cream together…..like half cup cream nd so milk…does both these things go together….
    thankssss nd take care
    maay god bless u nd ur talent u got

    Shubha
    June 26, 2009 at 4:14 pm

    Manjula ji… Thank you very much for posting such tasty recipes. I have tried so many of your recipes and each one of them have come out very well.. We don’t use onion or garlic at home. So your recipes are the ones which i always follow.. please keep posting more tasty recipes. YOU ARE THE BEST..!! n thank you 🙂

    ami shah
    June 10, 2009 at 11:02 pm

    namaste auntiji,
    Thank you so much for very easy and delicious recipes.. just want to know , all your receipes are without onion and garlic.. can
    we make by adding onion and garlic ? or these are really jain dishes ? pls. advise on that.. thanks and take care.

    Zaharoula
    June 8, 2009 at 6:55 am

    Vegetable Korma is delicious !

    Neethi
    May 9, 2009 at 4:09 pm

    This is am amazing recipe!!! I tried it and it came out very well!!!
    Thanks for the recipe!!!

    tulika
    April 30, 2009 at 8:47 am

    hello aunty ji…can we use conrflour instead of cornstarch in the gravy..tulika

    Suparna
    April 7, 2009 at 3:07 pm

    Hi Manjula auntie,
    How can I make naan if i don’t use yeast,can u plz suggest another substitute for it?

    jaya
    March 12, 2009 at 9:41 pm

    My husband and me,both enjoyed this recipe…..deliciously finger licking.

    rohini
    February 15, 2009 at 7:32 pm

    hi Manjulaji,

    i have tried some of your recipes. All came out well. Thank you for your recipes and all tips.
    can you please teach us Soan Papdi and Badhusha recipes. I love to eat these two desserts.
    Tried at home but it didn’t come out well. Eagerly waiting for your recipe videos.

    John
    February 14, 2009 at 2:24 pm

    thank you for a wonderful vegetarian recipe.

    Hiral
    February 14, 2009 at 11:06 am

    Hi Aunty…I will be making this receipe soon. And let me tell you it looks really delicious. Thank you.

    ~Hiral~

    vaideki
    January 30, 2009 at 10:18 pm

    Hello aunti!,what’s that cayenne pepper & in most of u’r dishes u use paprika,cayenne pepper.i don’t get these..so what can i use instead of these spices.please reply to me.
    Thanks
    vaideki
    Singapore.

      Rhea
      January 31, 2009 at 1:40 am

      hi vaideki …paprika is degi mirch or red chilli powder…its a little different from normal chillies as it has more color and flavour..u can use red chilli powder..if u can’t find paprika….

    shilpa
    January 7, 2009 at 12:06 pm

    This recipe is aweesum….Finger licking good!!!!!!

    Priya
    December 13, 2008 at 7:52 pm

    This is not NAV RATAN korma…it has dry fruits….u may want to rename your recipe as Veg korma.

    mamtha
    October 30, 2008 at 5:52 am

    hello aunty, all these days, i was just wondering how do they prepare this dish, especially in hotels, for its rich texture…but when i tried your recipe, i realised nothing is so difficult as it looks like….it came out too well, n whenever i prepare this, my hubby is so happy to have it with chapathis…thanx once again…n being and indian, we are proud to have a perfect chef like u….

    shayoka
    October 2, 2008 at 10:14 pm

    Hello Aunty!!

    Is Navratan Korma is difraferent than the Vegetable Korma??? When we try Navratan Korma outside they just add dry fruits into it like almonds, cashew nuts??? Then are they making gravy of Cashew Nuts??? Why it tests rich in flavour due to dry fruits?? Please guide. Thank you.

    Manjula Jain
    September 25, 2008 at 9:49 am

    Hello RS_Sin,
    For home cooking I avoid using cream if like creamy add cream instead of milk and use little more garam masala.

    RS_Sin
    September 25, 2008 at 3:51 am

    Hi Aunty, I made this recipe it came out really nice, though i expected a sweetish tinge (the way its made in restaurants) but it was not so, I have followed yr recipe to the dot except that i had substituted cauliflower with potato. Could u pls post more subjis using karela, egg plant etc? Thanks in advance

    vani
    September 18, 2008 at 10:16 am

    hello anutyji,

    i tried this recepi today and it came out really well. my husband liked it a lot. pleaes update with more recepies and more often too…. thanks

    Jaya
    September 17, 2008 at 1:32 pm

    Taru,
    I make the regular recipe in two seperate pans and then combine them together when both are cooked. Some recipes can simply be doubled in quanity and others can’t, so making the dish twice individually may be a safer alternative since you will be serving to company.
    Jaya

    Taru Kumar
    September 17, 2008 at 9:46 am

    Hello Aunty,

    Thanks for this wonderful site for providing recipes without onion and garlic.

    Aunty I would be having about 11 people for dinner and I have to prepared the above recipe, I would really appreciate if you could give me the measurements for 11 people as the above recipe is just for 4 people.

    I am looking forward to your reply.

    With thanks in advance
    Taru

    Sonia
    July 26, 2008 at 11:10 am

    Hello Aunty,
    I have lernt lot from your site thankyou I was wondering if you could show sometime how to make Mali Kofta.
    Thankyou in advance.
    Take care.

    Jaya
    July 25, 2008 at 9:21 pm

    Hi Nadia,
    I just saw your question. My thought is that the soy, rice, and almond milks MAY be too thin and MAY alter the flavor.

    When in doubt, experiment. Make the Korma up until you need to add the milk. Now divide the Korma into two pans and add a different milk to each pan and finish the dish. Taste each and see how you like the results.

    If you do this, reply back here with how it came out in case others may have this same question. Thank you.

    Nadia Jimenez
    July 25, 2008 at 2:00 pm

    Hello Manjula,

    I was wanting to know if I can replace the milk with soymilk, ricemilk, or almondmilk? Or if you knew of a substitute that would be just as creamy as real milk. Thank you.

    Manjula Jain
    June 19, 2008 at 9:32 am

    Hello Bjavika, use basen, after you add the cumin seeds in oil just then add 1 tablespoon of basen and stirfry for a minute then add other spices.

    Bhavika
    June 19, 2008 at 7:29 am

    Hello aunty,
    namaste.
    I dont have corn starch.Can corn starch be substitued with maida or wheta flour or besan.
    Please let me know.
    Thanks in advance

    Sumathi
    June 13, 2008 at 9:34 pm

    One of the wonderful site i have ever found in the net on cooking. being a south indian i always had a corner for north indian dishes. but, didn’t know how to go about cooking. your videos are wonderful and helped me do more of north indian dishes. thanks to you. keep adding videos they inspire a lot.

    Linda
    June 13, 2008 at 9:03 pm

    Thank You!!! I have tried cooking Indian food many times but was never successful. Your videos and recipes made everything easier. I tried the Vegetable Korma and it turned out GREAT!!!!

    Can’t wait for more videos!

    Linda

    Manjula Jain
    June 6, 2008 at 8:39 pm

    Amita, sorry I know I forgot to mention salt, add one teaspoon of salt.

      Aravind
      February 16, 2019 at 7:19 pm

      Please update recipe to add salt. Also, please update it to be more precise to help newbees like me

        Manjula Jain
        February 16, 2019 at 10:34 pm

        Arvind thanks let me work on the recipe

    Amita
    June 6, 2008 at 5:24 pm

    Manjula Ji,

    Love your website. Very precise and simplified recipies. Had a question in the Navratan recipe – are we not supposed to add any salt?

    Thanks.

    Deepti
    May 29, 2008 at 3:18 pm

    This turned out excellent….simple yet tasted like we have it in exotic places at a hefty price..thanks a ton Aunty, I also followed your spinach parantha recipe and dahi with this as dinner menu..only thing i tried different was to add al lthe spices in spinach as you thaw it rather than frying it ..will try yours the next time as I made it for the first time today like my mom does :)…thanks again for your time and energy in putting these famous dishes with videos online!

    suba
    May 27, 2008 at 6:37 pm

    I tried this recipe…It was awesome.This was the first time i have ever tried Navratan korma….My husband loved it.Thank u so much for sharing it with us.

    RENUKA ROHINI RAMSARAN
    May 3, 2008 at 6:58 am

    hello,
    can you please let me know how does the color get a light or rich color like orangish as the gravy. i often see this color in dishes at the restaurant.

    Thank you,
    Renuka Rohini

    Annette
    May 1, 2008 at 12:15 pm

    AWESOME recipe. I used what I had on hand: fresh snowpeas, asparagus, and carrots, and frozen peas, plus one very dried up red bell pepper. My husband demolished it.

    tanushree
    May 1, 2008 at 8:42 am

    Hi

    i tried ur chole tikki,its was very tasty.i want to know what do u mean by zucchini and where can i get zucchini.

    Manjula Jain
    April 30, 2008 at 11:15 pm

    Hello Suba, hing adds a very tangy and good flavour just dont use too much.

    suba
    April 30, 2008 at 6:02 pm

    Hello Aunty,

    Why do you add hing in almost all the recipes?Pl let me know.thanks.

    Suba

    Sangeetha
    April 10, 2008 at 9:40 am

    I tried this recepie yesterday..It was so good .. Thanx for the wonderful recepie

    taylor
    April 9, 2008 at 8:19 pm

    Hello Manjula!
    i am vegetarian, my name is taylor, and my husbent loves indian food, he tell’s me every day when are you going to learn indien food, so i am so happy i found your site, i want to thank you, i love your food, and the way you cook, its very clear, so keep up the good job, thanks to you my husbent and me, we are very happy.

    lulu
    April 3, 2008 at 8:20 am

    wow this is really great……..i am from kerala ,these curries r looking so great for me.manjula chechee(deedee) please add some more vegetable curries

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