Navratan Korma

Ingredients

0.5 cups carrot, diced
0.5 cups green beans, chopped
0.5 cups green peas
0.5 cups cauliflower florets
0.5 cups potato, diced
100 grams paneer, cubed
0.3 cups pineapple chunks
8 cashew nuts
8 seedless grapes
1 large onion, roughly chopped
2 medium tomatoes, roughly chopped
10 cashew nuts, for the gravy paste
1 tablespoons ginger, roughly chopped
4 garlic cloves
2 green cardamom pods
1 cinnamon stick (1-inch piece)
2 cloves
3 tablespoons ghee or oil
0.3 teaspoons turmeric powder
1 teaspoons salt, to taste
2 teaspoons sugar
3 tablespoons fresh cream
0.3 cups milk
0.3 teaspoons garam masala

Steps

1. Par-cook vegetables: Blanch or steam 0.5 cups carrot, diced, 0.5 cups green beans, chopped, 0.5 cups green peas, 0.5 cups cauliflower florets, and 0.5 cups potato, diced until just tender, about 6-7 minutes. Drain and set aside.
2. Prepare paneer, fruit, and nuts: In a small pan, heat 1 tablespoon of the ghee and lightly sauté 100 grams paneer, cubed until golden on the edges, about 2 minutes. Remove and set aside along with 0.3 cups pineapple chunks, 8 cashew nuts, and 8 seedless grapes.
3. Make the gravy paste: In a pan, heat 1 teaspoon ghee and sauté 1 large onion, roughly chopped, 2 medium tomatoes, roughly chopped, 10 cashew nuts, for the gravy paste, 1 tablespoons ginger, roughly chopped, 4 garlic cloves, 2 green cardamom pods, 1 cinnamon stick (1-inch piece), and 2 cloves for 4-5 minutes until the onions soften. Let cool, then blend into a smooth paste with a splash of water.

4. Cook the gravy base: Heat the remaining 3 tablespoons ghee or oil in a large pan over medium heat. Add the blended gravy paste and cook for 5-6 minutes, stirring often, until the raw smell disappears and the oil begins to separate.
5. Add spices and sugar: Stir in 0.3 teaspoons turmeric powder, 1 teaspoons salt, to taste, and 2 teaspoons sugar. Cook for 1 minute to combine.
6. Combine with vegetables: Add the par-cooked vegetables and 0.3 cups milk. Simmer gently for 4-5 minutes, allowing the vegetables to soak up the gravy.
7. Add paneer, fruit, nuts, and cream: Gently fold in the paneer, pineapple, cashews, grapes, 3 tablespoons fresh cream, and 0.3 teaspoons garam masala. Simmer for another 2-3 minutes without breaking the paneer or fruit.
8. Serve: Turn off the heat and serve warm, garnished with extra cream or slivered nuts, alongside naan or jeera rice.

Notes

The "nine jewels" traditionally include a mix of vegetables, paneer, and fruits/nuts for contrasting textures and a hint of sweetness — feel free to swap in pineapple, apple, or even lychee based on what's available. Keep the gravy smooth and mildly sweet rather than spicy; this dish is meant to be rich and delicate, not fiery. Fry the paneer and cashews lightly in ghee before adding for extra flavor.