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Maunika Gowardhan’s vegetable korma (Navratan Korma)

Name: Maunika Gowardhan’s vegetable korma (Navratan Korma)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4 (or 6 as part of a larger spread of dishes)
Cuisine: Indian recipes
Ingredients: 50g cashew nuts; 110g tomatoes (use tinned tomatoes if not in season); 3 tbsp vegetable oil; 1 cinnamon stick; 220g onion (1 largish onion), finely chopped; 3 garlic cloves, ground to a paste in a pestle and mortar; 2.5cm piece fresh ginger, ground to a paste in a pestle and mortar; 1 tsp turmeric powder; 1/2 tsp kashmiri chilli powder; 150g cauliflower, cut into bite-size florets; 200g carrots, diced; 150g potato, diced into bite-size pieces; 2 tsp sugar; 90g tinned pineapple, chopped, plus 100ml of the juice; 50g frozen peas; 70g green beans, trimmed and cut into quarters; 1/2 tsp garam masala; 1/2 tsp ground cardamom powder; 100ml single cream

By: Maunika Gowardhan

Published: 24 Oct 23
Updated: 25 Mar 24

Maunika Gowardhan’s vegetable korma (Navratan Korma)

Maunika Gowardhan‘s rich vegetable korma is packed with cashews, vegetables, ginger and tangy pineapple. Delicious on its own, or as part of a big Diwali spread.

Maunika says: “The literal translation of this recipe is nav, which means nine, and ratan, which means jewels, and this rich vegetarian curry is surely fit for royalty. It gets its name from the nine courtiers of King Akbar of the Mughal dynasty in the north of India. The jewels in the dish are the vibrant vegetables, cashew and fruit. I loved eating this sweet and decadent curry as a girl and it was one of the dishes I looked forward to during celebrations in India.”

Check out all our Diwali recipes.

Easy
November 2023

Test kitchen approved

Serves 4 (or 6 as part of a larger spread of dishes)
Hands-on time 40 min. Simmering time 30 min

Maunika Gowardhan‘s rich vegetable korma is packed with cashews, vegetables, ginger and tangy pineapple. Delicious on its own, or as part of a big Diwali spread.

Check out all our Diwali recipes.

Nutrition: Per serving (for 6)

Calories: 235kcals
Fat: 14g (3.3g saturated)
Protein: 4.9g
Carbohydrates: 20g (12g sugars)
Fibre: 4.7g
Salt: 0.1g

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Ingredients

50g cashew nuts
110g tomatoes (use tinned tomatoes if not in season)
3 tbsp vegetable oil
1 cinnamon stick
220g onion (1 largish onion), finely chopped
3 garlic cloves, ground to a paste in a pestle and mortar
2.5cm piece fresh ginger, ground to a paste in a pestle and mortar
1 tsp turmeric powder
1/2 tsp kashmiri chilli powder
150g cauliflower, cut into bite-size florets
200g carrots, diced
150g potato, diced into bite-size pieces
2 tsp sugar
90g tinned pineapple, chopped, plus 100ml of the juice
50g frozen peas
70g green beans, trimmed and cut into quarters
1/2 tsp garam masala
1/2 tsp ground cardamom powder
100ml single cream

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Method

Soak most of the cashew nuts in 100ml warm water for 10 minutes (leaving some aside for garnish). Whizz the tomatoes to a purée and set aside. In the same blender, add the cashews along with the soaking liquid and whizz to a paste. Set aside.
In a large saucepan, heat the oil over a medium heat. Add the cinnamon and, as it starts to sizzle, add the onion. Fry for 15-17 minutes until it begins to soften and change colour, and then add the garlic and ginger pastes. Fry for 1 minute. Now add the blended tomato paste and the turmeric and chilli powder. Fry for 5 minutes, stirring well, making sure the mixture doesn’t stick to the bottom of the pan.
Add the cauliflower, carrots and potatoes and fry for 3-4 minutes, mixing the vegetables into the masala. Add 250ml water, season to taste with salt, add the sugar and simmer, covered, over a low heat for 12 minutes. Stir halfway through. Add the chopped pineapple, peas and the green beans. Continue to simmer with a lid on for 10 minutes. Add the blended cashew paste, pineapple juice, garam masala, ground cardamom and single cream. Stir well and simmer for 4-5 minutes. Serve warm.

Recipe from November 2023 Issue

Nutrition

Nutrition: per serving

Calories: 235kcals
Fat: 14g (3.3g saturated)
Protein: 4.9g
Carbohydrates: 20g (12g sugars)
Fibre: 4.7g
Salt: 0.1g

delicious. tips

Maunika says: “Ground cashew nut paste is a common addition to sauces in the northern region of India and the perfect way to thicken curries. The addition of pineapple lends a sweet, tangy flavour.”