📝 About This Recipe
Named after the 'nine gems' (navratan) of Emperor Akbar's court, this regal North Indian curry is a harmonious blend of nine different vegetables, fruits, and nuts. It features a velvety, ivory-colored gravy crafted from cashews, poppy seeds, and aromatic spices, offering a sophisticated balance of sweetness and savory depth. It is the ultimate vegetarian masterpiece, traditionally served at festive occasions and royal banquets.
🥗 Ingredients
The Nine Gems (Vegetables, Fruits, & Protein)
- 2 cups Mixed Vegetables (Carrots, beans, cauliflower, and peas, cut into small florets/cubes)
- 1 medium Potato (Peeled and cubed)
- 150 grams Paneer (Cut into small cubes)
- 1/4 cup Cashews and Almonds (Whole, lightly toasted)
- 1/4 cup Pineapple or Pomegranate (Fresh chunks or seeds for garnish)
- 2 tablespoons Raisins (Golden raisins)
The Royal White Base
- 2 large Onions (Boiled and ground into a smooth white paste)
- 12-15 pieces Cashew Nuts (Soaked in warm water)
- 1 tablespoon Poppy Seeds (Khus Khus) (Soaked with cashews)
- 1 tablespoon Ginger-Garlic Paste (Freshly ground)
- 1/2 cup Yogurt (Whisked until smooth)
- 1/4 cup Fresh Cream (Heavy cream)
Aromatics and Spices
- 3 tablespoons Ghee (For authentic flavor)
- 1 inch Whole Spices (Cinnamon stick, 3 green cardamoms, 2 cloves)
- 1/2 teaspoon White Pepper Powder (To maintain the white color)
- 1/2 teaspoon Garam Masala (Shahi or Mughlai variety preferred)
- 1 pinch Saffron (Soaked in 2 tbsp warm milk)
- 1 teaspoon Sugar (To balance the acidity)
👨🍳 Instructions
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1
Begin by blanching your mixed vegetables (carrots, beans, peas, cauliflower) in boiling salted water for 4-5 minutes until tender-crisp. Drain and set aside.
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2
In a pan, heat 1 tablespoon of ghee and lightly fry the paneer cubes until they turn a very pale golden. Remove and soak them in warm water to keep them soft.
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3
In the same pan, lightly toast the cashews, almonds, and raisins until fragrant. Set these aside for the final assembly.
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4
Prepare the paste: Blend the soaked cashews and poppy seeds into a very fine, smooth paste using a little water if needed.
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5
Heat the remaining ghee in a heavy-bottomed kadai or pan. Add the cinnamon, cardamoms, and cloves, allowing them to sizzle and release their aroma.
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6
Add the boiled onion paste and sauté on low heat for 5-7 minutes. Ensure the paste doesn't brown; we want to maintain a creamy white color while cooking out the raw onion smell.
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7
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
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8
Lower the flame and gradually add the whisked yogurt, stirring constantly to prevent curdling. Cook until the ghee begins to separate from the sides.
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9
Add the cashew-poppy seed paste and white pepper powder. Mix well and cook for 3-4 minutes on a low flame.
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10
Fold in the blanched vegetables, fried paneer (drained), and the toasted nuts and raisins. Stir gently to coat everything in the velvet sauce.
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11
Add about 1/2 cup of water (or milk for extra richness) to adjust the consistency. Cover and simmer on low for 5 minutes.
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12
Stir in the saffron-infused milk, sugar, and garam masala. The sauce should look creamy and ivory-toned.
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13
Finally, pour in the fresh cream, stir gently, and turn off the heat immediately to prevent the cream from splitting.
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14
Garnish with fresh pineapple chunks or pomegranate pearls and a sprig of cilantro before serving.
💡 Chef's Tips
Always boil the onions before grinding them to ensure a mild flavor and a pure white gravy. Avoid using red chili powder or turmeric if you want the traditional 'shahi' white appearance; use white pepper instead. If the gravy becomes too thick, thin it out with a splash of warm milk rather than water to maintain the richness. Be careful not to overcook the fruits; add them only at the very end to keep their fresh texture and flavor contrast. For a vegan version, substitute paneer with tofu, ghee with oil, and use coconut cream and cashew milk.
🍽️ Serving Suggestions
Serve hot with Garlic Naan or Peshawari Naan for a classic pairing. Pairs beautifully with Jeera Rice or a fragrant Saffron Pilaf. A side of cooling Cucumber Raita helps balance the rich, nutty flavors of the korma. For a drink pairing, a Sweet Mango Lassi or a Rose Sharbat complements the floral notes of the dish. Finish the meal with a light dessert like Shahi Tukda or a simple bowl of sliced fruits.