Creamy Navratan Korma with Paneer and Cashews

Why You’ll Love This Recipe

• Mild, ultra-creamy sauce from cashews and yogurt—comforting without being heavy.
• Balanced sweet–savory flavors with raisins and toasted nuts for luxurious texture.
• Flexible: use your favorite vegetables, adjust heat, and swap in dairy-free options.
• Perfect for entertaining—restaurant-style richness with simple, home-cook steps.

Grocery List

• Produce: Onion, garlic/ginger, cauliflower, carrots, green beans, potatoes, red bell pepper, green peas, lemon, cilantro
• Dairy: Paneer, plain whole-milk yogurt, milk, heavy cream (optional)
• Pantry: Raw cashews, golden raisins, almonds, pistachios, ghee, neutral oil, bay leaf, cardamom pods, cloves, cinnamon stick, cumin seeds, tomato puree, turmeric, Kashmiri red chili powder, ground coriander, garam masala, kasuri methi, sugar, salt

Full Ingredients

Vegetables & Paneer

• 1.5 cups (180 g) small cauliflower florets
• 1 cup (140 g) carrots, 1/2-inch dice
• 1 cup (100 g) green beans, 1-inch pieces
• 1 cup (150 g) potatoes, 1/2-inch dice
• 1/2 cup (75 g) green peas (frozen is fine)
• 1/2 cup (75 g) red bell pepper, 1/2-inch dice
• 9 oz (250 g) paneer, cut into 1/2-inch cubes
• 1 tbsp ghee + 1 tbsp neutral oil, for pan-frying paneer

Cashew–Yogurt Paste

• 3/4 cup (100 g) raw cashews, soaked in hot water 20 minutes, drained
• 1/2 cup (120 g) plain whole-milk yogurt
• 1/4 cup (60 ml) milk
• 2 green cardamom pods, seeds only (or 1/4 tsp ground cardamom)
• 1/8 tsp freshly grated nutmeg
• 1 tsp sugar

Whole Spices & Aromatics

• 2 tbsp ghee
• 1 tbsp neutral oil
• 1 bay leaf
• 4 green cardamom pods, lightly crushed
• 4 whole cloves
• 1-inch (2.5 cm) cinnamon stick
• 1 tsp cumin seeds
• 1 large onion (200 g), thinly sliced
• 1 tbsp ginger-garlic paste (or 1.5 tsp each grated)

Ground Spices & Seasoning

• 2 tbsp tomato puree or passata
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (mild, mainly for color)
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp crushed kasuri methi (dried fenugreek leaves)
• 1 tsp kosher salt, plus more to taste
• 1 tsp sugar (to balance acidity)
• 1 to 1.25 cups (240–300 ml) hot water, as needed for sauce consistency
• 2 tbsp heavy cream (optional, for extra richness)
• 1–2 tsp fresh lemon juice, to finish

Garnish

• 2 tbsp golden raisins
• 2 tbsp cashew halves
• 2 tbsp slivered almonds
• 1 tbsp unsalted pistachios, chopped
• 1 tsp ghee (for toasting nuts and raisins)
• 2 tbsp cilantro, chopped
• Optional: a few saffron strands soaked in 1 tbsp warm milk; 1/2 tsp rose or kewra water

Step-by-Step Instructions

Step 1: Soak cashews and prep your vegetables

Cover cashews with very hot water and soak for 20 minutes. Meanwhile, cut cauliflower into small florets and dice carrots, potatoes, and red bell pepper into 1/2-inch pieces; cut green beans into 1-inch pieces. Rinse and drain peas if using frozen. Cut paneer into 1/2-inch cubes. Gather and measure all spices so they are ready to go.

Step 2: Parboil the vegetables

Bring a large pot with 2 quarts (2 liters) of water and 1 tsp salt to a boil. Add potatoes, carrots, green beans, and cauliflower. Cook 5–6 minutes until just fork-tender. Add peas for the final 1 minute. Drain well and spread on a tray to steam-dry. This keeps the vegetables vibrant and prevents a watery sauce.

Step 3: Pan-fry paneer and toast the garnish

Heat 1 tbsp ghee and 1 tbsp oil in a wide skillet over medium heat. Add paneer cubes and sear 1–2 minutes per side until lightly golden. Transfer to a plate. Optional: for extra-soft paneer, briefly soak the fried cubes in warm salted water for 5 minutes, then drain.

In the same pan, melt 1 tsp ghee. Add cashew halves and almonds; toast 1–2 minutes until lightly golden. Add raisins for the last 30 seconds until plump. Remove and reserve for garnish.

Step 4: Blend the cashew–yogurt paste

Drain the soaked cashews. In a blender, combine cashews, yogurt, milk, cardamom seeds, nutmeg, and 1 tsp sugar. Blend until completely smooth and silky, scraping down as needed. Set aside; this is the heart of the creamy korma sauce.

Step 5: Build the korma base

In a heavy pot, heat 2 tbsp ghee and 1 tbsp oil over medium. Add bay leaf, crushed cardamom pods, cloves, cinnamon, and cumin seeds; bloom 30–45 seconds until fragrant. Add sliced onion and cook 8–10 minutes, stirring, until soft and light golden. Stir in ginger-garlic paste and cook 1 minute.

Add tomato puree, turmeric, Kashmiri chili powder, and ground coriander. Cook 2–3 minutes, stirring, until the mixture is glossy and the fat begins to release; splash in a tablespoon of water if it sticks.

Step 6: Add cashew–yogurt paste and simmer

Reduce heat to low. Whisk in the cashew–yogurt paste gradually, stirring constantly to prevent curdling. Add 1 cup hot water to loosen (add up to 1.25 cups for a slightly thinner sauce). Season with 1 tsp salt and 1 tsp sugar. Bring to a gentle simmer—do not boil hard.

Add parboiled vegetables and paneer. Simmer on low, uncovered, 6–8 minutes, stirring occasionally, until the sauce is creamy and coats the vegetables. Stir in garam masala, crushed kasuri methi, and heavy cream (if using). Adjust salt.

Step 7: Finish, garnish, and serve

Turn off the heat and stir in 1–2 tsp lemon juice for brightness. Let rest 5 minutes. Spoon into a warm serving bowl. Garnish generously with the toasted nuts and raisins, chopped pistachios, and cilantro. Optionally swirl in saffron milk and a few drops of rose or kewra water. Serve hot with naan, roti, or steamed basmati/jeera rice.

Pro Tips

• Keep the heat low when adding the cashew–yogurt paste to avoid curdling; whisk continuously.
• Soak cashews fully and blend until ultra-smooth for the silkiest sauce.
• Parboil vegetables just to tender so they finish perfectly in the gravy without turning mushy.
• Kashmiri chili gives a warm hue with mild heat; swap for paprika if needed.
• Let the korma rest a few minutes before serving—flavors meld and the sauce thickens slightly.

Variations

• Vegan Navratan: Use firm tofu instead of paneer; substitute dairy yogurt and milk with unsweetened coconut yogurt and plant milk; use oil instead of ghee. Keep the cashew paste for body.
• White Korma: Skip tomato puree and Kashmiri chili; add a pinch of white pepper. The sauce stays pale, perfumed mainly by cardamom and nutmeg.
• Fruit-Forward: Fold in 1/2 cup pineapple tidbits or 1/3 cup pomegranate arils at the end for classic sweet notes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on low with a splash of water or milk to loosen, stirring to prevent sticking. The nuts and raisins are best toasted fresh before serving. For make-ahead: cook the onion–spice base (through Step 5) up to 3 days ahead and refrigerate; parboil vegetables and store separately. For best freezing results (up to 2 months), freeze the onion–spice base only; add the fresh cashew–yogurt paste and vegetables after thawing and reheating to avoid dairy separation.

Nutrition (per serving)

Approximate: 520 calories; 39 g fat; 26 g carbohydrates; 16 g protein; 5 g fiber; 650 mg sodium. Values will vary with exact ingredients and optional cream.