Navratan Korma is a very flavourful Indian curry that epitomises bright, freewheeling culinary science traditions in the subcontinent. The dish is also known as "Nine Gems"; one can thus relate this to royal Mughlai cuisine with its luxurious proportion of vegetables, nuts, and creamy sauce. Traditionally, the Navratan Korma is a mix of nine items and, in practice, can feature a whole range of vegetables like carrots, peas, beans, and potatoes or even fruits like pineapple or mango to give it an unusual flavour profile, combining both sweetness with savoury flavours. The elaboration of Navratan Korma involves saut ing onions and a paste consisting of ginger and garlic, which is the aromatic base of the dish. Eventually, spices from cumin, coriander, and garam masala powder are added, giving the dish warmth and depth. The vegetables are then cooked soft and mixed with a rich sauce from yoghurt, cream, or coconut milk to create a luscious texture that coats the ingredients perfectly. The nuts-cashews and almonds add a critical weight to Navratan Korma. They make the richness of the curry nice and crunchy when sprinkled on top. They add colour and texture when they are blended perfectly into the curry sauce. Fresh coriander leaves sprinkled on top would be a good finish to this dish. Then, it is served over naan paratha or saffron rice. As long as a variety of mushrooms, spice powders, cream, ginger, and yoghurt are combined in an assortment of colours, textures, and flavours, the Navratan Korma becomes the perfect choice for festive occasions as well as celebrations, epitomising the real essence of Indian hospitality and artistry in the culinary skill. Whether it forms part of a special occasion or is there to be a comforting home-cooked meal, Navratan Korma can easily make anyone who gets to taste the dish happy with its flavour.

• 1 medium onion
• 2 cup mixed vegetables
• 1/2 cup dairy cream
• 1/4 cup cashews
• 1/2 cup milk
• 2 tbsp ghee
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp coriander powder
• Coriander leaves
• 1/2 tsp turmeric powder
• 1 medium tomato
• 1 tsp cumin seeds
• 1/4 cup pomegranate
• 1/2 cup grapes
• 1/2 cup pineapple

• Chop 200 gms of mixed vegetables into small pieces. In the recipe of Navratan Korma, it is essential to chop these vegetables right because whenever you chop the vegetables right, it gives you a smooth cooking experience and lets you delight in this appetizing mix of all the textures in your korma.
• Only when vegetables are prepared enough can you get the perfect harmony of flavours to your Navratan Korma recipe.
• Let's chop one large onion and two medium tomatoes. Now, use onion for root flavour, and the tomato is going to give this so much acidity and sweetness.
• I'll keep 15-20 cashews in a bowl of warm water for approximately 15 minutes, and they will soften perfectly and become a creamy paste.
• Put 2 Tbsp of ghee or oil into a deep pan over medium heat. Ghee offers an excellent flavour, but you may use oil in case that will be more gentle.
• After heating the ghee, add 1 Tsp of cumin seeds it, and let them splutter for a few seconds. Their aromatic oils come out and start infusing into the dish.
• : Add the diced onions to the pan and saut so that it turns brown. The caramelised onion adds a perfect flavour to korma at large.
• Mix one tablespoon of ginger-garlic paste into the onion and saut for approximately a minute till fragrant. That which will add depth and richness to the korma. Stir in the chopped tomatoes and allow to soften and become mushy, about 3-4 minutes. That's the basis of the korma sauce.
• Now add spice with a tablespoon of turmeric powder, red chilli powder, coriander powder, and half a teaspoon of garam masala.
• Let the mixture cook for 2 to 3 minutes so that all these spices get infused to bloom and coat the vegetables.
• Rinse cashews in water for about 4-5 hours. Then, allow it to drain and crush it with 1/4 cup of milk to make a smooth paste. This will add creaminess without exploiting the excessive use of dairy products.
• Add this cashew paste to the pan and cook for 2-3 minutes. Stir it well so that it gets entirely integrated into the sauce.
• Add in the mixed chopped vegetables and 1/2 cup water and cook till the vegetables are soft, which would take about 8-10 minutes.
• Add fresh cream, chopped pineapple, halved seedless grapes, and pomegranate seeds. Toss lightly and keep it on the stove for 2-3 minutes more. Turn off the heat and garnish with a handful of chopped fresh coriander leaves.