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Navratan Korma

Our creamy Navratan Korma is made up of nine different veggies, fruit and nuts – making this our go-to celebration dish.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
45 mins Preparation

Ingredients

Serves 4 people

  • 50ml Oil
  • 250g Onions chopped
  • 1 no.s Bay leaves
  • 3no.s Green cardamom
  • 1 Patak's Korma Paste pot
  • 1tbsp Ginger finely chopped / puree
  • 1tbsp Garlic finely chopped / puree
  • 200ml Water
  • 2tbsp Tomato puree
  • 50g Frozen peas
  • 150g Cauliflower florets
  • 100g Green beans halved
  • 100g Carrots diced
  • 100g Potatoes diced
  • 150g Paneer diced
  • 25g Cashewnuts
  • 1 Pineapple (cut into cubes, retain shell for serving)
  • 125ml Double cream
  • 1tbsp Fresh coriander chopped

Method


  1. Blanch all the vegetables, by first placing the hard vegetables (cauliflower, carrots and potatoes) into hot salted water for 10 minutes. For the final 2-3 minutes, add the softer vegetables (peas & beans). Afterwards, refresh all the vegetables in cold water to retain their colour.
  2. Heat the oil in a suitable pan over a medium to high heat. Crackle the Green Cardamom & bay leaves. Add the onions and cook till golden brown and soft.
  3. Add the garlic and ginger, Pataks Korma paste and 70 ml water, cook on medium heat until all the water has evaporated.
  4. Add the tomato Paste and 100 ml water and continue to cook for 2 minutes over a medium heat, then blend it to a smooth puree consistency.
  5. Place the blended sauce back into the pan and add the vegetables, paneer and cashews. Continue to cook for 2 minutes before adding the pineapple, cream and half the coriander.
  6. Bring back to the boil and cook until the sauce coats the vegetables
  7. Serve in warmed dishes and garnish with remaining chopped coriander.
  • Serves 4 people

    • 50ml Oil
    • 250g Onions chopped
    • 1 no.s Bay leaves
    • 3no.s Green cardamom
    • 1 Patak's Korma Paste pot
    • 1tbsp Ginger finely chopped / puree
    • 1tbsp Garlic finely chopped / puree
    • 200ml Water
    • 2tbsp Tomato puree
    • 50g Frozen peas
    • 150g Cauliflower florets
    • 100g Green beans halved
    • 100g Carrots diced
    • 100g Potatoes diced
    • 150g Paneer diced
    • 25g Cashewnuts
    • 1 Pineapple (cut into cubes, retain shell for serving)
    • 125ml Double cream
    • 1tbsp Fresh coriander chopped

    1. Blanch all the vegetables, by first placing the hard vegetables (cauliflower, carrots and potatoes) into hot salted water for 10 minutes. For the final 2-3 minutes, add the softer vegetables (peas & beans). Afterwards, refresh all the vegetables in cold water to retain their colour.
    2. Heat the oil in a suitable pan over a medium to high heat. Crackle the Green Cardamom & bay leaves. Add the onions and cook till golden brown and soft.
    3. Add the garlic and ginger, Pataks Korma paste and 70 ml water, cook on medium heat until all the water has evaporated.
    4. Add the tomato Paste and 100 ml water and continue to cook for 2 minutes over a medium heat, then blend it to a smooth puree consistency.
    5. Place the blended sauce back into the pan and add the vegetables, paneer and cashews. Continue to cook for 2 minutes before adding the pineapple, cream and half the coriander.
    6. Bring back to the boil and cook until the sauce coats the vegetables
    7. Serve in warmed dishes and garnish with remaining chopped coriander.