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Navratan Khorma


  • Heat a little oil in a wok (or large non-stick pan) and gently saute the onion until golden brown. Add the ginger and garlic, and briefly cook, continually stirring. Then mix in the turmeric, coriander and cumin seeds. Add the tomato puree with the salt and continue stirring until well combined. 
  • Then add the potato, capsicum, beans, carrots, cauliflower and sweetcorn, and briefly saute. Mix in the yoghurt, sultanas and cashews. Cover and cook for about 10 mins until the vegies are tender, adding a little water if needed. 
  • Add the peas with the pineapple, grapes and tomatoes. Mix well and briefly cook.
  • Then add the cream, stir and cook for another 5 mins.
  • Serve garnished with the almond flakes and coriander with steamed rice on the side (or as a side dish). 
  • Davinder Bedi - Bedi's Restaurant in South Melbourne


  • vegetable oil
  • 1 large onion, chopped
  • 1 heaped tspn minced ginger
  • 1 heaped tspn crushed garlic
  • ¼ tspn turmeric
  • 1 tspn ground coriander
  • 1 tspn cumin seeds
  • 50 gm tomato puree
  • a pinch of salt
  • 1 potato, chopped
  • 1 green capsicum, seeded, cored & chopped
  • 30 gm green beans, topped & tailed
  • 2 carrots, chopped
  • 4 cauliflower florets, chopped
  • 20 gm sweetcorn kernels
  • 2 tbsp plain yoghurt
  • 1 tspn sultanas
  • 1 tspn cashews
  • 20 gm peas
  • 30 gm chopped pineapple
  • 1 tspn seedless green grapes
  • 6 small cherry tomatoes
  • 50 ml cream
  • 1 tspn flaked almonds
  • 1 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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