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Navaratna Kurma (Kashmiri Style)
Mughlai-Kashmiri repertoire, North India
The 'nine-treasure' kurma — paneer, garden vegetables, cashews and raisins in a silken, saffron-kissed gravy that is rich in taste yet gentle in spice. Our version keeps the royalty and loses the heaviness.
What goes in
- Paneer & nine vegetables and treasures (carrot, beans, peas, potato, cauliflower, cashew, raisin…)
- Cashew-melon seed paste
- Milk & a touch of fresh cream
- Saffron, cardamom, white pepper
- Ghee, bay leaf, mild garam masala
How we cook it
Vegetables are steamed separately to keep their colour, while the cashew gravy is simmered gently so it thickens without splitting. Saffron is bloomed in warm milk and added right at the end.
Best served with
Soft parathas, jeera rice or mild pulao.
Why it's homely
It's the celebratory dish of home feasts — creamy without being restaurant-heavy, sweet-savoury the way families actually like it.
Why it's healthy
A full rainbow of vegetables plus protein from paneer and cashews; sweetness comes from fruit and nuts, not sugar syrup.
Easy on digestion
White pepper and cardamom instead of chilli heat, and a milk-cashew base that is far lighter than cream-flour gravies.
Want Navaratna Kurma (Kashmiri Style) on an upcoming weekend?
Specials are picked by neighbourly demand — a WhatsApp nudge works wonders.