Channa Navarattan Korma Recipe (Chickpea Korma with Fruit and Nut)


Do you know why this recipe is called as Navratan korma?  the dish is named as a tribute to the original navratan- the nine jewels or the nine courtiers of the mughal emperor akbar.  So, we suggest to make the recipe with nine veggies or nine garnishes for a more authentic Indian dish.



  • 1 cup whole Chick Peas
  • 2 tbsp Split Chick Peas
  • 3 cups Water
  • 1 whole Black Cardamom Pod
  • 2 whole Cloves
  • 2 1/2 cm Cinnamon Stick
  • 1 whole Bay Leaf
  • 1 pinch Mace
  • 1 tsp Salt (or to taste)
  • 5 blanched Almonds
  • 1 tbsp Cashew Nuts
  • 1/2 tsp Sunflower Seeds
  • 1 tsp Tahini
  • 1/4 cup Water
  • 60g Ghee
  • 1 tbsp Raisins
  • 1/2 tbsp whole Blanched Almonds
  • 1/2 tbsp. Cashew Nuts
  • 2 walnut Kernels
  • 1 tsp whole Pumpkin Seeds
  • 1 tsp whole Sunflower Seeds
  • 1 tsp whole Pistachio Kernels
  • 150g thinly sliced Onion
  • 1 finely diced Green Chilli
  • 1/2 inch Ginger finely diced
  • 1/4 tsp Chilli Powder
  • 1/4 tsp Mudgeeraba Spices Garam Masala
  • 2 tbsp Cream.


  1. Soak the chickpeas overnight.
  2. Drain the liquid of and add the water and spice and cook until the chickpeas are tender.
  3. Soak the nuts, sunflower seeds and tahini paste together and grind in a blender until fine to make the shahi paste.
  4. Melt the ghee in a pan on medium heat. Fry the nuts and seeds first until they are lightly browned. Remove from the pan.
  5. Add the raisins and fry until they puff and then remove them from the pan. To the same pan add the onion, chilli and ginger and fry until golden.
  6. Add the powdered spices and fry gently. Add in the cooked chickpeas stirring well and fry for a few minutes.
  7. Add the shahi paste from above and cream.
  8. Bring to the boil and lower the heat and simmer for a few minutes.
  9. Add half the fruit, nuts and seeds into the korma stirring well.
  10. Use the other half to garnish.

If using pineapple as a garnish and some added flavour please add lastly before serving, if left too long it can give the dish a bitter note.


Thanks to Dassana Amit for added information and photo for this dish.