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Navratan Korma
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Indian vegetarian curry with nuts, paneer cheese, assorted veggies in tomato-cream sauce - Navratan Korma.
Ingredients:
- 3 tablespoons vegetable oil, divided
- 0.33333334326744 cup mixed nuts (cashews, pistachios, almonds)
- 1 medium onion, grated
- 0.5 teaspoon garlic paste
- 0.5 teaspoon ginger paste
- 1 (8 ounce) can tomato sauce
- 1 teaspoon cayenne pepper
- 0.5 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 0.25 cup raisins
- 0.5 cup chopped carrots
- 0.5 cup chopped green bell pepper
- 0.5 cup chopped fresh green beans
- 0.5 cup green peas
- 1 cup chopped potatoes
- 4 ounces paneer, cubed
- 0.25 cup milk
- 0.25 cup heavy cream
Instructions:
- In a large skillet over medium heat, warm 1 tablespoon of oil. Add mixed nuts and cook until golden brown. Set aside. Add onion to the skillet and cook until tender. Stir in garlic paste and ginger paste, cook for 1 minute. Add tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour water and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- In a separate skillet, heat the remaining oil over medium-high heat. Cook the paneer on both sides until golden brown. Drain on paper towels, then soak in hot water for about 2 minutes to soften before stirring into the skillet with the vegetables.
- Combine milk and cream with the vegetables and paneer in the skillet. Bring to a boil and cook for 2 to 3 minutes. Season to taste with salt.