Navratan Korma

This navratan korma recipe is an Indian vegetarian curry with nuts, paneer cheese, and an adjustable list of vegetables. It is in a delicious tomato-cream sauce.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 378 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 (8 ounce) can tomato sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 medium onion, grated
• 3 tablespoons vegetable oil, divided
• 2 teaspoons ground coriander
• 1 cup chopped potatoes
• 4 ounces paneer, cubed
• 0.25 cup milk
• 0.5 teaspoon ground turmeric
• 0.5 cup chopped green bell pepper
• 0.25 cup heavy cream
• 0.5 cup chopped carrots
• 0.25 cup raisins
• 0.5 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 0.5 cup green peas
• 0.5 cup chopped fresh green beans
• 0.33333334326744 cup mixed nuts (cashews, pistachios, almonds)

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

Step 2

Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.

Step 3

Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.