Ingredients
-
3
-
1/3
-
1
-
1/2
-
1/2
-
1
-
1
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Navratan Korma,This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. ‘Navratan’ means ‘nine gems,’ so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don’t want to use, or add them all so it is ‘ten gems’ if you wish. From LunaCity on allrecipes.com,This was a good, easy and mellow korma. I did half the cayenne after reading other reviews, and I thought with that change there was a nice balance (though I hardly found it overly hot, I think it would be fine as written) used tofu in place of the panir, and used coconut milk for the milk/cream. Kept all the other veggies as listed. Served with Naan. This one goes into the recipe box! I keep thinking it would be a great dinner party recipe, or Indian buffet addition. It tastes much like one of the kormas at our local restaurant.,This was a good, easy and mellow korma. I did half the cayenne after reading other reviews, and I thought with that change there was a nice balance (though I hardly found it overly hot, I think it would be fine as written) used tofu in place of the panir, and used coconut milk for the milk/cream. Kept all the other veggies as listed. Served with Naan. This one goes into the recipe box! I keep thinking it would be a great dinner party recipe, or Indian buffet addition. It tastes much like one of the kormas at our local restaurant.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Stir Onion Into the Skillet, and Cook Until Tender. |
|
3
Done
|
Mix in Garlic Paste and Ginger Paste, and Cook 1 Minute. |
|
4
Done
|
Stir in Tomato Sauce, Cayenne Pepper, Turmeric, Coriander, and Garam Masala. |
|
5
Done
|
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. |
|
6
Done
|
Heat Remaining Oil in a Separate Skillet Over Medium-High Heat, and Cook the Paneer on Both Sides, Until Golden Brown. |
|
7
Done
|
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. |
|
8
Done
|
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. |
