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Navratan Korma

SUBMITTED BY: LUNACITY PHOTO BY: blugrassgurrl

"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."

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PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.
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.
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.

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REVIEWS

Reviewed on Aug. 28, 2005 by KIMAR

Great recipe! Since I don't like a lot of spicy "heat", I cut the amount of cayenne in half. ... MORE

Reviewed on Dec. 20, 2006 by GRAHAMIAN

This recipe always gets rave reviews from everyone. I don't use the paneer; instead I bake or... MORE

Reviewed on Jul. 21, 2005 by HAPPYCRUNCHYMAMMA

I absolutely loved this recipe! I did tweek it abit for our personal tastes. We used a... MORE

Reviewed on Mar. 28, 2007 by Allegra

This dish was so delicious, I will be using this as a regular recipe! To save time(and just... MORE

Reviewed on Feb. 14, 2007 by LuckyMonika

Made this for my first dinner party ever - added coconut milk to the cream and milk, and also... MORE

Reviewed on Jan. 13, 2006 by Duck

This is an exception version of the classic Indian dish. This is an excellent opportunity for... MORE

Reviewed on Oct. 3, 2007 by MKAYSER

Wonderful recipe! You can really use almost whatever veggies you have, which is the beauty of... MORE

Reviewed on Jun. 15, 2007 by Kelly

Absolutely divine, and quite easy too! I wasn't able to find any paneer at any of the local... MORE

Reviewed on Apr. 16, 2007 by catanzanoj

Very good, almost as good as what I had at an Indian restaurant, EXCEPT I did NOT like it with... MORE

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