Reviewed: Apr. 1, 2012

I have used recipe now 2-3 times, it is delicious except it to liquidy, limit water content to half or so

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MOMMY

Reviewed: Mar. 25, 2012

Excellent! I will be making this again.

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majhnsn

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Definitely a tasty way to prepare veggies as a main dish. Not the creamy korma I was expecting though. The spicy kick was there but there was something lacking. It was a little on the sweet side...missing a savory flavor...just can't place it. I did leave out the green peppers and added cauliflower instead. I also used all cashews. I would do the same again...next time cilantro and maybe fennel seed will be added.

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iamabibliophile

Reviewed: Aug. 23, 2011

Probably saved my marriage, since I'd been too lazy to go shopping and had to make do with whatever I could find (i.e. zucchini, potatoes, paneer and some dodgy-looking carrots ). I substituted creamed coconut for the milk and cream, and hubby was so dazzled by the coconut-curry-nut combo he didn't notice the carrots.

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Limpbunny

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

Reviewed: Jul. 20, 2011

This was the first Korma I have ever made. I changed a few things: coconut milk for milk, crushed tomatoes for tomato sauce, didn't have any garam masala made up and was in a crunch for time so I subbed Madras curry powder. I enjoyed the coconut milk in the recipe, but have no doubt that it would have been better with the garam masala. I'll make some up beforehand next time. This recipe is exceptional. I look forward to making this again and again.

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tommyGonion

Home Town: Salisbury, Maryland, USA

Living In: Annapolis, Maryland, USA

Reviewed: Jul. 7, 2011

Excellent recipe! I always order Navratan Korma at Indian restaurants, and this really nails the flavor. I did it "by the book" this time, but I might change a few things next time around: 1. Cut the cayenne in half. Granted, I used "extra hot" cayenne powder, but this recipe was a bit too spicy for all who ate it. 2. Use only cashews. Cashews take on an amazing sweet flavor when toasted. Pistachios are OK but not as good, and almonds are a bit strange - little flavor and odd texture. 3. Replace some or all of the milk/cream with whole milk yogurt. I served it with yogurt to cut the spice, and the yogurt really complemented the flavor.

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Mark

Reviewed: Mar. 13, 2011

I am a vegetarian who loves Indian food. Navratan korma is my favorite! There is another vegetable korma recipe that I use at home which I really like, but it's not quite perfect. So when I saw this one I was very excited! Unfortunately, my husband and I were disappointed. We did not include the paneer since the grocery stores near us did not carry it. I also only used 1/2 teaspoon of cayenne for our 6-year old's sake. I still thought the hotness was disproportionate to the other spices. We couldn't taste any of the nice flavor from the turmeric, etc. This dish was not bad, I just didn't think it was that great either. This didn't seem to taste much like the navratan korma we order at Indian restaurants. We probably will not make this again, and will continue to look for a good, authentic korma recipe.

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SuzanneT

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jan. 18, 2011

My favorite indian dish :) I use golden raisins instead of regular. Many times, I use a bag of frozen veggie mix (carrots, green beans, corn, lima bean, peas) to make quicker. Can use evaporated milk to reduce the fat. They type of curry matters.

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Dining Diva

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Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

Reviewed: Oct. 26, 2010

best Indian dish I've made from allrecipes thus far! i substituted tofu for paneer, and still came out great (prob since consistency is similar). thanks lunacity!

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