Navratan korma
Navratan korma
Navratan korma
About this recipe: This is an Indian vegetable korma with nuts, paneer and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yoghurt 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.
Ingredients
Serves: 4
- 3 tablespoons vegetable oil, divided
- 5 tablespoons mixed nuts (cashews, pistachios, almonds)
- 1 medium onion, grated
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 250ml passata
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 225ml water
- 4 tablespoons sultanas
- 65g chopped carrots
- 75g chopped green pepper
- 55g chopped fresh green beans
- 70g garden peas
- 150g chopped potatoes
- 100g paneer, cubed
- 60ml milk
- 60ml double cream
- salt to taste
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Heat 1 tablespoon oil in a large frying pan over medium heat. Place mixed nuts in the pan, cook and stir until golden brown, and set aside. Stir onion into the pan, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in passata, cayenne pepper, turmeric, coriander and garam masala. Pour in water, and mix in sultanas, carrots, green pepper, beans, peas and potatoes. Bring to the boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
- Heat remaining oil in a separate pan over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on kitchen roll. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the pan with the vegetables.
- Stir milk and cream into the pan with the vegetables and paneer. Bring to the boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
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Reviews & ratings
Average global rating:
(124)
Reviews in English (89)
Blooming amazing! I couldnt get paneer cheese so substituted Halloumi & it worked fine. The mixture of flavours between the nuts, sultanas and cheese is gorgeous. Thanks very much - highly recommended! - 24 Oct 2013
This recipe always gets rave reviews from everyone. I don't use the paneer; instead I bake or saute extra firm tofu (16 oz package), and then put this in near the end of the cooking time. Also, I usually double the veggies and triple the sauce, so it doesn't dry out too much (wonderful w/basmati or naan). The addition of cilantro is nice (if you like it), as well as a pinch of sugar. I plan to try brown sugar next time. Thanks for an awesome recipe!!! - 20 Dec 2006 (Review from Allrecipes US | Canada)
I absolutely loved this recipe! I did tweek it abit for our personal tastes. We used a chopped tomato instead of tomato sauce and coconut milk for milk and heavy cream. I thought the spicing was just wonderful, we will definitely be eating this again. - 21 Jul 2005 (Review from Allrecipes US | Canada)
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