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.
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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.
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