This is an Indian vegetable curry with nuts, paneer cheese 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.
3 tablespoons vegetable oil (divided)
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, finely chopped
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 cup tomato puree or passata
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup sultanas
1/2 cup chopped carrots
1/2 cup chopped green capsicum
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
125g paneer, cubed
1/4 cup milk
1/4 cup cream
salt to taste
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Heat 1 tablespoon of the oil in a large frypan over medium heat. Place mixed nuts in the pan and cook and stir until golden brown and then set aside.
Stir onion into the pan and cook until soft. Mix in garlic and ginger pastes and cook 1 minute. Stir in tomato puree, cayenne pepper, turmeric, coriander and garam masala. Pour in water, and mix in sultanas, carrots, capsicum, beans, peas, and potatoes. Bring to a boil. Reduce heat to low and simmer 20 minutes or 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 paper towels. 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 a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.