Navratan Korma curry
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.
Ingredients
Serves: 4
- 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
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- 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.
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Reviews and Ratings
Global Ratings:
(126)
Reviews in English (90)
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 USA and 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 USA and Canada)
Great recipe! Since I don't like a lot of spicy "heat", I cut the amount of cayenne in half. It still had a "bite" to it, and several of my guests found it a little too spicy for them. Next time I may cut the cayenne down a bit further. Be sure to use golden raisins - I used dark raisins and they looked like bugs mixed in! I added some cauliflower flowerettes like my favorite Indian restaurant does. That restaurant also adds a little fresh cilantro, which I'll add next time since I love cilantro. I couldn't find garlic paste and ginger paste, so I just used fresh minced garlic and fresh minced ginger. Thanks for the recipe! - 28 Aug 2005 (Review from Allrecipes USA and Canada)
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