Recipe by BurtonFanatic
This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt 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. From LunaCity on allrecipes.com
Top Review by Nikoma
This was a good, easy and mellow korma. I did half the cayenne after reading other reviews, and I thought with that change there was a nice balance (though I hardly found it overly hot, I think it would be fine as written) I used tofu in place of the panir, and I used coconut milk for the milk/cream. Kept all the other veggies as listed. Served with Naan. This one goes into the recipe box! I keep thinking it would be a great dinner party recipe, or Indian buffet addition. It tastes much like one of the kormas at our local restaurant.
- 3 tablespoons vegetable oil, divided
- 1⁄3 cup mixed nuts (cashews, pistachios, almonds)
- 1 medium onion, grated
- 1⁄2 teaspoon garlic paste
- 1⁄2 teaspoon ginger paste
- 1 (8 ounce) can tomato sauce
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 cup water
- 1⁄4 cup raisins
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped fresh green beans
- 1⁄2 cup green peas
- 1 cup chopped potato
- 4 ounces panir, cubed (Cottage Cheese)
- 1⁄4 cup milk
- 1⁄4 cup heavy cream
Directions See How It's Made
- Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside.
- Stir onion into the skillet, and cook until tender.
- Mix in garlic paste and ginger paste, and cook 1 minute.
- Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
- Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
- Heat remaining oil in a separate skillet 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 skillet with the vegetables.
- Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.