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Navratan Korma

Recipe:

2 cups vegetables, all diced (I used carrots, beans, peas, potatoes, mushrooms and cauliflower)
Around 100g paneer, cubed small
3 tinned pineapple rings, chopped into small pieces
2 large handfuls of cashewnuts
1 large handful raisins
1 medium onion, diced fine
4 flakes garlic, crushed to a fine pulp (or microplaned)
1 inch piece of ginger, grated
2 tbsp tomato puree
1 tbsp groupnd coriander
1/2 tbsp ground cumin
1/4 tsp hot chilli powder (increase for added heat)
1 tsp garam masala
1/4 tsp ground turmeric
1 inch stick of cinnamon
4 whole cloves
3 lightly crushed cardamoms
Around 2 tbsp oil
Around 150 ml milk
Salt
Sugar

To garnish:


Splash of cream
Handful chopped fresh coriander

Method:

Measure up to 100 ml of cashewnuts into a measuring cup. Add the milk and leave to soak, while you prepare the vegetables.

Steam the diced carrots, beans, peas and cauliflower until just tender. Boil the cubed potatoes until just cooked. Do not overcook. Keep the diced mushrooms aside.

Shallow fry the paneer cubes in a little oil, until just golden, drain on kitchen paper, and keep aside (you can skip this step if pressed for time)

Heat the oil in a deep pan. Add the cinnamon stick, cloves and cardamom and saute for 1 minute. Add the onions, and cook gently for about 5 minutes, until the edges start to brown. Add the ginger and garlic, and fry for another minute.

Add the tomato puree, and the spices (coriander, cumin, garam masala, chilli powder and turmeric) and mix well. Add a little hot water if the masala is too thick. Cook on a gentle heat for about 10 minutes, stirring to stop the mixture sticking to the bottom, and adding more water if it dries out too much.


In a powerful blender, grind the cashew nuts with the milk to a very fine paste. You can add a little more milk if the paste is too thick, it should be of pouring consistency. Clean the grinder with a little hot water and keep this water aside.


Add the cashewnut paste to the onion/ tomato masala, and stir together well. Add the cleaning water to the mix, until you get the desired consistency of sauce. The sauce should be thickish, but not overly so.


Now season the sauce to your taste. I usually use 1 tsp salt and 1 tbsp sugar. Stir well, and heat gently for another 5 minutes. If the sauce gets too thick, thin it with a little hot water (don't add too much at once, you will lose the creaminess of the sauce, its better to add a little at a time)


Taste, and adjust the seasoning.


Stir in the mushrooms. Cook for a minute, then very gently fold in all the steamed vegetables, potatoes, paneer and pineapple chunks. Heat gently for a few more minutes, the stir in the raisins.


Garnish the korma with the remaining cashews, fresh chopped coriander and a splash of cream. Serve hot with rice or naan.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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