Navratan Korma

Name: Navratan Korma
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 227 grams tomato sauce; 118 milliliters chopped carrots; 1 teaspoon cayenne pepper; 118 milliliters chopped fresh green beans; 1 teaspoon garam masala; 1 teaspoons garlic paste; 1 teaspoons ginger paste; 118 milliliters chopped green bell pepper; 118 milliliters green peas; 2 teaspoons ground coriander; 1 teaspoons ground turmeric; 59 milliliters heavy cream; 59 milliliters milk; 79 milliliters mixed nuts (cashews, pistachios, almonds); 1 medium onion, grated; 113 grams paneer, cubed; 237 milliliters chopped potatoes; 59 milliliters raisins; 4 servings salt to taste; 3 Tbsps vegetable oil, divided; 237 milliliters water

Navratan Korma requires about 35 minutes from start to finish. One serving contains 422 calories, 11g of protein, and 30g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. A mixture of potatoes, paneer, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat 1 tablespoon oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender.

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Mixed Nuts

Onion

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Frying Pan

Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.

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Cayenne Pepper

Garam Masala

Garlic Paste

Ginger Paste

Tomato Sauce

Coriander

Turmeric

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.

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Green Pepper

Potato

Carrot

Raisins

Beans

Water

Peas

Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown.

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Paneer

Cooking Oil

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Frying Pan

Drain on paper towels.

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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.

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Vegetable

Water

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Frying Pan

Bowl

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.

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Vegetable

Paneer

Cream

Milk

Salt

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Frying Pan

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Frying Pan

Paper Towels

Bowl

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Pratsch Organic Gruner Veltliner. It has 4.4 out of 5 stars and a bottle costs about 13 dollars.