Navratan Korma

Navratan Korma

83
LUNACITY 3

"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."

Ingredients 35 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1100 mg
  • 44%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
Tips & Tricks
Beet Salad with Goat Cheese

This substantial, 5-star salad features a sweet and tangy balsamic dressing.

Easy Indian-Style Okra

See how to make easy East Indian-style okra in the skillet.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 83

  1. 118 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
GRAHAMIAN
12/20/2006

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!!!

HAPPYCRUNCHYMAMMA
7/21/2005

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.

KIMAR
8/28/2005

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!