Navratankorma Recipes
NAVRATAN KORMA
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
Provided by BurtonFanatic
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 333.4, Fat 22.8, SaturatedFat 6, Cholesterol 22.5, Sodium 407.3, Carbohydrate 30.1, Fiber 6, Sugar 12.4, Protein 6.6
NAVRATAN KORMA
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.
Provided by LUNACITY
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 32.4 g, Cholesterol 25.8 mg, Fat 24.8 g, Fiber 6.2 g, Protein 10.1 g, SaturatedFat 7.2 g, Sodium 1101.4 mg, Sugar 12.6 g
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- To a large kadai or pan add chopped onion, ginger, garlic, green chili, 15-20 cashews, poppy seeds along with 3 cups (24 oz) water.Boil on medium heat for 15 to 20 minutes.
- Chop all the veggies and remember to chop them small. Chop the potatoes around 1/2 inch pieces and cauliflower into small florets. These way they will cook quickly when boiled in water.
- Meanwhile fill a pan with water and let it come to a boil. Once it starts to boil, add potato, cauliflower, carrot, beans and peas. Boil on medium heat for 10 minutes.After 10 minutes, the veggies will be fork tender, you do not want them mushy or be over-cooked. Drain them using a colander and set aside.
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