Navratan korma

Recipe by: LUNACITY

Elements

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  • US
  • Metric
  • three tablespoons vegetable oil, divided
  • one/3 cup mixed nuts (cashews, pistachios, almonds)
  • 1 medium onion, grated
  • 1/two teaspoon garlic paste
  • one/two teaspoon ginger paste
  • one (8 ounce) can tomato sauce
  • one teaspoon cayenne pepper
  • 1/two teaspoon ground turmeric
  • two teaspoons ground coriander
  • 1 teaspoon garam masala
  • one cup water
  • 1/4 cup raisins
  • 1/2 cup chopped carrots
  • one/two cup chopped green bell pepper
  • 1/two cup chopped fresh green beans
  • 1/two cup green peas
  • one cup chopped potatoes
  • four ounces paneer, cubed
  • one/4 cup milk
  • 1/4 cup heavy cream
  • salt to taste
  • Include all ingredients to listing
  • Include all ingredients to checklist

Instructions

35 m

  1. Heat 1 tablespoon oil in a massive skillet over medium heat. Location mixed nuts in the skillet, cook and stir until finally golden brown, and set aside. Stir onion into the skillet, and cook till tender. Combine in garlic paste and ginger paste, and cook one minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and combine in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Decrease heat to lower, and simmer 20 minutes, until finally potatoes are tender.
  2. Heat remaining oil in a separate skillet more than medium-substantial heat, and cook the paneer on both sides, till golden brown. Drain on paper towels. Location in a bowl with adequate 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. Deliver to a boil, and carry on cooking 2 to three minutes. Season with salt to taste.

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