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Navratan
Korma
Ingredients
- 3
tablespoons vegetable oil, divided
- 1/3 cup
mixed nuts (cashews, pistachios, almonds)
- 1 medium
onion, grated
- 1/2
teaspoon garlic paste
- 1/2
teaspoon ginger paste
- 1 (8
ounce) can tomato sauce
- 1
teaspoon cayenne pepper
- 1/2
teaspoon ground turmeric
- 2
teaspoons ground coriander
- 1
teaspoon garam masala
- 1 cup
water
- 1/4 cup
raisins
- 1/2 cup
chopped carrots
- 1/2 cup
chopped green bell pepper
- 1/2 cup
chopped fresh green beans
- 1/2 cup
green peas
- 1 cup
chopped potatoes
- 4 ounces
paneer, cubed
- 1/4 cup
milk
- 1/4 cup
heavy cream
- salt to
taste
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Method
- Heat 1
tablespoon oil in a large frying pan over medium
heat.
- Place
mixed nuts in the frying pan, cook and stir until golden
brown, and set aside.
- Stir
onion 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 frying pan over medium-high
heat, and cook the paneer on both sides, until golden
brown.
- Place
in a bowl with enough hot water to cover for about 2
minutes to soften, then stir into the frying pan with
the vegetables.
- Stir milk
and cream in vegetables and paneer. Bring to a boil, and
continue cooking 2 to 3 minutes. Season with salt to
taste.
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