Navratan Korma

Ingredients

• 300g Mixed vegetables (carrots, green beans, peas, potatoes)
• 100g Paneer, cubed
• 50g Cashew nuts, whole
• 30g Raisins
• 1 EL Ghee or oil
• 1 Onion, finely chopped
• 1 TL Ginger-garlic paste
• 1 TL Cumin powder
• 1/2 TL Turmeric powder
• 1 TL Garam Masala
• 1 TL Sugar
• 120ml Cream
• 60g Yogurt
• 50g Toasted almond slivers (for garnish)
• Frischer Koriander Fresh coriander, chopped (for garnish)

Instructions

1. Heat ghee or oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
2. Add the ginger-garlic paste and sauté for 1 minute until fragrant. Then stir in the cumin powder and turmeric powder and cook for 30 seconds.
3. Add the mixed vegetables (carrots, green beans, peas, potatoes). Add 1/2 cup of water, cover the pot, and let the vegetables simmer for 10-12 minutes until tender. Stir occasionally.
4. While the vegetables are cooking, blend the cashews with a little water to a smooth paste. Add the cashew paste, cream, and yogurt to the pot.
5. Stir in the Garam Masala, sugar, and raisins. Fold in the cubed paneer and simmer for another 5-7 minutes until the sauce thickens. Season with salt to taste.
6. Garnish the Navratan Korma with toasted almond slivers and fresh cilantro. Serve immediately with naan bread, rice, or roti.

Nutrition