Recipe Navratan Korma (9 Precious Jewels)

karadekoolaid

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4 Aug 2021
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Location
Caracas, Venezuela
Ingredients:
2 medium onions
12 cashew nuts
1-2 fresh green finger chiles
100 gms each of : potatoes, peas, carrots, green beans, cauliflower (or vegetables of choice)
6-8 cashew nuts
6-8 almonds
2 - 3 tbsps raisins, currants or sultanas
100 gms paneer, cut into cubes
20 mls greek yoghurt
1/2 tsp hot chile pepper, cumin powder, garam masala
1 tsp coriander powder
2 cardamom pods
1 cinnamon stick
4-5 cloves
2 bay leaves
1 tsp grated ginger
1 ring of pineapple, cubed
1 tsp salt
A little butter or ghee for frying
Method:
  • Soak the cashew nuts in a little water for 20 minutes to soften them.
  • Slice the onion thinly and sweat gently in the ghee until soft and translucent (about 20 minutes). Do NOT allow the onion to brown.
  • Blend the onion, the finger chiles and the cashews to a paste and set aside.
  • Dicethe potatoes,slice the carrots into half moons, cut the beans into 2 or 3 pieces and separate the cauliflower into equal-sized florets.
  • Boil a pan of (salted) water and cook the vegetables briefly. You want to maintain the texture, so don´t overcook. Remember that each vegetable cooks in a different time. Drain the vegetables, saving some of the cooking water, and set aside.
  • Heat a small amount of ghee in a large pan and add the cardamom seeds, cinnamon, the cloves and the bay leaves. As soon as they release their aromas, add the ginger and the rest of the spices. Stir-fry for 30 seconds.
  • Now add the onion puree and gently stir in the yoghurt. If the mixture looks too thick, add a little cooking water.
  • Add the cashews, almonds, raisins, paneer, cooked vegetables and pineapple. Season with the salt. Bring to a simmer, stirring gently, and cook for about 5 minutes until the flavours are well mixed in.


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