Have a great day - eat something healthy.

Saturday, April 17, 2010

Navratan Korma

This dish blew our socks off! It’s luxuriously subtle and complex and tastes utterly authentic.

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."

Prep Time:10 Min
Cook Time:25 Min
Ready In:35 Min

Original Recipe Yield 4 servings

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds – I used all cashews)
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 (peel and microwave for 3 minutes first)
4 ounces extra-firm tofu, patted dry and cubed
1/4 cup plain soy milk (I use Silk)
1/4 cup soy creamer (I use Silk)
salt to taste

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 carrots and potatoes are tender.

Heat remaining oil in a separate skillet over medium-high heat, and cook the tofu 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.

Nutritional Information
Amount Per Serving Calories: 378 | Total Fat: 24.8g | Cholesterol: 26mg

adapted from allrecipes.com

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