Meats & Fish
3 cups Vegetables, assorted
5 oz Grated paneer (may substitue mozarella or other mild cheese)
1 15 oz can Tomatoes, chopped or tomato sauce
2 ea Onions
1-1/2 tsp Ginger paste or 2 tsp grated fresh ginger
1-1/2 tsp Minced garlic
2 tsp Salt
1 tsp Turmeric
1/2 tsp Red chili powder
1 tsp Corriander powder
2 tsp Garam masala powder
2 Tbs Cream
6 Tbs Olive oil
1 Tbs Ghee or butter
1 cup Milk
2 Tbs Cashew nuts
2 Tbs Raisins, golden
From www.indianfoodforever.com/vegetables/navratan-korma.html, 3/09.
Peel as appropriate and boil vegetables for respective necessary times, e.g., potatoes for 30 minutes, baby carrots or squash for 10 minutes, etc. Add appropriate amount of salt to water.
Fry the cashews and raisins in ghee for about one minute on medium heat.
Heat oil in a pan and fry onions, ginger and garlic until golden brown.
Add 1/2-1 tsp salt, turmeric powder, red chili powder, corriander powder, garam masala and fry for 2-3 minutes.
Add tomato and fried cashews and raisins. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to the bottom of the pan.
Add milk and bring to a boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Chop the boiled vegetables, add to the gravy, and cook for 5-7 minutes.