Navaratan Korma Recipe

Inspired by India Clay Oven Bar and Grill

Time45m

Serves4

Fresh vegetable cooked with creamy cashew sauce.

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Ingredients

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Vegetables and Nuts

2 cups Mixed vegetables (carrots, peas, beans, cauliflower)

1 cup Cashews

1 medium Onion, finely chopped

1 tbs Ginger-garlic paste

2 pieces Green chilies, slit

1 tsp Cumin seeds

1 tsp turmeric powder

1 tsp Garam masala

to taste Celtic sea salt

2 tbs Cooking oil

1 cup Cream

1 cup Water

Method

Preparation Steps

Prepare the Cashew Paste

Soak cashews in warm water for 15 minutes. Drain and blend them into a smooth paste with a little water. Set aside.

Sauté the Vegetables

In a large pan, heat cooking oil over medium heat. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until golden brown.

Add Ginger-Garlic and Spices

Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes. Add turmeric powder and salt, and mix well.

Cook the Mixed Vegetables

Add the mixed vegetables to the pan. Stir well to combine. Pour in the water and cover the pan. Cook the vegetables until they are tender, about 10 minutes.

Combine Cashew Paste and Cream

Once the vegetables are cooked, lower the heat and add the cashew paste and cream. Stir well to incorporate everything.

Finish with Garam Masala

Sprinkle garam masala over the korma, stir gently, and cook for an additional 5 minutes. Adjust salt if needed.

Serve

Remove from heat and serve hot with naan or rice.