Vegetarian

Navratan Korma takes 5 minutes to prepare.

Navratan Korma takes 30 minutes to cook.

Navratan Korma makes 4 servings.

The ingredients for Navratan Korma are:

Ingredients:
*Canola Oil, 3 tbsp (remove)
Mixed Nuts, dry roasted, 0.333 cup (remove)
Onions, raw, 1 slice, medium (1/8" thick) (remove)
*Garlic Paste, 1 serving (remove)
*Ginger Root - Fresh/Raw (1 Tsp), 0.5 serving (remove)
Garlic, 0.5 tsp (remove)
Tomato Paste, 1.333 can (6 oz) (remove)
Pepper, red or cayenne, 0.5 tsp (remove)
*ground tumeric, 0.5 tsp (remove)
*Coriander, ground, 2 tsp (remove)
*Garam Masala, 1 tsp (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Raisins, 0.25 cup, packed (remove)
Carrots, raw, 0.5 cup, chopped (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
Green Beans (snap), 0.5 cup (remove)
Peas, frozen, 0.5 cup (remove)
*Potato, raw, 1 cup diced (remove)
Milk, 2%, 0.25 cup (remove)
Heavy Whipping Cream, 0.25 cup, whipped (remove)
Salt, 2 tsp (remove)
*Tofu, sprouted, firm (Wildwood) 3 oz/1 serv, 1.333 serving (remove)

Here is how you make Navratan Korma:

Ingredients3 tablespoons vegetable oil, divided1/3 cup mixed nuts (cashews, pistachios, almonds)1 medium onion, grated1/2 teaspoon garlic paste1/2 teaspoon ginger paste1 (8 ounce) can tomato sauce1 teaspoon cayenne pepper1/2 teaspoon ground turmeric2 teaspoons ground coriander1 teaspoon garam masala1 cup water1/4 cup raisins1/2 cup chopped carrots1/2 cup chopped green bell pepper1/2 cup chopped fresh green beans1/2 cup green peas1 cup chopped potatoes4 ounces paneer, cubed1/4 cup milk1/4 cup heavy creamsalt to tasteDirectionsHeat 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 potatoes are tender.Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer 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.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user FIREBRAT.

The nutritional information for Navratan Korma is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 365.2

• Total Fat: 21.6 g
• Cholesterol: 11.5 mg
• Sodium: 1,661.1 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 7.3 g
• Protein: 10.7 g

Navratan Korma is Indian cuisine.

The dietary needs meet for Navratan Korma is Vegetarian