So, I got home from work the other day and I was so hungry I could hardly wait to get dinner ready.
I made this really tasty Navratan Korma but alas, I was so hungry I completely forgot to add the peas and the nuts at the end *LOL*.
Anyways, it tasted great still but next time I will add all the ingredients. And for the record, this dish is so good it will definitely go into my regular file.
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.
I didn't find paneer cheese so I substituted it with regular cottage cheese.
3 tablespoons vegetable oil,
divided
1/3 cup nuts, chopped (you can mix cashews,
pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can crushed tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1 T raisins
1 medium cauliflower, cut into florets
1/2 cup chopped carrots
1 cup frozen green peas
1 cup chopped potatoes
4 ounces paneer, cubed (Or use cottage cheese)
3/4 cup coconut milk
salt to taste
DIRECTIONS:
1. Heat 1 tablespoon oil in a large skillet over medium heat. 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, cauliflower and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. 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.
3. If you don't have paneer cheese, add cottage cheese straight to the skillet.
Stir coconut milk into the skillet with the vegetables. Add frozen peas. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste. Sprinkle nuts on top and serve with rice, salad and naan bread.
2 comments:
hm....!!
yet another indian dish we'll have to try out.
We've been so lazy and horrible with cooking. I whip something up if I have a spare moment for a week's worth of lunches, but that's it. Mark and I totally exhausted each day.
I am convinced you are so much the healthier for cooking, Eva. And happier, too, for putting pride in your food and being able to feed your loved ones with care.
keep it up! :-)
kitty, I think that after a long day at work, we get energy from the things we enjoy. I cook, and you take pictures. I might be a little healthier than you but you know, your picture wall is way more sophisticated than mine! :-)
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