How to Make Indian Navratan Korma Asian Cooking Recipe Cuisine

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India Navratan Korma


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 3 tablespoons vegetable oil, divided

  1/3 cup mixed nuts (cashews, pistachios, almonds)

  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

  4 ounces paneer, cubed

  1/4 cup milk

  1/4 cup heavy cream

  salt to taste


Directions:

 1. 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 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. 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.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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