Navratan Korma Indian Recipe

Navratan Korma Indian Recipe

Ingredients

• 3 teaspoons safflower or other neutral oil, divided
• seeds from 2 to 3 cardamom pods (1/4 teaspoon seeds)
• 7 cloves
• 2 bay leaves
• 2 1/2 cups chopped red or white onion
• 1 (2-inch) knob of ginger, chopped
• 5 cloves garlic, chopped
• 1/2 cup raw cashews
• 2 1/2 cups water, divided
• 1 teaspoon ground coriander
• 1/2 teaspoon Garam Masala
• 1/4 to 1/2 teaspoon cayenne
• 5 cups chopped vegetables (cauliflower, potato, carrot, green beans, pressed tofu, peas, zucchini, red bell pepper, corn, edamame, broccoli, or eggplant)
• 3/4 to 1 1/4 teaspoon salt
• 1/4 teaspoon raw sugar
• 3 to 4 tablespoons golden raisins or other dried fruit, divided
• 3 tablespoons chopped pistachio or cashews or almond slivers, divided

Method

1. Heat 2 teaspoons of oil in a large skillet over medium heat
2. Once the oil is hot, add the cardamom seeds, cloves, and bay leaves
3. Cook until fragrant, about 1 minute.
4. Add the onion, ginger, and garlic and cook for 2 minutes.
5. Add the cashews, then stir in 1 cup of water and bring to a rolling boil, about 5 minutes.
6. Cook until the cashews are slightly tender, about 2 minutes
7. Cool the mixture slightly, then transfer to a blender and blend to a smooth paste
8. Set aside
9. In a large skillet, add the remaining 1 teaspoon oil and heat over medium heat
10. Add the ground coriander, garam masala, and cayenne and cook for a few seconds until fragrant.
11. Stir in the onion-cashew mixture and cook until the mixture thickens and starts to leave the edges, 10 to 12 minutes.
12. Add the vegetables and 1 1/2 to 2 cups of water to cover most of the vegetables
13. Add salt and sugar
14. Mix well, cover, and cook over medium heat for 15 minutes
15. Taste and adjust the salt, sweetness, and spices, if needed
16. Add 2 tablespoons of raisins and 2 tablespoons of the nuts
17. Cover and continue to cook until the vegetables are tender, 10 minutes
18. Serve garnished with the remaining raisins, if desired and the chopped nuts
19. Serve with puffy naan or other flatbreads

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