Navratan Korma

Recipe View 5 mins Toast the Nuts: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the mixed nuts and cook, stirring frequently, until golden brown (about 3-5 minutes). Remove from skillet and set aside.

Recipe View 6 mins Sauté Aromatics: Add the grated onion to the same skillet and cook until softened and translucent (about 5 minutes). Stir in the garlic and ginger paste and cook for 1 minute until fragrant.

Recipe View 2 mins Build the Sauce: Stir in the tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Cook for 2 minutes, allowing the spices to bloom and release their flavors.

Recipe View 20 mins Simmer Vegetables: Pour in the water and add the raisins, carrots, green bell pepper, green beans, peas, and potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.

Recipe View 6 mins Prepare Paneer: While the vegetables are simmering, heat the remaining 2 tablespoons of oil in a separate skillet over medium-high heat. Cook the paneer cubes on all sides until golden brown (about 4-6 minutes). Drain on paper towels, then soak in hot water for 2 minutes to soften.

Recipe View 3 mins Combine and Finish: Gently stir the softened paneer into the skillet with the vegetables. Add the milk and heavy cream. Bring to a gentle boil, and cook for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt to taste.

Recipe View 0 mins Garnish and Serve: Garnish with the toasted nuts and serve hot with naan bread or rice.