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Navratna Korma (Vegetable Stew)
by Laura Holmes
Magazine Issue: U.S. Vol. 5.2
Navratna Korma
(Vegetable Stew)

(serves 6)

4 oz paneer, fried*
2 cups mixed boiled vegetables
(carrots, string beans, peas, potatoes)
3 tomatoes
2 onions
1 t ginger
1/2 t turmeric powder
2 t coriander powder
1 1/2 t chili powder
1 t garam masala**
1 cup milk
3 T cream
3 T ghee (see Naan recipe)
Salt to taste
Ghee for frying

Grate the onions on a cheese grater or in a food processor. Remove tomato skins by placing them in boiling water 1-2 minutes. Chop and set aside. Cut paneer into small pieces and deep fry in ghee. Heat three tablespoons of ghee in a pot and fry onions two minutes. Add the ginger, frying 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chili powder, garam masala and salt. Fry 3-4 minutes. Add the boiled veggies, cream, milk and fried paneer and cook two minutes. (Cooked chicken can be added at the end if desired.)

*Paneer: Paneer is a homemade, unripened cheese with a texture similar to tofu. It's very common in vegetarian Indian dishes.

**Garam Masala: A very common spice mixture made by grinding together equal parts whole, toasted clove, cardamom, cinnamon and black peppercorns. (This is a basic version; garam masala varies widely depending on the cook and the region.)

Recipe note: do not use olive oil when cooking Indian! The flavors just don't match.

Cross References:
Green Chutney
Nawabi Curry

Original Source:
Indian Food

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