Food 
VEGAN NAVRATAN KORMA
Ingredients
- 1 cup of mixed vegetables carrots, green beans, peas, cauliflower, etc.
- 1 cup of diced potatoes
- 1 cup of diced paneer optional
- 1/2 cup of cashews
- 1 onion chopped
- 2 garlic cloves minced
- 1 tbsp of grated ginger
- 1 cup of tomato puree
- 1/4 cup of coconut milk
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 tsp of garam masala
- 1/2 tsp of turmeric powder
- Salt to taste
- 1 tbsp of oil
- 1/4 cup of chopped coriander leaves for garnish
Instructions
- In a large pot, bring water to a boil and add the mixed vegetables and diced potatoes. Cook them until they are tender, about 10-15 minutes. Drain the vegetables and set them aside.
- In a skillet, heat oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it is translucent.
- Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
- Add the tomato puree to the skillet and stir well. Add the ground cumin, ground coriander, garam masala, turmeric powder, and salt to taste. Cook the mixture for 10-15 minutes until the sauce thickens.
- In a food processor or blender, blend the cashews with 1/4 cup of water until you get a smooth paste.
- Add the cashew paste and coconut milk to the tomato sauce in the skillet. Stir well and cook for another 5 minutes.
- Add the cooked vegetables and paneer (if using) to the skillet. Cook for another 5-10 minutes until everything is heated through and the flavors have melded.
- Garnish the Navratan Korma with chopped coriander leaves and serve hot with rice or naan bread.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 17g | Total Carbohydrates: 34g | Dietary Fiber: 6g | Protein: 10g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
