North Indian · Lunch, Dinner
Navratan korma
A festive Mughlai medley of mixed vegetables, paneer and fruit in a mild coconut-cashew gravy.
- Calories
- 752 kcal
- Protein
- 24 g
- Carbs
- 70 g
- Fat
- 42 g
- Prep
- 20 min
- Cook
- 25 min
Per serving, for one person.
Contains: tree_nut, dairy, coconut.
Ingredients
- 70 g Paneer
- 60 g Cauliflower
- 40 g Green beans
- 40 g Green peas
- ¾ carrot Carrots
- 40 g Pineapple
- 8 g Raisins
- 10 g Cashews
- 50 ml Coconut milk
- ¼ onion Onion
- ½ tsp Garam masala
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 40 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Steam or boil the cauliflower, beans, peas and carrot for 6 minutes until just tender.
- Heat oil, fry the onion for 5 minutes, then blend with the cashews and a little water to a smooth paste and return to the pan.
- Stir in the coconut milk, simmer 5 minutes, then add the vegetables, paneer, pineapple and raisins and simmer 6 minutes.
- Season with salt, finish with garam masala and coriander, and serve with the rice.
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