Tuesday, March 5, 2013

Navratna Korma

Fairly quick to make...came out just like the restaurants...

In a pot, heat some water, add chopped green beans, diced carrots and fairly small diced cauliflower, with a pinch of salt and let it boil till the beans are cooked. In a small microwavable bowl, add one roughly chopped medium-big white onion and microwave for a minute or two, till it softens. Add a handful of cashewnut pieces to this bowl (with hot water), let it sit for about 10-15 mins or so, and then grind into a fine paste. Heat some oil in a pan (could use ghee), saute a handful of whole cashews and keep aside. Saute some mushrooms and keep aside. Add some more oil to the pan, add the onion-cashew paste, some ginger and garlic paste and saute for a few minutes. Once the raw onion smell is gone, add the boiled vegetables, along with some of the stock, and let the curry simmer. Add the mushrooms, cashews, some dried cranberries (originally, raisins are used), some salt, sugar, and a pinch of garam masala. Reduce the flame and add beaten yoghurt (I used whole milk), taking care that the curry doesn't separate. Add a dash of cream and let it simmer some more. Add diced apple and canned pineapple, along with a handful of chopped cilantro, mix everything and let it simmer on a very low heat for a couple more minutes. Serve warm.

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