Like many recipes, there are many variations out there, for example, Muglai cuisine generates from the Northern parts of India while the addition of the bay leaves is something more commonly found in Southern regions.
Navratan Korma
Adapted from Manjula's Kitchen
Ingredients:
8 servings
2 cups chopped cauliflower
1 cup chopped green beans
1/2 cup sliced carrot
1 cup green peas
1 cups chopped red bell pepper
1 seeded finely chopped green chili\pepper
2 tablespoons shredded fresh ginger
4 tablespoons finely chopped cilantro
2/3 cups paneer cheese, lightly fried till light golden in color
6 tablespoons oil
pinch of hing
1 teaspoon cumin seed
2 tablespoons coriander powder
1/2 teaspoon tumeric
1 teaspoon red chili powder
3-4 bay leaves
1 teaspoon garam masala
1 teaspoon amchoor powder (mango powder)
2 cups milk
1 tablespoon cornstarch
1/2 cup cashews
Directions:
Mix milk and cornstarch,, set aside.
Cut paneer cheese into small cubes, fry lightly in butter till light golden in color, set aside
Make a paste with the ginger, chili, tumeric, red chili powder, coriander powder and 3 tablespoons of water.
Heat oil in a heavy bottomed pot, add pinch of hing and cumin seeds. When your seeds being to crack add bay leaves and spice paste. Cook for a few seconds until spices begin to seperate from the oil (don't let them burn).
Add cauliflower, green beans and carrots. Cover and cook veggies for 6-8 minutes until they are cooked about half way, turning occasionally (If veggies begin to dry out a bit too much while frying, you can add a small bit of water).
Add a pinch of salt, red bell pepper, paneer cheese, green peas and milk mixture, and cook until veggies are tender adding more milk or cream for additional sauce.
Add cilantro, cashews, garam masala, and amchoor powder, mix in well, remove bay leaves and serve.
NOTES:
I like to serve it over rice and have naan bread on the side. I also usually add cream if more liquid is needed instead of milk to avoid thinning the sauce too much.
You can add potato and tomato to the veggie mixture, add potato when adding in the cauliflower and use the tomato as a garnish or add when adding the garam masala.
Garam masala is meant to be used like a fresh herb, adding it to your dish at the end.
We always make a batch this size so we have leftovers, but feel free to modify the recipe easily by cutting the ingredients in half.
I made this for my sweetie's birthday dinner...a few of his favorites....Chana Masala (a chickpea curry), Navratan Korma and Butter Chicken over Basmati rice.
Ciao for now and until next time Happy Cookin'