Navratan Korma

NKThis is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce.


  • 3 tbsps vegetable oil, divided
  • 1/3 cup mixed nuts(cashews, pistachios, almonds)
  • 1 medium onion, grated
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • 1 (8 ounce) can tomato sauce
  • 1 tsp cayenne pepper
  • ½ tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp gram masala
  • 1 cup water
  • ¼ cup raisins
  • ½ cup chopped carrots
  • ½ cup chopped fresh green beans
  • ½ cup chopped potatoes
  • 4 ounce paneer, cubed
  • ¼ cup milk
  • ¼ cup heavy cream
  • salt to taste


  1. Heat 1 tbsp. oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, cook 1 min. Stir in tomato sauce, cayenne pepper, tumeric, coriander, and gram masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 min., until potatoes are tender.
  2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 min to soften, then stir into the skillet with the vegetables.
  3. Stir milk and cream into the skillets with the vegetables and paneer. Bring to a boil, and continue cooking 2 0r 3 minutes. Season with salt to taste. Serve with Basmati rice, brown rice or naan.