Wednesday, March 7, 2012

Navratan Korma

Adapted from 660 Curries by Raghavan Iyer. This was excellent and much easier than I expected. Modifications: ghee eliminated; roasted tofu subbed for paneer; vegetables increased and adapted for what was available; roasted instead of boiled.

The tofu: 1 lb tofu, drained, pressed, cubed, and roasted at 400F for about 30 minutes.

The vegetables:
1 c cauliflower florets cut to 1/2 inch across the top, roasted at 400F for 15 minutes
1 c red bell pepper, in 1/2 inch pieces, roasted at 400F for about 10 minutes
1 c green peas
1.5 c green beans, cut into 1 to 2 inch pieces
2 c carrot pieces, about 1/2 inch diameter by 1/4 inch thick
--- Steam peas, green beans, and carrots over 1 c water for about 5 minutes. Set steaming basket aside and leave steaming water in pot. (Use two baking trays for the roasting; put tofu and cauliflower in the oven first, then remove the cauliflower and use that baking tray for the peppers.)

The sauce:
1 c diced onion
1/3 c cashew pieces
1/3 c minced prunes, or raisins
1 T minced ginger root
1 clove garlic, minced
2 whole cloves
1/2 tsp cardamom seeds
1 bay leaf
1 T ketchup or tomato paste
1 t salt
3/4 t turmeric
3/4 t garam masala

--- Heat vegetable steaming water and add onion through bay leaf. Cook gently about 10 minutes or until onion is soft and prune pieces are plumped. Remove bay leaf and cloves. Transfer to blender and add ketchup, salt, turmeric, and garam masala. Blend well.

--- Put vegetables in pot and pour the sauce over them. Turn heat to low, just to reheat all ingredients gently. Add 1 c water to blender and blend again to get the rest of the sauce ingredients; add to pot and stir well. Serve when hot, over rice if desired.

1 comment:

  1. Yum, this looks great, Rosemary! Thanks for sharing it with me. - Leanne @ Healthful pursuit