Navratan Korma
- Number of Servings: 8
Ingredients
Corn Oil, 6 tbsp Onions, raw, 4 large (minced and squeezed to remove moisture)Ginger Root, 1 tsp, mincedGarlic, 1 tsp, mincedPepper, red or cayenne, 1 tsp Cumin seed, ground, 1 tsp Garam Masala, 1 tsp Tumeric, ground 1 tspRed Ripe Tomatoes, 2 medium whole (2-3/5" dia), choppedGranulated Sugar, 1 tsp Salt, 1 tspLight Cream (coffee cream or table cream), 6 tbsp Peas, frozen, 0.5 cup Baked Potato (baked potatoes), 1 potato (2-1/3" x 4-3/4") Almonds, .5 cup, slivered Raisins, .25 cup, packed Pistachios, .25 cup, choppedWalnuts, .25 cup, chopped
Heat oil and add onions. Saute until golden and then add ginger and garlic. Saute for a minute and all the powdered spices. Stir well. Stir in the tomatoes and cook until they are pulpy. Add the salt and sugar. Remove from heat and stir in light cream.
In the mean time, simmer all the vegetables until they are cooked, but crisp.
Add the drained vegetables, nuts, and raisins to the sauce. Heat gently, then serve over brown basmati.
Number of Servings: 8
Recipe submitted by SparkPeople user POLARG.
In the mean time, simmer all the vegetables until they are cooked, but crisp.
Add the drained vegetables, nuts, and raisins to the sauce. Heat gently, then serve over brown basmati.
Number of Servings: 8
Recipe submitted by SparkPeople user POLARG.
Nutritional Info Amount Per Serving
- Calories: 275.2
- Total Fat: 20.1 g
- Cholesterol: 7.4 mg
- Sodium: 324.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.2 g
- Protein: 5.3 g