Navrathna Kurma (Vegetable Curry)
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Posted by:irt
This vegetable curry dish is often garnished with silver foil and served with bread such as naan or paratha. Times listed do not include time to prep/cook mixed vegetables.
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Ingredients
3-4 oz. paneer (substitute cottage cheese, though paneer is best)
12 cups mixed vegetables, cooked (suggest mix of carrots, french beans, green peas, potatoes)
3 medium tomatoes
2 medium onions, chopped fine
1 tsp. ginger and garlic paste (make by combining fresh ground ginger and pressed garlic)
1 1/2 tsp. chili powder
1/2 tsp. turmeric powder
2 tsp. coriander powder
1 tsp. garam masala
6 oz. milk
3 tsp. fresh cream
3 tsp. ghee (clarified butter) plus extra for frying
Salt, to taste
Directions
- Place the whole tomatoes in hot water and let stand. After 10 minutes remove skin and chop tomatoes.
- While tomatoes soak, cut paneer into 1 inch sections and fry over medium-high heat in a shallow skillet with 3 tsp. ghee. Paneer should be a light golden color on both sides when ready. Remove to paper towels.
- Heat ghee in a skillet and fry the onions until lightly browned, about 8 minutes. Add the ginger and garlic paste, and continue frying for 1 minute.
- Add the chopped tomatoes, turmeric, coriander, chili powder, garam masala and salt and continue frying for about 5 minutes.
- Add the cooked vegetables, milk, cream and fried paneer and continue cooking for about 10 minutes .
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