Chef Nitin Mehra,
East India Company
East India Company’s signature navratan korma mixes a medley of nine vegetables in ginger-garlic cream gravy to wow meat-eaters and vegetarians alike. Rich and nutritious, korma is Chef Nitin’s ultimate comfort food. It can easily stand alone as a meal or side.
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 handful of green peas
1/2 cup chopped french beans
1/2 cup chopped cauliflower
1 green pepper, chopped
1/2 cup green cabbage, chopped
1 opo squash, peeled and chopped
1/2 cup chopped cluster beans
1/4 cup cashew nuts and raisins
1 Tbsp ghee
6 Tbsp vegetable oil
2 grated onions
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
salt to taste
1 tsp turmeric powder
1 1/2 tsp red chilli powder
1 tsp coriander powder
2 tsp garam masala powder
1 cup milk or water
3/4 cup grated paneer
2 Tbsp cream
cilantro leaves to taste
- To boiling water, add potato and cook until tender. Drain and set aside.
- Add tomatoes to boiling water for 2-3 minutes.
- Transfer to a bowl of ice water to cool.
- Peel skins and purée tomatoes in a blender.
- Heat ghee in a saucepan on medium. Add cashews and raisins and cook for 1 minute.
- Heat oil in a separate large pan. Fry onions with ginger and garlic paste until golden brown.
- Add salt, turmeric, red chilli powder, coriander and garam masala. Fry for 2-3 minutes.
- Add tomato purée and sautéed cashews and raisins to onions and spices. Stir well and cook for 4 minutes. Ensure the mixture does not stick to the bottom of the pan.
- Add milk or water. Bring to a boil then reduce heat and cook until thick.
- Add paneer and stir well.
- Add potatoes and the rest of the chopped vegetables. Cook until al dente.
- Add cream and cilantro to finish. Serve hot with basmati rice or naan.
Yield 4-6 servings