[250] in Vegetarian_Support_Group
LACTO: Navrattan Korma [rec.food.veg.cooking #3559]
daemon@ATHENA.MIT.EDU (elsiedee@MIT.EDU)
Sat Nov 12 19:31:35 1994
From: elsiedee@MIT.EDU
Date: Sat, 12 Nov 94 19:30:58 -0500
To: vsg@MIT.EDU
------ Forwarded Article <CyyxtE.JCH@bisco.canet.ca>
------ From atri@crazies.eecs.umich.edu (Atri Indiresan)
In article <CyyI0E.DB3@bisco.canet.ca> Sandhya.Jaideep@ebay.sun.com (Sandhya Jaideep) writes:
Sandhya> Hi, I am looking for the recipe for Navrattan Korma.
Here's one from "The Graduate Student's Guide to Indian Recipes"
by Somesh Rao
(available by anon FTP at wpi.wpi.edu in recipes/indian.recipes.*)
Navrathna Kurma
Serves 6
Quantity Ingredient
100 grams Paneer (or cottage cheese)
2 teacups Mixed boiled vegetables
(carrots, french beans, green peas, potatoes)
3 Tomatoes
2 Onions
1 t Ginger and garlic paste
1.5 t Chili powder
0.5 t Turmeric powder
2 t Coriander powder
1 t Garam Masala
1 teacup Milk
3 t Fresh cream
3 t Ghee
to taste Salt
Ghee for deep frying
Method
Grate the onions.
Put the tomatoes in hot water. After 10 minutes take off the skin and chop.
Cut the paneer into small pieces and deep fry in ghee.
Heat oil in a vessel and fry the onions for a few minutes.
Add the ginger and garlic paste, and fry for minute.
Add the chopped tomatoes, turmeric powder, coriander powder and chili powder,
Garam Masala and salt. Fry for at least 3-4 minutes.
Add the boiled vegetables, milk, cream and fried paneer pieces.
Cook for a few minutes.
Serve hot decorated with silver foil.
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