103. Navrattan Korma

Updated at: Tue, 06 Aug 2024 07:33:19 GMT

Step 1

Soak the cashews for the onion/cashew paste in room temperature water overnight.

Step 2

Set the rice to cook, using whatever method you prefer.

Step 3

Heat the oven to 160 degrees Celsius. Spread out the almonds and cashews for the garnish on an oven tray and roast for 5-10 minutes until golden. Remove and allow to cool, before giving them a rough chop and combining with the currants.

Step 4

Put the potatoes and cauliflower on a tray and roast in the oven until just cooked, about half an hour.

Step 5

In a pot of boiling water, add the onion and chilli and boil for around 5 minutes until soft. Drain the cashews of water, and put the chilli, onion and cashews into a food processor or blender and blend until smooth. You may need to spend extra time blending it until very smooth if you don’t do the stick blender method later.

Step 6

Add the carrots and beans to the boiling water and drain when just cooked, about 5 minutes.

Step 7

Now it’s finally time to make the gravy. In a large heavy bottomed pot or Dutch oven, melt the ghee until add the whole spices. Allow them to fry for a minute or two, then add the ginger and garlic and allow that to fry for a minute, before adding the onion/cashew paste. It is likely to sizzle so stir vigorously and turn down the heat. Add the ground spices at this point. Allow this to cook well, then add the stock and ensure nothing has stuck to the bottom of the pan. Cook this until all the flavours combine. If you’re after a really smooth curry, take out the whole spices (the larger ones at least) and blend with a stick blender (immersion blender). Then add the cream and honey, and cook for a further 5 minutes. Taste and add salt or chilli powder if you want more heat. Add all the cooked vegetables, the paneer, and stir through. Allow it to all warm through, and when you turn off the heat, stir through the rosewater. Serve with rice, topped with a little of the garnish.

1 liked

0 disliked