Entertaining the Indian way involves a soiree of chatter, chai, samosas, vada, coffee, laughs and then begins a never ending buffet of deliciousness. There’s something very pleasant about food when eaten in good company which is prepared with love. Every Indian household has their version of this very famous NAVRATAN KORMA which needs no introduction, some add less vegetables and some more, different spices which can change the appearance and the tastes even if so slightly. This MUGHLAI dish generally consists of cashew paste along with a good dose of heavy cream or even milk. It’s a staple in an Indian restaurant menu and a way to bump up the buffet for a vegetarian party.
I am from the South. I love a good sit down meal which includes rice, sambhar, poriyal(vegetable dish), ends with rasam(at least for me, but my husband would beg to disagree). But growing up in a cosmo place, mum had lots of friends from various parts of India and she loved to experiment. She introduced me to North Indian food and it’s varieties and I love it. This is my version and not the traditional one, which is simple and has pleased many on occasions and has also graced the table for just the four of us many times. With hot phulkas or naan this is a keeper.
1/2 cup each PRE COOKED cauliflower, beans, carrot, peas, potatoes, bell pepper(2 colors)
1/2 cup diced paneer light browned
1 large onion chopped
1 tomato chopped
2 tsp of fresh ginger/garlic paste
4 green chillies(adjust according to your taste)
10 raisins(soak in water for 10 minutes)
1 tsp garam masala
1 tsp degi mirch powder( a bright red chilly powder made of a different chilly which is less spicier)
1 tsp toasted cumin powder
1. In a large pan add oil as required to saute. Add onions and cook on low flame until very lightly brown.
2. Add ginger garlic paste and chopped green chillies. Fry for a minute.
3. Then add the tomatoes, almonds, degi mirch powder, garam masala and cook for 2 min.
4. Add a glass of water and let it cook for 15 minutes on low flame.
5. Grind the above mixture to a fine paste.
6. In a pan, add oil/butter add the ground paste along with the cooked vegetables, paneer, raisins. Simmer for 10 minutes uncovered as the vegetable are already cooked. Make sure not to parboil or overcook the vegetables. Because you fry the paneer, it will not disintegrate in the Curry when simmering.
7. Add toasted cumin powder and garnish with coriander or chopped almonds.