Navratan Korma
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50 | ml | Sunflower oil |
| 200 | g | Onions prepared and chopped |
| 350 | g | KNORR PATAKS Korma Spice Blend Paste |
| 200 | ml | Water |
| 400 | g | Tinned tomatoes chopped |
| 200 | g | Frozen peas blanched and refreshed |
| 200 | g | Cauliflower florets, blanched and refreshed |
| 200 | g | Green beans halved, blanched and ref |
| 200 | g | Carrots diced, blanched and refreshed |
| 200 | g | Potatoes diced, blanched and refreshed |
| Paneer x 500g diced into 1/2" pieces | ||
| 50 | g | Cashew roughly chopped |
| 100 | g | Pineapple prepared and diced |
| 100 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 15 | g | Coriander washed and chopped |
Preparation
Advanced preparation
Prepare ingredients as above. Warm serving dishes.
Method
1. Heat the oil in a suitable pan over a medium to high heat. Add the onions and cook for 10 minutes until golden and soft.
2. Add the korma paste and water bring to the boil and simmer for 10 minutes or until water has evaporated.
3. Add the tomatoes and continue to cook for 5 minutes over a medium heat.
4. Add the vegetables, paneer and cashews continue to cook for 2 minutes before adding the pineapple, cream and half the coriander. Bring back to the boil.
5. Serve in warmed dishes and garnish with remaining chopped coriander.
Service Hint
Serve with KNORR Long Grain Rice, pappadums and Pataks naan breads and chutneys.
Handy Hint
Chicken could be added instead of the paneer.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
