Mughlai (Delhi & Lahore)
Vegetarian Navratan Korma
A South Asian korma of cashews, potatoes and cauliflower, with a kick of chilli, simmered on the stove. It comes to the table with naan bread.
55 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 35 min · 55 min total
- medium
- 1
Heat ghee or oil in a large saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until browned.
- 2
Add curry paste, cashews and chilli. Cook, stirring, for 1 minute. Add stock and potatoes, bring to the boil, then reduce heat and simmer, covered, for 15 minutes.
- 3
Add vegetables. Combine yoghurt and cream, stir into curry, then simmer, covered, for 10-15 minutes or until vegetables are tender. Serve with naan bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
