Navrattan Korma
Serves 4

©Shefaly Ravula

Ingredients:

2 teaspoons canola oil
½ onion, grated
2 teaspoons ginger/garlic paste
8 ounces tomato sauce (preferably no-salt-added)
½ teaspoon Indian chili powder
½ teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon Punjabi garam masala
3 cups assorted vegetables (all chopped in ½ inch pieces) such as:

The namesake for this Northern Indian dish, often found in restaurants, translates into “Curry of Nine Jewels”, the jewels referring to the gorgeous rainbow of vegetables one can use.  This recipe calls for 3 cups of chopped vegetables; if more are used, the flavor and intensity of the curry will diminish.  Though it’s often tempting to throw in extra veggies, if you do so, plan for it and adjust the spices and all the ingredients.  Traditionally made with ground nuts and heavy cream, in this version I’ve opted to use just a touch of milk for a well rounded “cream” gravy.

Method:

1. Heat oil in a medium saucepan over medium heat.
2. Scrape in the watery grated onion and beware of oil splash.
3. Saute the onions for about 5 minutes; slight browning of onions is okay.
4. Stir in the ginger and garlic paste and cook for a few minutes. This may stick to the pot so turn heat to low.
5. Pour in the tomato sauce and 1 cup water.
6. Stir in all the spices.
7. Add in the raw vegetables and bring heat to medium-high.
8. Add the raisins if using.  Add the salt. Bring to a boil and then reduce to simmer.
9. Add salt and paneer cubes.
10. Simmer partially covered for about 20 minutes or until dense vegetables like carrots are done.
11. Stir in the milk and cook for 5 more minutes.
12. Remove from heat and season to taste.

Notes:

To prepare paneer for a curry, slice the block of paneer horizontally/lengthwise into thirds.  Then cut each third into ½ inch wide strips. Then cut each strip into ½ inch cubes.

To fry paneer, heat oil over medium heat in a skillet, preferably nonstick.
Carefully, add the paneer with flat metal spatula or tongs. Every few minutes, rotate the cubes in the hot oil until lightly browned. Keep a lid nearby because the paneer will splatter. Drain on paper towel.