Indian Chole Aloo Tikki
July 2, 2019NAVRATAN KORMA
INGREDIENTS
- Three tablespoons vegetable oil
- 1/3 cup mixed nuts (almonds, cashews, pistachios)
- One medium onion, grated
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1/2 cup green peas
- 1 cup diced potatoes
- One (8 ounces) can tomato sauce
- One teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- Two teaspoons ground coriander
- One teaspoon garam masala
- 4 ounces paneer, cubed
- 1/4 cup milk
- One cup of water
- 1/4 cup raisins
- 1/2 cup chopped carrots
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped fresh green beans
- 1/4 cup heavy cream
- salt to taste
DIRECTIONS
STEP 1
Heat 1 spoonful of oil over medium heat in a big skillet. In the skillet, place mixed nuts, boil and stir until golden brown, and set aside. Stir onion into the frying pan, and cook until tender. Mix in ginger paste and garlic paste, and cook 1 minute. Stir in cayenne pepper, tomato sauce, turmeric, coriander, and garam masala. Pour in water, and mix in carrots, green bell pepper, raisins, beans, peas, and potatoes. Bring to a boil. Decrease the heat to low and simmer till the potatoes are tender for 20 minutes.
Heat 1 spoonful of oil over medium heat in a big skillet. In the skillet, place mixed nuts, boil and stir until golden brown, and set aside. Stir onion into the frying pan, and cook until tender. Mix in ginger paste and garlic paste, and cook 1 minute. Stir in cayenne pepper, tomato sauce, turmeric, coriander, and garam masala. Pour in water, and mix in carrots, green bell pepper, raisins, beans, peas, and potatoes. Bring to a boil. Decrease the heat to low and simmer till the potatoes are tender for 20 minutes.
STEP 2
Heat the remaining oil over medium-high heat in a separate saucepan and cook the paneer on both sides until golden brown. Drain on towels made of paper. Place in a jar with enough warm water to soften for about 2 minutes, then mix with the vegetables into the pot. Add the vegetables and paneer to the skillet with the milk and cream. Bring to a boil and cook for 2 to 3 minutes. Season to taste with salt.
Heat the remaining oil over medium-high heat in a separate saucepan and cook the paneer on both sides until golden brown. Drain on towels made of paper. Place in a jar with enough warm water to soften for about 2 minutes, then mix with the vegetables into the pot. Add the vegetables and paneer to the skillet with the milk and cream. Bring to a boil and cook for 2 to 3 minutes. Season to taste with salt.