This recipe calls for Korma Paste Pots
Our authentic blend of aromatic spices and coconut for a beautifully balanced Korma dish, packed into a handy pot for two.
Navratan Korma
Our creamy Navratan Korma is made up of nine different veggies, fruit and nuts – making this our go-to celebration dish.
Ingredients
Serves 4 people
- 50ml Oil
- 250g Onions chopped
- 1 no.s Bay leaves
- 3no.s Green cardamom
- 1 Patak's Korma Paste pot
- 1tbsp Ginger finely chopped / puree
- 1tbsp Garlic finely chopped / puree
- 200ml Water
- 2tbsp Tomato puree
- 50g Frozen peas
- 150g Cauliflower florets
- 100g Green beans halved
- 100g Carrots diced
- 100g Potatoes diced
- 150g Paneer diced
- 25g Cashewnuts
- 1 Pineapple (cut into cubes, retain shell for serving)
- 125ml Double cream
- 1tbsp Fresh coriander chopped
Method
- Blanch all the vegetables, by first placing the hard vegetables (cauliflower, carrots and potatoes) into hot salted water for 10 minutes. For the final 2-3 minutes, add the softer vegetables (peas & beans). Afterwards, refresh all the vegetables in cold water to retain their colour.
- Heat the oil in a suitable pan over a medium to high heat. Crackle the Green Cardamom & bay leaves. Add the onions and cook till golden brown and soft.
- Add the garlic and ginger, Pataks Korma paste and 70 ml water, cook on medium heat until all the water has evaporated.
- Add the tomato Paste and 100 ml water and continue to cook for 2 minutes over a medium heat, then blend it to a smooth puree consistency.
- Place the blended sauce back into the pan and 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 and cook until the sauce coats the vegetables
- Serve in warmed dishes and garnish with remaining chopped coriander.
-
Serves 4 people
- 50ml Oil
- 250g Onions chopped
- 1 no.s Bay leaves
- 3no.s Green cardamom
- 1 Patak's Korma Paste pot
- 1tbsp Ginger finely chopped / puree
- 1tbsp Garlic finely chopped / puree
- 200ml Water
- 2tbsp Tomato puree
- 50g Frozen peas
- 150g Cauliflower florets
- 100g Green beans halved
- 100g Carrots diced
- 100g Potatoes diced
- 150g Paneer diced
- 25g Cashewnuts
- 1 Pineapple (cut into cubes, retain shell for serving)
- 125ml Double cream
- 1tbsp Fresh coriander chopped
-
- Blanch all the vegetables, by first placing the hard vegetables (cauliflower, carrots and potatoes) into hot salted water for 10 minutes. For the final 2-3 minutes, add the softer vegetables (peas & beans). Afterwards, refresh all the vegetables in cold water to retain their colour.
- Heat the oil in a suitable pan over a medium to high heat. Crackle the Green Cardamom & bay leaves. Add the onions and cook till golden brown and soft.
- Add the garlic and ginger, Pataks Korma paste and 70 ml water, cook on medium heat until all the water has evaporated.
- Add the tomato Paste and 100 ml water and continue to cook for 2 minutes over a medium heat, then blend it to a smooth puree consistency.
- Place the blended sauce back into the pan and 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 and cook until the sauce coats the vegetables
- Serve in warmed dishes and garnish with remaining chopped coriander.
