Nine-jeweled medley with a cashew-raisin sauce (Navratan korma) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 634) by Raghavan Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book’s suggested garam masala is Punjabi. See the Punjabi masala recipe p.26.

  • marthamora on March 15, 2022

    Agree use only one cup of water or less

  • rotud on July 05, 2020

    Sauce was absolutely delicious after blending, but I feel like 2 cups water was too much and diluted the final dish. I boiled off the water for about 10 minutes at the end instead of simmering covered, which thickened the sauce a bit but made the veggies mushy. The final outcome was still delicious. However, next time I will only reserve 1 cup of water for adding to the final sauce. Also I don't bother with frying the paneer, I think it's delicious as is.

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