I've been trying out various korma recipes over the years and this is one of our favorites. 

Navratan Korma

Serves 4

Ingredients:
1 Tbs ghee or butter
1/3 Cup mixed dried fruits and nuts (cashews, raisins, sultanas etc)
3 Tbs vegetable oil
1 Tbs ginger-garlic paste
1/2 tsp turmeric
1/2 tsp ground chili powder (or cayenne)
1 tsp coriander powder
2 tsp garam masala
1 Medium onion, grated
1 8oz can tomato sauce
1/4 Cup milk
1/4 Cup heavy cream
3 Cups boiled vegetables (potatoes, cauliflower, carrots, peas, bell pepper, green beans)
Salt to taste

First off, I think one of the keys to a great dish is by making your own ginger-garlic paste. 
To do so, buy fresh ginger and two bulbs fresh garlic. 
Peel the ginger and slice it into small chunks, then whirl in a food processor until it forms a paste. 
Do the same with the garlic, then mix the two together with 1/4 tsp of turmeric and a little salt. 
You can store this in the fridge for a week or up to a month in the freezer. 
Yes, I know it is time consuming to peel all the garlic, but trust me, it's worth it.

1. Whirl together the sliced and peeled ginger in a food processor.
2. Do the same with the garlic, then whiz together with turmeric and salt to make a paste
3. Boil vegetables and set aside. 
4. Heat ghee/butter and lightly fry raisins and nuts for about a minute on medium heat. 
5. Add oil to the pan and fry the grated onion and ginger-garlic paste til golden.
6. Add turmeric, red chili powder, coriander powder, and garam masala to the mix 
and fry for a couple of minutes.
7. Add tomato sauce. Stir well for about 4 minutes, taking care not to let it stick to the pan.
8. Add milk and cream, and bring to a boil. Reduce heat and cook until sauce thickens. 
For a richer taste, add 1/2 cup of heavy cream instead of half milk and half cream.
9. Add vegetables and mix well. Simmer for another 5-7 minutes or until thickened.


For added flavor, try adding a little cardamom, clove and cinnamon to the mix. YUM!

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