Navratan Korma

Product :saffron
Category : starters
Nº of Portions :4
Origin : India
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Prepare the saffron infusion and set aside. Prepare all the vegetables, then parboil them, refresh and set aside. Gently fry the sliced cheese in a non-stick pan and set aside. Grind the garlic, ginger, coriander leaves and green chilli peppers to a paste then gently fry it in ghee or oil, stir in a little of the milk, until it takes a golden colour. Add all the vegetables and continue to fry on a low to medium heat. When the vegetables take on some colour, about 5 minutes, add the garam masala, cumin and turmeric, stir in, taste, then adjust the seasoning of salt and chilli powder. Mix together, cook for 2-3 minutes then add the tomatoes and cook, still on a gentle heat for a further 2-3 minutes, then add the curd. Mix again and cook until the vegetables are just ready. Mix in the cheese and the nuts and cook 1-2 minutes more. Remove from heat and place on a serving dish. Scatter the saffron infusion over the top and garnish with the fruits and serve.
Advice :
50 saffron filaments infused in 30 ml of hot milk
200 g cauliflower florets
100g fresh shelled peas
100 g potatoes, cubed
100 g shredded carrots
100 g French beans
100 g mild hard cheese, sliced
3 garlic cloves, sliced and crushed
50 g fresh ginger, peeled and finely sliced
1 cup of fresh coriander leaves
2 green chillies, seeds removed and finely chopped
75 ml ghee or oil
25 ml milk
1 teaspoon garam masala
1 teaspoon cumin seeds, dry fried and ground
˝ teaspoon turmeric
Salt and chilli powder to taste
2 medium size tomatoes, peeled, de-seeded and puréed
250 ml curd, beaten
10 g almonds
10 g cashed nuts, fried
Garnish of fresh fruits, choose from pineapples, mangos, oranges and cherries

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