Last night's dinner: Navratan Kormi, and Basmati Rice


-1/3 cup Cashews chopped
-1 onion diced or grated
-1/2 tsp garlic minced
-1/2 tsp ginger powder (or fresh)
-1 8oz can of tomato sauce
-1 tsp cayanne (optional - we used paprika for less heat)
-1/2 tsp tumeric
-2 tsp coriander
-1 tsp garam masala (spice blend - their all a little different - stores carry generic blends, but your best bet is to find a genuine Indian resturaunt that sells jars of their 'house blend' - this will give you the most authentic flavor)
-1 cup water
-1/2 cup carrots chopped
-1/2 cup green peppers chopped
-1/2 cup corn (i used canned - worked well)
-1/2 cup peas (also used canned - worked well)
-1 cup chopped potato (I used a leftover baked potato, just chopped it up)
-1/4 cup milk
-1/4 cup heavy cream (I used sour cream as it's all I had - it was fine though I dont know I would use it again - i think ill opt for plain yogurt next time)


1: Fry the cashews in 1 tbsp oil - set aside.

2: Fry the onion in same pan until softened. Add garlic and ginger and fry for 1 minute

3: Add the tomato sauce, spices, water, and veggies. Bring to a boil and simmer for at least 10 minutes if your using already cooked potatos - if the potatoes are raw simmer for 20 minutes or so until they are soft.

4: Add the milks and cashews and boil for 2-3 minutes, salt to taste.

Serve over Basmati rice and enjoy!

This was a big hit here - I *love* Indian food, and have been looking for a decent recipe for Navratan for months. While I'm not convinced this is precisely the taste I'm going for (the local Indian resturaunt serves a much creamier and less tomatoey version - I will work on perfecting it), it is awesome nonetheless! :)

It also blended up well for Brandon's feeding tube feed!


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