Navratan Korma

Wine Pairings

Rieslings always pair well with curries. Hands down it is probably the best universal wine for spicy food due to the mix of the aromatic floral nature of the grape and the fruit flavors. Since this curry is fairly mild, you might also try a Rosé or even a Pinot noir.

Ingredient List

Here's what you need:

For the Paste:
1 onion
1 green chili
1/2-inch ginger cube
1 clove garlic

For the Sauce:
2 tablespoon vegetable oil
1/4 cup tomato purée
3 tomatoes, skinned and chopped (or 3 canned tomatoes)
2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala
Salt, to taste
2 potatoes, boiled and cut into 1-inch cubes
1/3 cup carrots, steamed and cut into 1-inch cubes
1/3 cup peas, boiled
1/3 cup French beans, steamed and cut into 1-inch strips
5 oz. soft tofu, cut into 1-inch cubes
1 cup coconut milk
Fresh coriander, cut into 2-inch sprigs

This mild Indian curry sauce is killer and can be used with a variety of vegetables. Often a korma uses yogurt or cream as a medium to cook the veggies, but we've used coconut milk instead and pre-cooked the vegetables.

Here's what you do:

1) Grind the onion, ginger, garlic, and green chili into a paste and set aside.

2) Heat the oil in a pan. Add the ground paste and cook for about 10 minutes over medium heat, stirring occasionally. Add the tomato purée and stir for 2 minutes. Add the chopped tomatoes, coriander powder, turmeric powder, chili powder, garam masala, and salt. Stir well and cook for 5 minutes over medium heat. Next add all the steamed/boiled vegetables and stir for 2 minutes. Finally, add the tofu and coconut milk and cook for 3 to 4 minutes over medium heat.

3) Garnish with the coriander sprigs and serve hot. Some recipes call for 1/4 cup of mixed raisins and/or cashew to be added at the same time the steamed vegetables are added back in.