Navratan korma

Executive Chef Ed Glebus
San Diego State University

This Indian dish gets its name from the Sanskrit word for "nine jewels," referring to the traditional number of vegetables, nuts and cheeses showcased. Chef Ed Glebus shares his version.

Ingredients

3 tsp. canola oil
1/2 cup cashews
4 oz. paneer cheese, cubed
1 onion, grated
1 tsp. chopped garlic
1 tsp. chopped fresh ginger
4 tsp. coriander
3 tsp. garam masala
2 tsp. cayenne, or to taste
1 tsp. turmeric
1 cup water
1 (12-oz.) can tomato sauce
1/4 cup raisins
1 cup cauliflower florets
1 cup chopped carrots
1 cup chopped red bell pepper
1 cup chopped green beans
1 cup peas
2 cups peeled, chopped potato (3/4-inch pieces)
1/2 cup cream
1/2 cup milk

Directions

Heat oil in a large skillet. Add cashews and toast until brown. Remove and set aside. Add cheese to skillet and brown well on all sides. Remove and place in water to soften.

Add onion, garlic and ginger to skillet. Cook until golden. Stir in spices and let toast for 1 minute. Add water, tomato sauce, raisins and all vegetables except potatoes. Bring to boil, reduce heat and simmer for 10 minutes. Add potato and cook for 8 minutes or until just tender. Add cream, milk, cashews and cheese. Bring to boil, reduce heat and let simmer until flavors marry.

Serve with naan and steamed basmati rice.

Serves 6 to 8