Navratan Korma (Nine-Jewel Korma) and Sada Pulao (Cashew Nut and Raisin Bengali Pulao) - James Marti

Name: Navratan Korma (Nine-Jewel Korma) and Sada Pulao (Cashew Nut and Raisin Bengali Pulao) - James Marti
Ingredients: 1kg mixed vegetables; 6 tbsp vegetable oil; 2.5-cm piece of cassia bark; 2 green cardamom pods; 1 clove; 1 large bay leaf; 2 large onions, cut in half and thinly sliced; 3–4 garlic cloves, crushed; 6-cm piece of fresh ginger, grated; 2 tsp ground coriander; 1 tsp chilli powder; 1/2 tsp sugar; 2 tsp salt; 250g full-fat Greek-style yoghurt; 400ml thick coconut milk; 2 tbsp ground almonds; 300g basmati rice; 5 tbsp vegetable oil or ghee; 2 cloves; 1 large Indian bay leaf (tej patta); 50g cashew nuts; 70g raisins or dried cranberries; 1 small–medium white onion, thinly sliced 1 tsp salt

www.jamesmartinchef.co.uk

This korma from Asma Khan is made up of 9 colourful vegetables. Try peppers, aubergine, courgettes, baby sweetcorn, mangetout and spinach.

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