Vegetable Korma

• tablespoon vegetable oil↗1 1
• cup mixed unsalted nuts (cashews, pistachios, almonds)↗1⁄3 1⁄3
• medium onion, finely chopped↗1 1
• teaspoon garlic paste↗1⁄2 1⁄2
• teaspoon ginger paste1⁄2 1⁄2
• cup tomato sauce, low sodium↗1 1
• teaspoon cayenne pepper↗1 1
• teaspoon ground turmeric↗1⁄2 1⁄2
• teaspoons ground coriander↗2 2
• teaspoon garam masala↗1 1
• cup water↗1 1
• cup raisins↗1⁄4 1⁄4
• cup chopped carrot1⁄2 1⁄2
• cup chopped green bell pepper1⁄2 1⁄2
• cup chopped green beans1⁄2 1⁄2
• cup green peas↗1⁄2
• cup potato, chopped↗1
• cup fat-free cottage cheese, crumbled (pressed) or 1 cup paneer cheese (which is 12 percent total fat for 1 ounce)↗1
• cup 1% low-fat milk↗1⁄2
• teaspoon salt↗1⁄4

Step-by-step instructions

1. 1

   Heat 15 mL (1 tbsp) oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside.

2. 2

   Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.

3. 3

   Pour in water, and mix in raisins, carrots, green bell pepper, green beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

4. 4

   Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and continue cooking 2 to 3 minutes.

5. 5

   Season with 1 mL (¼ tsp) of salt.