RecipesEntreesNavarathan Korma (vegetarian)

Navarathan Korma (vegetarian)




1/2 Bag Monsoon Kitchens® Curry Sauce

2 Quart Heavy Cream

8 oz. Sour Cream

1 TBS Whole Cumin Seeds

2 TBS Canola Oil

1 lbs. Cooked Diced Potato

1 lbs. Frozen Cauliflower Florets

1 lbs. IQF Mixed Vegetables

1/2 oz. Salt

1/4 oz. Chopped Cilantro

2 oz. Raisins

2 oz. Slivered Almonds


  1. Mix Monsoon Kitchens Curry Sauce with Heavy Cream and Sour Cream and bring to a boil.
  2. Simmer Sauce mix until slightly thick and add salt and keep aside.
  3. Heat oil, sauté Cumin Seeds, add vegetables and salt. When vegetables are 75% done, add the sauce mixture.
  4. Mix and hold hot for service
  5. Garnish with each: Chopped Cilantro, Slivered Almonds, and Raisins

Monsoon Kitchen Products Used in this Recipe