Navratan Korma

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

For the Sauce:
2 Tbsp. vegetable oil
1/4 cup tomato purée
3 tomatoes, skinned and chopped (or 3 canned tomatoes)
2 tsp. coriander powder (dhaniya)
1/4 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. garam masala
Salt, to taste
2 potatoes, boiled and cut into 1-inch cubes
1/3 cup carrots, boiled and cut into 1-inch cubes
1/3 cup peas, boiled
1/3 cup French beans, boiled 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

• Grind the onion, ginger, garlic, and green chili into a paste and set aside.
• 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 boiled vegetables and stir for 2 minutes. Finally, add the tofu and coconut milk and cook for 3 to 4 minutes over medium heat.
• Garnish with the coriander sprigs and serve hot.

Makes 4 servings