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