Recipe

Mughlai Navrattan Korma

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• Prep: 20 min.
• Servings: 6
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What You Need!

1 cup water
1/3 cup Miracle Whip Calorie-Wise Dressing
1/4 cup frozen shredded coconut
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. ground coriander
1 tsp. ground cumin

1/2 tsp. red chili powder or cayenne pepper

1/2 tsp. ground turmeric

1 Tbsp. oil

1 onion, chopped

1 Tbsp. minced gingerroot

2 cloves garlic, chopped

1 tsp. cumin seed

2 plum tomatoes, chopped

1 cup cauliflower florets
8 fresh mushrooms, quartered
1 carrot, chopped
1 small zucchini, chopped
200 g paneer cheese, cut into 1/4-inch pieces

1/4 cup Back to Nature Trail Mix - Almonds, Raisins, Cranberries and Pistachios, chopped

1/4 cup chopped fresh coriander (cilantro)
2 Tbsp. lemon juice

Make It!

COMBINE first 9 ingredients.
HEAT oil in large nonstick skillet on medium-high heat. Add next 4 ingredients; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes; cook 3 min., stirring frequently. Add next 6 ingredients and Miracle Whip mixture; stir gently to combine. Cover.
BRING vegetable mixture to boil on high heat; simmer on medium-low heat 20 min. or until vegetables are tender and korma is slightly thickened. Stir in coriander and lemon juice.

Serving Suggestion:

Serve with hot cooked basmati rice.

Nutritional Information

(per serving)
Serving Size = 3/4 cup (175 mL)