Thursday, February 18, 2010

Navratan Korma

Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:
  • Grind the dry and wet masalas separately.
  • Chop the entire fruit fine. Heat ghee and fry cashews, drain and keep aside.
  • Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
  • Add the dry masala and salt and fry 2 more minutes.
  • Add the carrots and peas, mix together curd and cream and add to gravy.
  • Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
  • Garnish with grated cheese, coriander and chopped cherries.

Serve hot with naan, roti or paratha.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

0 comments:

Post a Comment