Navratan Korma recipe
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 chilies
Method:
Grind the dry and wet masalas separately.
Chop all the 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 for 2 more minutes.
Add the carrots and peas, mix together curd and cream, and add to the 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
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