Navratan Korma
Ingredients:
2 cups peas boiled1 large carrot chopped and boiled1/2 cup tomato sauce1/4 cup curd1/4 cup malai(cream)3 tbsp. butter1 small sweet lime1 small apple1 banana2 slices pineapple10-15 cashewnuts20 raisins2 glaced cherries for decoration1 tbsp. coriander chopped1 tbsp. gheesalt to taste
Dry Masala:1 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds)1 tsp. cardamoms
Wet Masala:1 large onion1/4 cup coconut shredded3 green chillies
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 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.
2 cups peas boiled1 large carrot chopped and boiled1/2 cup tomato sauce1/4 cup curd1/4 cup malai(cream)3 tbsp. butter1 small sweet lime1 small apple1 banana2 slices pineapple10-15 cashewnuts20 raisins2 glaced cherries for decoration1 tbsp. coriander chopped1 tbsp. gheesalt to taste
Dry Masala:1 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds)1 tsp. cardamoms
Wet Masala:1 large onion1/4 cup coconut shredded3 green chillies
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 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.
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