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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 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.
Making time: 45 minutes
Makes for: 6
Shelf life:
Best fresh
Source:
bawarchi.com
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to Vegetarian index
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