Navratan korma
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Peas boiled |
| 1 | large | Carrot chopped and boiled |
| ½ | cup | Tomato sauce |
| ¼ | cup | Curd |
| ¼ | cup | Malai; (cream) |
| 3 | tablespoons | Butter |
| 1 | small | Sweet lime |
| 1 | small | Apple |
| 1 | Banana | |
| 2 | slices | Pineapple |
| 10 | Cashewnuts; (up to 15) | |
| 20 | Raisins | |
| 2 | Glaced cherries for decoration | |
| 1 | tablespoon | Coriander chopped |
| 1 | tablespoon | Ghee |
| Salt to taste | ||
| 1 | teaspoon | Cuminseeds |
| 2 | teaspoons | Khuskhus; (poppyseeds) |
| 1 | teaspoon | Cardamoms |
| 1 | large | Onion |
| ¼ | cup | Coconut shredded |
| 3 | Green chillies | |
Directions
DRY MASALA
WET MASALA
Navratan Korma: Selected vegetables (navratan means "nine jewels", this hints at the vegetables in the korma) in a mild Korma sauce. "A special delicacy from the state of Gujarat. An exclusive blend of 9 rare ingredients to give you a deliciously mild curry dish of fresh, diced vegetables in a rich and lightly spiced Korma sauce. Relish it as a main dish with steaming hot rice, naan breads or chapatis." 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 Posted to KitMailbox Digest by GAdams1350@... on Dec 1, 1997