Navratan Korma

Ø 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 cashew nuts

·        20 raisins

·        2 glanced cherries for decoration

·        1 tbsp coriander chopped

·        1 tbsp ghee

·        salt to taste

Ø Dry Masala:

·        1 tsp cuminseeds 

·        2 tsp khuskhus (poppyseeds)

·        1 tsp cardamoms 

Ø Wet Masala:

·        1 large onion

·        1/4 cup coconut shredded

·        3 green chillies

Ø 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

Ø Making time: 45 minutes

Ø Makes for: 6

Ø Shelf life: Best fresh



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