Ingredients to make Navratna Korma:
2 cups green peas � boiled
1 carrot � chopped and boiled
� cup tomato sauce
� cup whipped curd
� cup cream � may be single fat
3 table spoon butter
1 small boiled potato � chopped
1 small apple � chopped
1 banana � chopped
2 slices pineapple � chopped
10 to 15 cashew nuts
20 raisins
1 table spoon ghee
Salt to taste
For Garnishing:
Glazed cherries
Chopped coriander leaves
Dry Masala:
1 tea spoon cumin seeds
2 tea spoon poppy seeds � khuskhus
1 tea spoon cardamom seeds
Wet Masala:
1 big onion
� cup grated coconut
3 to 4 green chilies
1 carrot � chopped and boiled
� cup tomato sauce
� cup whipped curd
� cup cream � may be single fat
3 table spoon butter
1 small boiled potato � chopped
1 small apple � chopped
1 banana � chopped
2 slices pineapple � chopped
10 to 15 cashew nuts
20 raisins
1 table spoon ghee
Salt to taste
For Garnishing:
Glazed cherries
Chopped coriander leaves
Dry Masala:
1 tea spoon cumin seeds
2 tea spoon poppy seeds � khuskhus
1 tea spoon cardamom seeds
Wet Masala:
1 big onion
� cup grated coconut
3 to 4 green chilies
Method to make Navratna Korma:
- Grind dry and wet masala separately, keep aside.
- Chop all the fruits finely. Heat ghee in a pan and fry cashew nuts in it. Drain it and keep aside.
- Add btter to ghee and heat, add wet masala and fry for 2 minutes, now add dry masala, tomato sauce and salt. Fry for 2 minutes again.
- Add boiled vegetables and mix well. Add whipped curd and cream to it.
- Allow to thicken a little and add chopped fruits, cashews and raisins.
- Boil till the gravy is thick and the fat separates.
- Garnish with grated cheese, glazed cherries and coriander leaves.
- Hot and rich Navratna korma is ready to serve. Serve it with roti, naan or kulcha.
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