Navratna Korma
A community recipe by gcharuNot tested or verified by Nigella.com
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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.
Introduction
Tasty, yummy, rich Indian dish.
Ingredients
Serves: 6
For the Navratna Korma
- 2 cups boiled peas
- 1 large chopped and boiled carrot
- ½ cup tomato sauce
- ¼ cup curd
- ¼ cup cream
- 3 tablespoons butter
- 1 small sweet lime
- 1 small apple
- 1 banana
- 2 slices pineapples
- 15 cashew nuts
- 20 raisins
- 2 candied cherries (for decoration)
- 1 tablespoon chopped cilantro
- 1 tablespoon ghee (clarified butter)
- salt
For the Dry Masala
- 1 teaspoon cumin seeds
- 2 teaspoons poppy seeds
- 1 teaspoon cardamom
For the Wet Masala
- 1 large onion
- ¼ cup shredded coconut
- 3 green chiles
Method
Navratna Korma is a community recipe submitted by gcharu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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