|Coconut||1⁄4 , grated|
|Ginger piece||1 Small|
|Garlic||8 Clove (40 gm)|
|Poppy seeds||3 Teaspoon|
|Almonds/Cashew nuts||20 , ground|
|Cream||1 Cup (16 tbs)|
|Cashew nuts||1⁄2 Cup (8 tbs), halved|
|Cashew halves||1⁄2 Cup (8 tbs)|
|Almonds||1⁄4 Cup (4 tbs), peeled and halved|
|Peeled halved almonds||1⁄4 Cup (4 tbs)|
|Apple/Pear||1 , chopped|
|Pineapple pieces||1⁄2 Cup (8 tbs)|
|Coriander seeds||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Curds||1 Tablespoon (not sour)|
|Fresh curds||1 Cup (16 tbs) (Not Sour)|
|Lemon juice||1 Tablespoon|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Seedless green grapes||1⁄4 Cup (4 tbs)|
Melt ghee in a pan and fry ground masala.
Add half of the garam masala.
Fry for 10 minutes, sprinkling water as necessary.
When masala is fried and ghee comes on top, add well beaten curds.
Cook till masala is dry and ghee comes on the top again.
Combine almonds, saffron and cream and add to the cooking mixture.
Cook on very low heat after adding cream.
Add enough warm water to have gravy of desired thickness.
Add dry fruits and salt and simmer for 3 minutes more.
Add remaining garam masala.
Just before serving, warm up the curry; add fresh fruits.
Keep on fire for a minute.
Remove from heat.
Pour curry in a serving bowl.
Sprinkle lemon juice.
Place a small piece of silver foil in the centre; sprinkle coriander leaves.