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Navratna Korma

Veggie.Lover's picture
Ingredients
  Grated coconut 1⁄4
  Coconut 1⁄4 , grated
  Onion 1 Large
  Ginger piece 1 Small
  Garlic 8 Clove (40 gm)
  Poppy seeds 3 Teaspoon
  Cinnamon pieces 4
  Cloves 6
  Almonds/Cashew nuts 20 , ground
  Salt To Taste
  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
  Apple/Pear 1
  Pineapple pieces 1⁄2 Cup (8 tbs)
  Coriander seeds 2 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Dry chilies 10
  Turmeric 1 Teaspoon
  Cardamoms 6
  Pepper 8
  Peppercorns 8
  Curds 1 Tablespoon (not sour)
  Fresh curds 1 Cup (16 tbs) (Not Sour)
  Lemon juice 1 Tablespoon
  Ghee 3 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)
Directions

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.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Dish: 
Curry
Restriction: 
Vegetarian

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