| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Peas boiled |
| 1 |
lg |
Carrot chopped and boiled |
| 1/2 |
c |
Tomato sauce |
| 1/4 |
c |
Curd |
| 1/4 |
c |
Malai; (cream) |
| 3 |
tb |
Butter |
| 1 |
sm |
Sweet lime |
| 1 |
sm |
Apple |
| 1 |
|
Banana |
| 2 |
sl |
Pineapple |
| 10 |
|
Cashewnuts; (up to 15) |
| 20 |
|
Raisins |
| 2 |
|
Glaced cherries for decoration |
| 1 |
tb |
Coriander chopped |
| 1 |
tb |
Ghee |
|
|
Salt to taste |
| 1 |
ts |
Cuminseeds |
| 2 |
ts |
Khuskhus; (poppyseeds) |
| 1 |
ts |
Cardamoms |
| 1 |
lg |
Onion |
| 1/4 |
c |
Coconut shredded |
| 3 |
|
Green chillies |
INSTRUCTIONS
DRY MASALA
WET MASALA
Navratan Korma: Selected vegetables (navratan means "nine jewels", this
hints at the vegetables in the korma) in a mild Korma sauce. "A special
delicacy from the state of Gujarat. An exclusive blend of 9 rare
ingredients to give you a deliciously mild curry dish of fresh, diced
vegetables in a rich and lightly spiced Korma sauce. Relish it as a main
dish with steaming hot rice, naan breads or chapatis."
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.
Making time: 45 minutes - Makes for: 6 - Shelf life: Best fresh
Posted to KitMailbox Digest by GAdams1350@aol.com on Dec 1, 1997
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