Navratna Korma Recipe
Ingredients
| Coconut | 1/4 , grated (Masala to grind :) | |
| Onion, big size, 1 | ||
| Ginger, small piece, 1 | ||
| Garlic, 6 to 8 cloves | ||
| Poppy seeds | 3 Teaspoon (Masala to grind :) | |
| Cinnamon pieces | 4 (Garam masala to grind :) | |
| Cloves | 6 (Garam masala to grind :) | |
| Almonds or cashewnuts, ground 15 to 20 | ||
| Salt | To Taste (For gravy:) | |
| Cream | 1 Cup (16 tbs) (For gravy:) | |
| Cashewnuts, halved, 1/2 cut | ||
| Almonds | 1/4 Cup (16 tbs), halved (Dry fruits :) | |
| Apple or pear, chopped, 1 | ||
| Pineapple pieces, 1/2 cup | ||
| Coriander seeds | 2 Tablespoon (Fresh fruits :) | |
| Cumin seeds | 1/2 Teaspoon (Fresh fruits :) | |
| Dry chillies, 8 to 10 | ||
| Turmeric | 1 Teaspoon (Fresh fruits :) | |
| Cardamoms | 6 (Fresh fruits :) | |
| Pepper corns, 8 | ||
| Lemon juice | 1 Tablespoon (Fresh fruits :) | |
| Ghee | 3 Tablespoon (Fresh fruits :) | |
| Seedless raisins | 1/4 Cup (16 tbs) (Fresh fruits :) | |
| Walnuts | 1/4 Cup (16 tbs), chopped (Fresh fruits :) | |
| Seedless green grapes | 1/4 Cup (16 tbs) (Fresh fruits :) | |
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.
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.
Chef
