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1 cup - heavy cream or malai beaten
2 - onions, chopped
1 - capsicum, chopped
1 - tomato, chopped
4-5 flakes - garlic
1 inch piece ginger, peeled
5 - green chillies, slit lengthwise
1/2 cup - coriander leaves, finely chopped
18-20 - cashew nuts, quartered
1/4 tsp - turmeric powder
Salt to taste
1 tbsp - ghee
How to Make Malai Korma
Make paste of ginger and garlic, keep aside.
Heat ghee in pan, fry cashews to a golden brown, drain, keep aside.
Add chillies, fry for few seconds, drain, keep aside.
Fry tomato chunks till tender, drain, keep aside.
Add chopped onion, capsicum ginger garlic, stir-fry till onions are tender.
Add tomatoes, cook till oil separates.
Add salt, chillies, cream, turmeric, half coriander, simmer gently stirring.
Once cream is well blended, take off fire, add half cashew nuts, mix.
Pour into serving dish, garnish with remaining coriander and cashew nuts.
Serve piping hot with rotis, parathas, naans, etc.
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