Ingredients

• 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.