Navarathna Korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - peas boiled
  • 1 - large carrot chopped and boiled
  • 1/2 cup - tomato sauce
  • 1/4 cup - curd
  • 1/4 cup - malai (cream)
  • 3 tbsp - butter
  • 1 - small sweet lime
  • 1 - small apple
  • 1 - banana
  • 2 - pineapple slices
  • 10-15 - cashew nuts
  • 20 - raisins
  • 2 - glazed cherries for decoration
  • 1 tbsp - coriander chopped
  • 1 tbsp - ghee
  • Salt to taste
  • Dry masala:
  • 1 tsp - cumin seeds
  • 2 tsp - khus khus (poppy seeds)
  • 1 tsp - cardamoms
  • Wet Masala:
  • 1 - large onion
  • 1/4 cup - coconut shredded
  • 3 - green chillies

How to Make Navarathna Korma

  • 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.

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