South Indian style Navratan Korma

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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 - slices pineapple
  • 10-15 - cashewnuts
  • 20 - raisins
  • 2 - glace cherries for decoration
  • 1 tbsp - coriander chopped
  • 1 tbsp - ghee
  • Salt, to taste
  • Dry Masala:
  • 1 tsp - cumin seeds
  • 2 tsp - khuskhus (poppy seeds)
  • 1 tsp - cardamoms
  • Wet Masala:
  • 1 - large onion
  • 1/4 cup - coconut shredded
  • 3 - green chillies

How to Make South Indian style Navratan 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, salt and fry 2 more minutes.
  • Add the carrots, peas, curd and cream to the gravy.
  • Allow it to thicken a bit, add fruit, cashews, 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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