Wet Masala-
1 large onion
1/4 cup shredded coconut
3 green chilies
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 two more minutes. Add the carrots and peas, mix together curd and cram and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the grave is thick and the fat separates.
Garnish with grated cheese, coreander and chopped cherries.
Serving
Suggestions
Serve with naan, roti or paratha
Originally Submitted
12/30/2006
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