Vegetarian dish, Served as main course
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Navratan Korma (mixed vegetables)
Green peas - 2 cups, boiled
Carrot - 1 cup, chopped and boiled
Tomato sauce - 1/2 cup
Plain yoghurt - 1/2 cup
Fresh cream - 1/2 cup
Butter - 2 Tablespoons
Sweet lime - 1, small
Cooking apple - 1, small
Banana - 1
Pineapple - 2 slices
Cashewnuts - 15
Raisins - 25
Fresh coriander leaves - 1 Tablespoon
Oil - 1 Tablespoon
Salt - to taste
Cumin seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Cardamom - 1 teaspoon
Onion - 1, large
Dessicated coconut - 1/2 cup
Green chillies - 3
Cherries - 2, for garnishingGrated cheese - 2 Tablespoons, for garnishing
Method for Navratan Korma (mixed vegetables)
Grind cumin seeds, poppy seeds and cardamoms.
Blend onion, coconut and green chillies separately using water.
Chop all the fruits into fine pieces.
Heat oil in a pan, fry the cashew nuts, drail the oil and leave aside.
Add butter to the oil and heat, add wet blended paste and fry for 3 minutes.
Add ground masala (dry) and salt and fry for 2 more minutes.
Add carrots and peas and mix thoroughly.
Add youghurt and cream to the gravy.
Let the gravy thicken a little and then add fruits, cashew nuts and raisins.
Boil until the gravy thickens and the oil separates.
Garnish with grated cheese and cherries.
Serve hot with any Indian rice or bread item.