Ingredients
:
For Korma :
1 Kg Peas
1/4 kg Potatoes
100 gm Capcium
1/4 kg Tomatoes
1 tbsp Ghee
1 tbsp Butter
4 laung
4 elaichi
2 dalchini
1 Cup Curd
50 gm Cashewnut powder
2 Onion finely chopped
1 Cup Milk
3 Cups Water
3 tbsp Cheese
1tsp Salt
1/2 Cup Corriander (fresh)
For
Seasoning :
1/2 Cup Coconut (Shredded)
1 tbsp. Ghee
5 Curry leaves
For
Paste :
5 Green chilies
1 piece Ginger
1/2 Cup palak (Mint )+
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Method
:
Boil Green peas in water,And drain all the
water. Peel the potatoes and cut into small
sqaure pieces.
Boil Tomatoes in water and peel off the
skin and cut into small pieces. Cut capsicum
into long pieces. And fry Capsicum in little
oil.
Put Ghee and Butter in frying pan. Add onion
and cook untill golden brown.
Then add Cashewnut pd., dalchini , laung
, & elaichi with paste . Add three cups
of water and cheese.When water is boiling
then add potatoes and 1 cup milk.
When potato is cooked,then add tomato and
after 10 -12 mins add curd,boiled peas,and
salt, stirring frequently.
For seasoning:
Heat 1 t bsp of ghee in frying pan over
moderately high heat. When it is hot add
coconut and curry leaves and season the
korma. When serve garnished with coriender
and fryed capsicum. Serve with paratha /
puri / pulav
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