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Preparation Time : 15
Cook Time : 20
Total Time : 35
Bottle gourd - 250 gms
Cumin Seeds - 1/2 teaspoon
Onion - 1 medium (chopped)
Ginger garlic paste 1/2 teaspoon
Tomato - 1 (chopped)
Green Chilies - 2 or Red Chilly Powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Garam masala 1 teaspoon
ghee - 1 tablespoon
Salt 1/2 teaspoon
Fresh Coriander leaves for garnishing. 1 teaspoon
Cashewnuts paste 1 tablespoon
Kishmish 1/2 tablespoon
Hing 1 pinch
Bay leaves 2
Cumin seeds 1/2 teaspoon
Green cardamom 2
Milk 1/2 cup
Cream 1 tablespoon
Wash and peel the skin of the bottle gourd. Cut into small cubes. Keep aside.
Add ghee in a pan and saute almonds, foxnuts, cashewnuts and kishmish on low flame. When dry fruits become golden then drain on kitchen towel. Keep it aside.
Now add cumin seeds in same ghee and let it splutter. Add hing, bay leaves and green cardamom also. Saute for few seconds.
Add the chopped onions and saute till transparent. Add the ginger garlic paste and saute for a minute.
Next add the chopped tomato and saute till tomatoes become mushy.
Add the bottle gourd pieces with all spices. Stir nicely.
Add milk and half of cream . Cover and cook till the bottle gourd is soft
In the meantime add cashewnuts paste for enhanced flavour. Add along half of the roasted dry fruits except cashewnuts .Mix nicely.
Reduce the flame and let the korma Simmer for another 2-3 minutes and switch off the flame.
Garnish with coriander leaves, cashew nuts and rest of the dry fruits . Serve hot with naan, rice or chapati.
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