Friday, September 30, 2016
Gateway to Sikhism
Navratan Korma

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 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:

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 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and 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.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Source: bawarchi.com

 
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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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