Nilgiri Kiwi Cashewnut Korma
Nilgiri Kiwi Cashewnut Korma
Cooking Time: 25-30 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Kiwis add a special zing to this korma.
Cooking Time: 25-30 minutesServings: 4 Preparation Time: 15-20 minutes Category: Veg
Ingredients
| • | Kiwi | 2 |
| • | Cashewnuts soaked in water with a pinch of turmeric for 2-3 hours | 8-10 |
| • | Onion | 1 medium |
| • | Green chillies | 2-3 |
| • | Ginger | 1 inch |
| • | Garlic | 6-8 cloves |
| • | Oil | 4 tablespoons |
| • | Cumin seeds | 1 teaspoon |
| • | Coriander seeds | 1 1/2 tablespoons |
| • | Scraped coconut | 1/2 cup |
| • | Turmeric powder | 1/2 teaspoon |
| • | Fresh coriander leaves,roughly chopped | 1 cup |
| • | Yogurt | 1/2 cup |
| • | Carrot peeled, cut into cubes and boiled | 1 medium |
| • | French beans stringed, cut into diamonds and blanched | 6-8 |
| • | Cauliflower florets,boiled | 7-8 small |
| • | Green peas,boiled | 2 tablespoons |
| • | Garam masala powder | 1/2 teaspoon |
| • | Salt | to taste |
| • | Fresh mint (pudina) | a sprig |
| • | Red capsicum,for garnish | a few strips |
Method
Slice onion and finely chop green chillies, ginger and garlic cloves. Heat 2 tbsps oil in a non stick pan. Add cumin seeds and coriander seeds and saute till fragrant.
Add onion, green chillies, ginger and garlic and sauté till onion becomes translucent.Add coconut, turmeric powder and coriander leaves and mix well.
Switch off the heat and transfer the mixture into a mixer jar. Add yogurt and grind into a smooth paste. Transfer into a bowl. Roughly chop the kiwis and grind into a purée.
Heat the remaining oil in another non stick pan. Add the coconut-coriander paste and saute for 5-6 minutes. Add the kiwi pulp, cashewnuts, carrot, French beans, cauliflower, green peas and mix.
Add 3 cups water, garam masala powder, salt and mix well. Bring it to a boil and cook till the gravy thickens.
Transfer into a serving bowl, garnish with a mint sprig and few strips of red capsicum. Serve hot.
Slice onion and finely chop green chillies, ginger and garlic cloves. Heat 2 tbsps oil in a non stick pan. Add cumin seeds and coriander seeds and saute till fragrant.
Add onion, green chillies, ginger and garlic and sauté till onion becomes translucent.Add coconut, turmeric powder and coriander leaves and mix well.
Switch off the heat and transfer the mixture into a mixer jar. Add yogurt and grind into a smooth paste. Transfer into a bowl. Roughly chop the kiwis and grind into a purée.
Heat the remaining oil in another non stick pan. Add the coconut-coriander paste and saute for 5-6 minutes. Add the kiwi pulp, cashewnuts, carrot, French beans, cauliflower, green peas and mix.
Add 3 cups water, garam masala powder, salt and mix well. Bring it to a boil and cook till the gravy thickens.
Transfer into a serving bowl, garnish with a mint sprig and few strips of red capsicum. Serve hot.
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