Parwal korma

Name: Parwal korma
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm Parwal; 1 pc Allu; (For paste); 2 Kaju / cashew nuts; 5 Kismis / raisin; 5 Almond; 2 tea spoon Posto; 1 spoon Till/ sesame seeds; 2 spoon Grated coconut; (For gravy); 2/3 Cardamon; 1/2 inch Chinamon; 2 Laung / cloves; 1 Tej patta / bay leaf; 2 teaspoon Ginger grated; 5 teaspoon Mustard oil; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Chilli; 1/2 teaspoon Garam masala powder; As needed Coriander leaves

Susmita Dash @cook_17442681

Parwal korma (Niramish Ranna)

Susmita Dash @cook_17442681

Parwal korma (Niramish Ranna)

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Ingredients

4 servings

250 gmParwal
1 pcAllu
(For paste)
2Kaju / cashew nuts
5Kismis / raisin
5Almond
2 tea spoonPosto
1 spoonTill/ sesame seeds
2 spoonGrated coconut
(For gravy)
2/3Cardamon
1/2 inchChinamon
2Laung / cloves
1Tej patta / bay leaf
2 teaspoonGinger grated
5 teaspoonMustard oil
1/2 teaspoonTurmeric powder
1/2 teaspoonChilli
1/2 teaspoonGaram masala powder
As neededCoriander leaves

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Steps

1

First of all grind the paste. Peel the potato & parwal and fry till golden. Take a kadai and keep it on flame. Add oil add whole spices, once the aroma come add ginger and tomato puree. When raw smell of the puree goes,add paste.
2

Fry till the aroma comes out add turmeric powder, chilli powder, garam masala powder. Mix all the ingredients then add fried parwal and potato, continue cooking for 10 min. Add hot water and wait for the gravy to become thick. Garnish with chopped coriander leaves.
3

White rice with parwal korma is very tasty...