Parwal/potol malai korma

Name: Parwal/potol malai korma
Cuisine: Indian
Ingredients: 250 gms parwal (pointed gourd); 1 onion chopped finely; 1 small onion cubed; 1 tbsp ginger garlic paste; 1 tbsp fresh cream or malai; 1 tbsp coconut paste; 1 tbsp tomato puree; 1/2 tsp turmeric; 1 tsp red chilli powder; 3 tbsp refined oil; 1 tsp ghee; 2 green cardamoms; 1 small stick cinnamon; 4 cloves; 1 tbsp raisins; 1 tbsp cashewnut paste; 1 tbsp sesame seed or Char Magaz paste; 1/2 tsp garam masala

Kumkum Chatterjee @cook_12055532

#greenveg /post-6
Parwal malai korma is a rich creamy Mughlai preparation and best paired with rice,pulao or tandoori roti.It is a semi-dry preparation and contains the richness of cream,dry fruits and nuts.

Kumkum Chatterjee @cook_12055532

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Ingredients

250 gmsparwal (pointed gourd)
1onion chopped finely
1small onion cubed
1 tbspginger garlic paste
1 tbspfresh cream or malai
1 tbspcoconut paste
1 tbsptomato puree
1/2 tspturmeric
1 tspred chilli powder
3 tbsprefined oil
1 tspghee
2green cardamoms
1small stick cinnamon
4cloves
1 tbspraisins
1 tbspcashewnut paste
1 tbspsesame seed or Char Magaz paste
1/2 tspgaram masala

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Steps

1

Cut both ends of parwal and scrape the skin.Make slits in between so that masala enters in the parwal. Smear little salt and turmeric on the parwal and fry them till soft.Make a paste of 1 cubed onion,cashewnuts,sesame seeds or charmagaz, tomato puree and malai. Fry the finely chopped onion crispy brown and set aside.
2

Heat remaining oil and sprinkle half crushed whole garam masala.When they splutter,add the ground paste, turmeric,red chilli powder,salt and sugar to taste and coconut paste.Add the fried parwals and toss till oil leaves side.Add 1/4 th cup water and cook till masala coats parwals.Garnish with fried onion,raisins and sprinkle ghee.