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Before you jump to Shahi bottle gourd korma recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to shahi bottle gourd korma recipe. To cook shahi bottle gourd korma you only need 22 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Shahi bottle gourd korma:
- Prepare 500 grams Bottle gourd (Lauki)
- Provide 1/2 cup Finely chopped Onions
- Provide 1 cup Chopped Tomato
- Provide 1/2 Tablespoon Ginger garlic paste
- Get as per taste Salt
- Prepare 1 teaspoon Garam Masala
- Provide 1/2 teaspoon Turmeric powder
- Use 1/2 Teaspoon Red Chilli powder
- Provide 1 teaspoon Coriander powder
- Provide 1 teaspoon Cumin seeds
- You need 1 pinch Hing / asafoetida
- You need 2 Bay Leaves
- Prepare 2 Coarsely crushed Green Cardamom
- You need 2 tablespoon Ghee
- Provide 1 cup Milk
- Prepare 2 tablespoon Cream
- Prepare 1/2 tablespoon Cashew nuts paste
- Use 1/2 cup Foxnuts (makhana)
- Prepare 1 tablespoon Raisins
- You need 1 tablespoon Almonds
- Use 1 tablespoon Cashew-nuts
- Provide as needed Coriander leaves to garnish
Instructions to make Shahi bottle gourd korma:
- Wash and peel bottle gourd. Cut into small cubes. Keep it aside.
- Heat ghee in a pan and saute dry fruits over low flame until golden brown. Take dry fruits out and drain on kitchen towel. Keep it aside.
- In same pan, add cumin seeds and let them splutter. Add hing, bay leaves and green cardamom. Saute for few seconds.
- Add chopped onions and saute till transparent. Add ginger garlic paste and saute for a minute.Next add the chopped tomatoes and saute till tomatoes become mushy and ghee releases.
- Add bottle gourd in sauted tomato mixture with salt and all spices. Mix well.
- Add milk and half of the cream. Cover and cook till the bottle gourd becomes soft.
- Add cashew nuts paste and half of the roasted dry fruits. Mix well. Simmer and cook for 2-3 minutes more and switch off the flame. Garnish with coriander leaves, cream and rest of the dry fruits. Serve hot with naan, rice or chapati.
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