Name: Veg dry fruit korma recipe by Harshita Arora at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1/2 kg khoya; 1 cup pea; 1 cup milk; 3-4 tomato; 2-3 green chillies; 7-8 garlic; 1 " ginger; 1/2 cup cashew; 1/4 cup makhana or fox nut; 15-20 no. Raisin; 1 no. Dry preserved pineapple; 6-7 no. Dry preserved papaya; 100 grm paneer; 1 pcs cinnamon; 1 pcs Green cardamom; 1 pcs bay leaf; 3/4 tsp salt; 1 tsp sugar; 1/2 tsp turmeric powder; 3/4 tsp Red chilli powder; 1/2 tsp deghi mirch; 3/4 tsp kitchen king masala; 1 tsp Coriander powder; 1/4 tsp black paper powder; 3/4 tsp fenugreek leaves; 2-3 tab coriander leaves; 1 tab butter; 5-6 tab ghee

Ingredients Serving: 6

1/2 kg khoya
1 cup pea
1 cup milk
3-4 tomato
2-3 green chillies
7-8 garlic
1 " ginger
1/2 cup cashew
1/4 cup makhana or fox nut
15-20 no. Raisin
1 no. Dry preserved pineapple
6-7 no. Dry preserved papaya
100 grm paneer
1 pcs cinnamon
1 pcs Green cardamom
1 pcs bay leaf
3/4 tsp salt
1 tsp sugar
1/2 tsp turmeric powder
3/4 tsp Red chilli powder
1/2 tsp deghi mirch
3/4 tsp kitchen king masala
1 tsp Coriander powder
1/4 tsp black paper powder
3/4 tsp fenugreek leaves
2-3 tab coriander leaves
1 tab butter
5-6 tab ghee

Instructions

Make fine paste of tomato, ginger, garlic and green chillies and keep aside.
Heat ghee in wok fry cashew, makhana and raisin till golden separatley and keep out on tissue paper.
Add bay leaf, cardamom, cinnamon in leftover ghee in same wok and cook for 2-3 sec.
Add tomato paste which we already prepared.
Add all spices like sugar, salt, red chilli powder, deghi mirch, kitchen king masala, turmeric powder, coriander powder, black paper powder and mix well.
Cook masala until ghee separate out.
Then add pea and cook properly until pea Are nicely cooked.
Add fried cashew, makhana, raisin, and cubes of papaya, pineapple, paneer, and crumbled khoya mix well.
Cover wok and cook for 10-15 min. On low flame. Keep stir in between.
After 15 min. Add milk and mix well again cover the wok and cook for 10-12 min.
Finish it with butter, fenugreek leaves and chopped coriander and again cook for 5 min. Then switch off the flame.
Garnish with paneer,cashew, and coriander.
Enjoy with naan or chapati.

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