Anyway, love that your menu was mostly my heart beets recipes! Just found your website today, I like it very much. My recipe is sweet, spicy, nutty, and creamy. Press SAUTE mode on Instant Pot. I’m also certain that as soon as you finish this meal, you’ll already have plans to make it again soon. Keep up with the recipes but don’t get to full of yourself kay? Keep the veg recipes coming! Paratha serviert werden kann. If you don’t have raisins, feel free to use pineapple tidbits. Ooh, love the idea of adding chopped apricots! Brianna, I’m so happy to hear that! Indian Cooking 101: Do I Remove Whole Spices Before Serving Indian Food? Fenugreek seeds are very different from fenugreek leaves though, so you can just leave that out completely if you can’t get it before making this dish for your friends. I don’t have that specific chili powder but live a few miles from an Indian store (several actually). Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. Serve with basmati rice and/or garlic naan. Yum!!! I think it’d be fine to use tomato sauce… not so sure about the onion powder though…. Hello-i somehow stumbled across your website a few weeks ago and made the empanadas which are fantastic:). 'Korma probably derived from the Persian Koresh, a ghee -based mild stew the Moghuls indianised using cream, yogurt, ground almonds, saffron and aromatic spices. Other than that I’ve got the rest of the ingredients…so excited to make this!! I decided to add some heavy cream to it to make it a bit richer. This recipe is absolutely decadent! The “gems” are the fruits, vegetables, and nuts that make up the curry. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Phyllis, I’m so happy to hear that! It was a whitish dish so it didn’t have tomatoes. Meetal, thank you! There’s a great balance of sweet, spicy, savoury and earthy. The term Navratan means nine gems. I used 4 medium yellow potatoes, two carrots, 1 red bell pepper and some frozen peas. In true Mughlai cuisine fashion, cream (or cashew nut paste) is added to form the gravy. As for the color, you can always add more kashmiri red chili powder or paprika to give it more of a red color if you’d like , Your email address will not be published. Finally add the fried cashews ,raisins ,pineapple ,cream ,kasuri methi (dried fenugreek leaves) ,garam masala and stir well.Serve hot with pooris, chapatis, roti & parathas. Curious if you think this will freeze well or turn to mush once reheated. Not sure if this is a dish I would do in advance next time because of how thick it got. i loved your recipes can i pin them for future reference please reply. I really loved the menu card type summary, you had given.