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Parwal Korma

Parwal korma or pointed gourd korma is quite an unique dish in terms of its combination. We dont need any introduction to the korma gravy as we all know how flavourful it is, blended with nuts and spices, the masala seeps deep inside the parwal. The parwal remains nice and juicy and tender from inside.You may find a lot of variation to this dish, one of the popular is th eone in which the parwal is stuffed and cooked in the same korma gravy. I tried to keep things quite simple and hearty, keeping the natural flavour of the parwal intact. 

Do try out this recipe with your friends and family, and share your feedback with me, every new recipe is worth a try isn't it ? 





Ingredients

  • Parwal 500 g
  • 1 tsp Turmeric Powder
  • barista (fried onion) of 2 onions
  • 1 tbsp poppy seeds
  • 5 Cashew nuts
  • 5-7 cloves of Garlic
  • 1 inch ginger (sliced)
  • 2 tbsp Mustard Oil
  • 1 Cinnamon stick
  • 2 Bayleaves
  • 1 Mace
  • 4 Green Cardamom
  • 4 Cloves
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Nutmeg Powder
  • 1/2 tsp Sugar
  • 1 tbsp Crushed Fenugreek leaves
  • 1/2 tsp Garam Masala

Yoghurt mix
  • 1 cup yoghurt
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder




Method
  1. Marinate the parwal in salt and turmeric powder, mix and keep it aside.
  2. In a mixer grinder, add barista, poppy seeds, cashew, garlic, ginger and some water, make a smooth paste.
  3. For the yoghurt mix, add the mentioned spices to the yoghurt and beat until you get a fine paste.
  4. Heat a heavy bottom vessel and pour some mustard oil, let the oil smoke, lower the flame, then add the parwal, saute until fry marks appear.
  5. Once done strain the parwal and in the same oil add the whole spices, then add the barista paste and saute until oil surfaces to top.
  6. Now turn off the flame and add the yoghurt mix we prepared earlier, mix continuously or else the yoghurt can curdle.
  7. Adjust the salt, then add nutmeg powder, give a nice mix, lastly add the fried parwal and mix slowly, make sure the masala coats the parwal well.
  8. In the end add crushed fenugreek leaves, garam masala powder and give one final mix.
  9. Serve this perfect korma with a bowl of steaming hot rice.

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