Recipe: Delicious Parwal Korma

Parwal Korma.

You can have Parwal Korma using 19 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Parwal Korma

1. You need 250 grams of parwal (pointed gourd).
2. Prepare 2 of onions (1 chopped &1 cubed for paste).
3. Prepare 1 of tomato chopped.
4. It's 4-5 of almonds soaked.
5. Prepare 7-8 of cashew nuts soaked.
6. You need 4 tbsp of oil.
7. Prepare 1 inch of cinnamon stick.
8. You need 2-3 of green cardamoms.
9. Prepare 3-4 of cloves.
10. Prepare 1 of bay leaf.
11. Prepare 1 tbsp of ginger garlic paste.
12. Prepare 1/2 tsp of turmeric powder.
13. It's 1 tsp of red chilli powder.
14. You need 1/2 tsp of cumin powder.
15. You need 1 tsp of coriander powder.
16. It's To taste of salt.
17. It's 1 tsp of garam masala powder.
18. You need 1 tsp of ghee.
19. Prepare as required of Coriander leaves for garnishing.

Parwal Korma step by step

1. To start with peel off each pointed gourd slightly and give a half cut starting from it's one end towards the center. Similarly, give a reverse cut at the other end of the pointed gourd..
2. Transfer the pointed gourds to a bowl. Add in a pinch of turmeric powder & salt and mix well. Keep aside for 10 minutes..
3. Meanwhile, make a fine paste of the onion+ tomato by using a grinder and keep aside..
4. Also grind the almonds and cashew nuts to a fine paste and keep aside..
5. Now heat 2 tbsp oil in a pan and fry pointed gourds till brown over a medium flame. Remove and keep aside..
6. Add remaining oil to heat in the same pan. Add whole garam masala (cinnamon, cardamom & cloves) and bay leaf. When they sizzle add chopped onion and fry till brown. Add ginger-garlic paste and saute till the raw smell disappears. Add turmeric powder, chilli powder, cumin powder, coriander powder, salt and saute for a couple of minutes until oil starts releasing from the masala. Add onion tomato paste and cook for 2-3 minutes..
7. Then add almond cachewnut paste and cook for 5 minutes stirring intermittently..
8. Now add fried pointed gourds and mix well. Cook for 2-3 minutes. Then pour 1/2 cup water into the mixture. Stir and cook covered on a medium flame for 5-6 minutes or till the gravy becomes thick. Add 1 tsp ghee and mix well..
9. Add garam masala powder. Cover and switch off the flame..
10. Serve parwal korma hot garnished with coriander leaves. This goes well with chapati or rice..