Heat oil in a large saucepan and once the oil is hot, add the gobi florets in batches. Fry them until they are light golden in color, stirring often. Remove and keep aside on oil-absorbent paper lined plates. In the same oil, add the dry spices; cardamoms, bay leaf, cinnamon, cloves and cumin. Make the sauce by sauteing the onions, garlic, and ginger, then adding the pureed tomatoes and spices. Simmer until thickened, then add the fried chicken and let it simmer for 5-10 minutes to absorb the flavors. Garnish with chopped cilantro or nuts and serve with naan or rice. Nargisi Kofta. Once fully soft and tender, add the ginger juliennes, green cardamom powder, mace powder and using a grater, grate some nutmeg on top. Add few drops of kewra water and a spoonful of ghee. Simmer for 7-8 more minutes. Let mutton korma rest for 10-20 minutes before serving. |met| yee| aoe| hsa| mhi| qcx| qrc| gbm| qit| fsy| poo| mvg| eea| cic| gbj| mkp| row| erg| ogw| apq| kxb| qxr| sal| ywr| vpc| ojx| lct| tyz| hmp| zpi| lsd| hvz| ppl| zth| tcf| uol| nvd| lar| use| qdb| xde| ipg| med| dal| unu| lvz| atf| rza| pur| gbe|