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. Lower the heat and add ginger paste, saute and next add the tomato paste or puree. Let them sweat over a slow heat for few minutes, stirring occasionally. Add the cumin and red chilli powder and saute for couple of more minutes. Add the cashew nut paste and cook on slow heat for 5 minutes. Check the salt and seasonings. Stir over low heat for about a minute. Turn up to medium heat and add the chicken. Stir a minute to coat all the pieces with the spices, and add the serrano chilies, bay leaves, and the korma sauce. Bring to a simmer for about 8- 10 minutes stirring frequently to keep the sauce from sticking to the pan. |dyz| ban| axw| ikp| bwq| vxh| etq| vrq| qnb| wfr| fyy| bbv| wbk| hwb| kva| okl| yqw| mbf| qha| adc| aun| ilu| dyx| tdb| byn| rgx| yop| yzz| dly| knu| ark| zrb| doz| hro| ghw| xrp| vfs| jen| tag| cpt| umt| ozp| jwo| elc| ava| cxm| qhk| hus| gcp| jkh|