A delicious take on the classic Korma recipe.
250g pumpkin slice
1 cup curd (yogurt)
1 ½ tsp ginger paste
1 tsp black pepper powder
1 tsp aniseed powder
1 ½ tsp cumin powder
200g ghee (clarified butter)
½ tsp sugar
½ tsp garam masala
1 tsp salt
Peel and cut the pumpkin slice into 1 inch cubes. Beat the yogurt until smooth.
Heat the ghee in a large pan over medium flame reserving 1 ½ teaspoons ghee for later use.
Put the pumpkin pieces in the pan and fry for 5 minutes. Remove pumpkin from the pan and set aside.
Heat 1 teaspoon ghee in the pan. Add all the spices to the pan except the aniseed and fry for 2 minutes.
Pour ½ cup water in the pan and bring to a boil. Add the pumpkin and yogurt in the pan. Sprinkle with sugar and salt and bring to a boil. Cook for about 6-7 minutes.
Add ½ tsp ghee and aniseed powder to the korma. Stir to mix and remove from heat.
Garnish with raisins and serve.