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Navratan Curry

Madhuri.Dixit's picture
Ingredients
  Paneer 250 Gram, cut into cubes (Cottage Cheese)
  Potatoes 2 Small
  Shelled peas 1⁄2 Cup (8 tbs)
  Carrots 2 Small
  Small cauliflower flowerets 1 Cup (16 tbs)
  French beans 12
  Tomatoes 3 Large, pureed
  Onions 2 Large
  Garlic 6 Clove (30 gm)
  Ginger piece 1 Inch
  Green chillies 2
  Chilli powder 1 Teaspoon
  Garam masala 1 Teaspoon (Mixed Spices)
  Jeera powder 1 Teaspoon (Zeera)
  Coconut milk/Water 3 Cup (48 tbs)
  Saunf 1 Teaspoon (Aniseed)
  Lemon 1⁄2 , juiced
  Salt To Taste
  Oil 6 Tablespoon
Directions

1. Peel potatoes. Cut cauliflower and potatoes into small pieces.
2. Cut beans and carrots into small pieces. Mix peas.
3. Grind onion, ginger, green chillies and garlic to a paste.
4. Grind saunf. Heat oil, add saunf immediately and then add onion, ginger, garlic paste.
5. When light brown, add chilli pd, garam masala and zeera pd. Add tomato puree.
6. Fry till oil separates. Add chopped carrots, beans and peas. Cook for 2 minutes. Add coconut milk or water and cook till the vegetables are done. Add salt.
7. Add paneer, filed potatoes and cauliflower. When the gravy thickens squeeze in lime juice and garnish with coriander leaves.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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