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Navaratna Curry

Ingredients
  French beans 100 Gram, weighing around 4 oz
  Carrots 100 Gram, weighing around 4 oz
  Potatoes 100 Gram, weighing around 4 oz
  Cauliflower 100 Gram, weighing around 4 oz
  Capsicums 100 Gram, weighing around 4 oz
  Paneer 100 Gram, weighing around 4 oz
  Cashewnuts 100 Gram, weighing around 4 oz
  Raisins 100 Gram, weighing around 4 oz
  Green peas 100 Gram, weighing around 4 oz
  Tomatoes 2
  Curds 1⁄3 Pint, around 1 teacup
  Ghee 4 Tablespoon
  Ghee 2 Cup (32 tbs), for deep frying
  Salt To Taste
  Pineapple pieces 1 Tablespoon
  Cherries 1 Tablespoon
  Sugar 1 Teaspoon
  Garlic 6 Clove (30 gm)
  Green chilies 2
  Kashmir chilies 4
  Ginger 1 Inch
  Coriander seeds 2 Teaspoon
  Cumin seed 1 Teaspoon
  Shah Jeera 1 Teaspoon
  Cardamoms 3
Directions

Cut the french beans, carrots and potatoes into small cubes.
Cut the cauliflower into big pieces.
Boil the french beans, carrots, cauliflower and green peas.
Deep fry the potatoes in ghee.
Cut the paneer into small cubes and deep fry in ghee.
Cut the capsicums into long strips.
Grind the tomatoes with very little water.
Whip the curds.
Heat the ghee in a vessel and fry the paste for a little time.
Add the tomatoes and curds and fry again for a few minutes.
Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes.
Decorate with pineapple pieces, silver foil and cherries.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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