October 16, 2013

Navaratna Curry

Ingredients:
French beans - 100 gms
Carrots - 100 gms
Potatoes - 100 gms
Capsicum - 100 gm
Cauliflower - 100 gm
Green peas - 100 gms
Tomatoes - 1/2 cup (puree)
Cashew nuts - 100 gm
Paneer - 100 gm
Kishmish - 100 gm
Whipped curd - 1 cup
Salt to taste
Sugar to taste
Ghee - 1 tbsp
Oil for frying

For Spice Paste:
Garlic - 1
Green chillies - 2
Red chillies - 4
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Shajeera - 1 tsp
Cardamom - 3

For Garnishing:
Pine apple slices - 2
Cherries - 10
Silver foil

Method:

  • Grind spice paste ingredients to make fine paste.
  • Cut all vegetables into pieces.Keep aside 20 gms of potato piece and boil remaining vegetables till tender. Drain the water and keep aside.
  • Heat oil and fry the potato pieces and paneer till golden and keep aside.
  • Cut capsicum into long strips.
  • Heat the ghee in a pan, add spice paste and saute for a while.
  • Add tomato puree, capsicum  and curd. Mix well.
  • Add boiled vegetables, fried potatoes and paneer, cashew nuts, kishmish, salt and sugar.
  • Cook for 10 -12 minutes.
  • Garnish with pine apple pieces and cherries and silver foil.



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