Navarathna Kurma

Ingredients

• • Paneer - 100 grams
• • Carrots (diced) - ½ cup
• • Beans (diced) - ½ cup
• • Peas (diced) - ½ cup
• • Potatoes (diced) - ½ cup
• • Cauliflowers (diced) - ½ cup
• • Tomatoes - 3
• • Onions - 2
• • Ginger-garlic paste - 1 ½ teaspoons
• • Turmeric powder - ½ teaspoon
• • Dhania powder - 2 teaspoons
• • Chilly powder - 1 ½ teaspoons
• • Garam masala - 1 ½ teaspoons
• • Milk - 1 cup
• • Cream - 2 tablespoons
• • Ghee - 3 tablespoons
• • Salt - as required
• • Tutti fruity -s - 1 teaspoon
• • Kismis - 1 teaspoon
• • Cashew nuts - 2 teaspoons
• • Tinned pine apple pieces (diced into small pieces) - ½ cup
• • Coriander leaves - as required

Method

• 1. Dice paneer into small pieces, deep fry and keep aside.
• 2. Grate onions.
• 3. Put tomatoes in hot water, for few minutes, peel and mash thoroughly.
• 4. Heat ghee in a pan, fry onions and then ginger, garlic paste.
• 5. Fry in low flame till ghee separates from it.
• 6. Add mashed tomatoes, turmeric powder, dhania powder, chilly powder, garam masala, salt etc.
• 7. Add boiled vegetable and boil for some time.
• 8. When the gravy is thickened, add milk and cream.
• 9. Boil for a minute.
• 10. Add paneer pieces and dry fruits before removing from fire.
• 11. Fry cashew nuts in little ghee and add it.
• 12. Garnish with coriander leaves.
• 13. Serve with finely cut onions and pieces of lime.