by Tarla Dalal
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Navaratna “nine gems”, and this curry is made with nine different vegetables, fruits and nuts this recipe can be best described as a princess… swet, dainty and royal. Paneer mingles well with the mélange of vegetables and fruits in this mild yet luscious curry. The silver varq gives it a fitting finishing touch.
- Boil the french beans, carrots, cauliflower and green peas. Drain and keep aside.
- Deep fry the potatoes and paneer separately in hot oil till done. Remove, drain on absorbent paper and keep aside.
- Whisk the curds till smooth. Keep aside.
- Heat oil in a pan and fry the ground paste for 2 to 3 minutes.
- Add the tomato puree and curds and fry again stirring continuously till the mixture leaves oil
- Add the capsicum and sauté for 1 to 2 minutes.
- Add boiled vegetables, potatoes, paneer, cashewnuts, raisins, peas, salt, sugar and ½ cup of water and cook for a few minutes to bring to a boil.
- Serve hot garnished with the silver leaf, pineapple piesces and cherries.
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