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Navaratna Curry


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A rich curry as the name implies. Serve with parathas or plain rice.

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Preparation time: 
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Serves 8
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Ingredients


100 gms french beans
100 gms carrots
100 gms potatoes
100 gms cauliflower
100 gms capsicum
100 gms paneer (cottage cheese)
100 gms cashewnuts (kaju)
100 gms raisins (kismis)
100 gms green peas
2 tomatoes
3/4 cup curds (dahi)
4 tbsp ghee
ghee for deep-frying
salt to taste
sugar to taste

For the garnish
1 sheet edible silver leaf (vark)
1/4 cup chopped pineapple
2 to 3 cherries

To be ground into a paste
6 cloves garlic (lehsun)
2 green chillies
4 whole dry kashmiri red chillies
25 mm.(1") piece ginger (adrak)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tsp caraway seeds (shahjeera)
3 cardamoms (elaichi)

Method
  1. Cut the french beans, carrots and potatoes into small cubes.
  2. Cut the cauliflower into big pieces.
  3. Boil the french beans, carrots, cauliflower and geen peas.
  4. Deep fry the potatoes in ghee.
  5. Cut the paneer into small cubes and deep fry in ghee.
  6. Cut the capsicums into long strips.
  7. Grind the tomatoes with very little water.
  8. Whip the curds.
  9. Heat the ghee in a vessel and fry the paste for a little time.
  10. Add the tomatoes and curds and fry again for a few minutes.
  11. Add the vegetable, cashewnuts, raisins, paneer pieces, salt to sugar and cook for a few minutes.
  12. Garnish with the varq, pineapple pieces and cherries.
  13. Serve hot.
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