Navaratna Curry

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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.

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Preparation Time:    Cooking Time:     Makes 4 servings
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1/2 cup paneer (cottage cheese) , cut into 12 mm. ( 1/2”) cubes
1/2 cup French beans , cut into 12mm. ( 1/2”) pieces
1/2 cup carrot , cut into 12 mm. ( 1/2”) cubes
1/2 cup potatoes , cut into 12 mm. ( 1/2”) cubes
1/2 cup cauliflower florets
1/2 cup capsicum , cut into 12 mm. ( 1/2”) cubes
2 tbsp raisins (kismis)
3/4 cup green peas
1/4 cup tomaro puree
1/2 cup curds (dahi)
2 tbsp oil
salt to taste
sugar to taste

To Be Ground Into A Paste
3 garlic (lehsun) cloves
1/2 green chilli
2 whole dry kashmiri red chillies
12 mm (½”) piece ginger
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp caraway seeds (shahjeera)
1 cardamom (elaichi)

For The Garnish
1 sheet edible silver leaf (vark)
1/4 cup pineapple pieces
2 to 3 cherries

Other Ingredients
oil for deep frying

  1. Boil the french beans, carrots, cauliflower and green peas. Drain and keep aside.
  2. Deep fry the potatoes and paneer separately in hot oil till done. Remove, drain on absorbent paper and keep aside.
  3. Whisk the curds till smooth. Keep aside.
  4. Heat oil in a pan and fry the ground paste for 2 to 3 minutes.
  5. Add the tomato puree and curds and fry again stirring continuously till the mixture leaves oil
  6. Add the capsicum and sauté for 1 to 2 minutes.
  7. 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.
  8. Serve hot garnished with the silver leaf, pineapple piesces and cherries.

RECIPE SOURCE : PaneerBuy this cookbook
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 on 14 Feb 13 09:33 AM

Lovely vegetable.