by Tarla Dalal
Added to 199 cookbooks
This recipe has been viewed 81871 times
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.
Nutrient values per serving
|Vitamin A||647.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||36.6 mg|
|Folic Acid||16.1 mcg|
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