Navaratna Curry Recipe

I Am Loving It!
submitted by shantihhh at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 French beans100 Gram, weighing around 4 oz
 Carrots100 Gram, weighing around 4 oz
 Potatoes100 Gram, weighing around 4 oz
 Cauliflower100 Gram, weighing around 4 oz
 Capsicums100 Gram, weighing around 4 oz
 Paneer100 Gram, weighing around 4 oz
 Cashewnuts100 Gram, weighing around 4 oz
 Raisins100 Gram, weighing around 4 oz
 Green peas100 Gram, weighing around 4 oz
 Tomatoes2
 Curds1⁄3 Pint, around 1 teacup
 Ghee4 Tablespoon
 Ghee2 Cup (32 tbs), for deep frying
 Salt To Taste
 Pineapple pieces1 Tablespoon
 Cherries1 Tablespoon
 Sugar1 Teaspoon
 Garlic6 Clove (30 gm)
 Green chilies2
 Kashmir chilies4
 Ginger1 Inch
 Coriander seeds2 Teaspoon
 Cumin seed1 Teaspoon
 Shah Jeera1 Teaspoon
 Cardamoms3

Directions

Cut the french beans, carrots and potatoes into small cubes.
Cut the cauliflower into big pieces.
Boil the french beans, carrots, cauliflower and green peas.
Deep fry the potatoes in ghee.
Cut the paneer into small cubes and deep fry in ghee.
Cut the capsicums into long strips.
Grind the tomatoes with very little water.
Whip the curds.
Heat the ghee in a vessel and fry the paste for a little time.
Add the tomatoes and curds and fry again for a few minutes.
Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes.
Decorate with pineapple pieces, silver foil and cherries.
Serve hot.
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