Navaratna Kurma

This is my version of the navaratna kurma with lots of nuts and fruits. This delicious dish is so filling and is a treat for any special occasion. Navaratna means nine gems and the nine gems in my recipe are carrot, peas, potato, cauliflower, onion, tomato, almonds, pineapple and paneer. I added tutty fruity to add an extra punch to this rich gravy. Here is how I prepared.

Ingredients:

2 cups Mixed Vegetables - Cooked (carrot, peas, potato, cauliflower)

1/2 cup Paneer Cubes - Fried (make thin slices out of the fried paneer cubes)

1/2 cup Pineapple Chunks

Tutty fruity - 2 tablespoons (optional)

1 tablespoon Ghee

1 tablespoon butter (room temperature)

2 tablespoons chopped Almonds or Cashews

Salt to taste

Dry Masala:

1 teaspoon Cumin Seeds

2 teaspoons Poppy Seeds (Khus Khus)

1 teaspoon Cardamom Powder

Wet Masala - 1

grind together:

1 large Onion

2 ripe blanced tomatoes

2 green chillis

Wet Masala - 2

grind together:

1/4 cup Shredded Coconut

1/2 cup Cream (or evaporated milk)

1/2 cup Milk

Method:

Heat Ghee in a kadai and roast the nuts. Keep it aside.

Add the Butter and fry the Wet Masala - 1 for 5 minutes. Keep stirring. Add the Dry Masala and fry for a couple of minutes.

Add the Vegetables and Salt and mix well. After two to three minutes add the Paneer, Fruits and Nuts and the Wet Masala - 2. Let the gravy thicken. Turn off the heat and serve with Naan, Chapathis/Rotis or Parathas.

Note: Other ingredients that can be added to the gravy are apples, raisins and green beans.