NAVARATNA KURUMA

The Navaratna (nine gems) kuruma uses nine different veggies, fruits & nuts and basically this is a Mughlai dish.

Ingredients

 Boiled Vegetables                                       -2 cups

(potatoes, carrots, green peas, french beans, cauliflower, capsicum, bottle gourd, cluster beans)

Grated paneer                                             -100 g
Tomatoes                                                    -2
Grated onions                                             -2
Ginger Garlic  paste                                     -1 ½ tsp
Salt                                                             To Taste
Turmeric Powder                                        -1 tsp
Red chilli powder                                        -1 ½ tsp
Coriander powder                                      -1 tsp
Garam Masala Powder                              - 2 tsp

Pepper powder                                          - 1 tsp
Fresh Cream                                              -2 tbsp
Vegetable oil                                               -3 tbsp
Ghee                                                          -1 tbsp
Milk / water                                                -1 cup
Dry fruits (cashew nuts, raisins)                   -¼ tbsp
Coriander leaves for decoration

Preparation

Prepare the tomato puree by boiling the tomatoes, remove the skin and grind it well without water.   Fry the dry fruits (raisins and cashew nuts) in one table spoon ghee and kept aside.  Saute the finely chopped onion and ginger garlic paste in a pan till it turns into brown.  Add salt, turmeric powder, red chilli powder, coriander powder, garam masala, pepper powder and fry for 2-3 minutes.  Add tomato puree and dry fruits.  Stir well and cook the mixture well.  Add water/milk and boil it make the gravy thick.  Add grated paneer and boiled vegetables to the gravy, cook for 5 to 7 minutes.  Put cream and chopped the coriander leaves on the navartna kuruma to decorate.

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