Navratan Korma

Chopped vegetable simmered in a creamy curry

Ingredients

1/2 cup long cut French beans, parboiled

1/2 cup long cut carrots, parboiled

1 cup potatoes, parboiled and cubed

1/2 cup green peas, parboiled

2 tbsp. raisins

2 tbsp. cashewnuts, chopped

2 tbsp. pineapple, chopped

1 large tomato, chopped

2 tsp. tomato puree

1 large onion, sliced

2-3 tbsp. Oil

Salt according to taste

1-2 tsp. chopped coriander leaves for garnish

Roast and blend:

1 tsp. cumin seeds

1 tsp. coriander seeds

1 tsp. saunf (fennel) seeds

1 tsp. peppercorns

1 stick cinnamon

1-2 cardamom

2-3 cloves

Blend the following to a smooth paste:

8-10 green chilies

1 " piece ginger

6-7 garlic flakes

1 tsp. curd

Serve with

        Serve hot with chapatis or plain rice.

Method

1.Heat the oil and add the sliced onion.
2.When the onion starts browning, add the blended paste and fry, stirring continuously for about 5 minutes.
3.Now add the tomato puree and the dry powders. Cook for one minute.
4.Add all the vegetables including tomatoes, cashewnuts, raisins and pineapple. Mix in salt .
5.Add about 1 cup of water and let it simmer for about 5 minutes.
6.Increase the heat and let it come to a boil. Remove from heat and garnish with chopped coriander leaves.