May 4, 2009

* Navratan Korma *

1/2 cup fresh green peas
1/2 cup carrots, cubed
1/2 cup french beans, stringed and cubed
1/2 cup cauliflower, broken into tiny florets
1/2 cup potatoes, cubed
2 tbsp pineapple, cubed
2 tbsp cashewnuts, chopped
2 tbsp raisins
3 tbsp oil, or 2 tbsp oil + 1 tbsp ghee
Pinch of caraway seeds
2 onions, chopped fine
2 tomatoes, pureed
1 tbsp tomato puree (the canned variety)
1 tbsp chopped coriander leaves
Salt to taste
Grind for the masala paste:
1 tbsp thick curd
9 garlic flakes
1 inch piece ginger
4-6 green chillies
Grind for the garam masala:
2 tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1 tsp fennel seeds, roasted
1/2 tsp peppercorns, roasted
3 cloves
3 small sticks cinnamon
2 green cardamons

Boil the vegetables in 2 cups of water till half-cooked. Drain and keep aside.
In a saucepan, heat the oil and add the caraway seeds. When it cackles, add the onion and stir-fry till golden. Add the masala paste and stir-fry on a low flame till you get a nice aroma. Add both the tomato purees and stir-fry for 2-3 minutes.
Add about 1 cup of water from the boiled vegetables. Bring to a boil. Add the vegetables, pineapple, cashews, raisins, coriander leaves, garam masala and salt.
Stir gently, cover and simmer on a low flame for 5-6 minutes or till done. Garnish with 1 tbsp melted butter or 1 tbsp cream, almond flakes, and tomato roses and serve hot.

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