Ingredients

• 2 cups - peas boiled
• 1 - large carrot chopped and boiled
• 1/2 cup - tomato sauce
• 1/4 cup - curd
• 1/4 cup - malai (cream)
• 3 tbsp - butter
• 1 - small sweet lime
• 1 - small apple
• 1 - banana
• 2 - pineapple slices
• 10-15 - cashew nuts
• 20 - raisins
• 2 - glazed cherries for decoration
• 1 tbsp - coriander chopped
• 1 tbsp - ghee
• Salt to taste
• Dry masala:
• 1 tsp - cumin seeds
• 2 tsp - khus khus (poppy seeds)
• 1 tsp - cardamoms
• Wet Masala:
• 1 - large onion
• 1/4 cup - coconut shredded
• 3 - green chillies

How to Make Navarathna Korma

• Grind the dry and wet masalas separately.
• Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
• Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
• Add the dry masala and salt and fry 2 more minutes.
• Add the carrots and peas, mix together curd and cream and add to gravy.
• Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
• Garnish with grated cheese ,coriander and chopped cherries.
• Serve hot with naan, roti or paratha.