Ingredients

• 2 cups - chopped vegetables (carrot, beans, capsicum, cauliflower)
• 3/4 cup - chopped onion
• 1 - tomato
• 3 pods - finely chopped garlic
• 1 - green chilli
• 2 tbsp - oil
• 1/2 tsp - jeera
• 4 - cloves
• 2 inch piece - cinnamon
• 3 - cardamom
• 1 - bay leaf
• 1/2 tsp - garam masala powder
• salt
• 1/2 tsp - turmeric powder
• 1/4 tsp - chilli powder
• 1 tsp - coriander powder
• 1/4 cup - pineapple pieces
• 2 tsp - raisins
• 1/2 cup - milk
• 1/4 cup - yogurt
• coriander leaves to garnish
• To grind to a paste with a little water:
• 20 cashews - soaked in warm water for 15 minutes
• 2 tbsps - coconut (optional)

How to Make Navaratna Kurma

• Heat oil in a pan.
• Add jeera, cloves, cinnamon, cardamom, bay leaf.
• Saute for 10 seconds.
• Add onion, garlic and green chilli.
• Fry till onions turn golden brown.
• Add tomato and other vegetables (except capsicum), turmeric powder, chilli powder, coriander powder, garam masala powder and some salt.
• Saute for a couple of minutes.
• Add 1/4 cup of water.
• Close the pan with a lid and simmer for 5-7 minutes or until the vegetables are properly cooked.
• Add capsicum and saute for 2 minutes.
• Add milk, yogurt, ground nuts paste, pineapple, raisins and salt (if needed) and cook for 5 minutes.
• Garnish with coriander leaves.
• Serve with rotis or rice.
• Recipe courtesy: http://www.indianvegetariankitchen.com/