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Traditional Navaratna Kurma

Traditional Navaratna Kurma is a popular Indian Side Dish
Author :
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Boil
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

Mixed diced vegetables - 2 cups, boiled (Carrot, Beans, Peas, Potato, Cauliflower)

Onion - 2 small, diced

Ginger-Garlic paste - 2 tsp

Turmeric powder - 1/2 tsp

Dhania Powder - 2 tsp

Red Chilli powder - 1.5 tsp

Garam Masala Powder - 1.5 tsp

Milk - 1 cup

Whipped Cream - 2 tbsp

Ghee or Butter - 3 tbsp

Salt to taste

Paneer - 100 gm

Tomato Paste - 3 tbsp

Dry fruits - 4 tbsp (Cashews, Almonds, Kismis)

Crushed tinned Pineapple - 4 tbsp (Optional)

Coriander leaves for garnishing

Method

  1. Dice paneer into pieces, deep fry and keep aside.
  2. Heat ghee in a pan and fry onions, ginger-garlic paste in a low flame till the ghee separates.
  3. Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and a little water.
  4. Then add the boiled vegetables and let the mixture boil for some time till the gravy thickens.
  5. Add milk and cream. Boil for a minute.
  6. Before removing from fire, add the paneer pieces, dry fruits and pineapple.
  7. Garnish with coriander leaves.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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