Indian style Navaratna Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Milk - 5 cups
  • Lemon juice - 2 tbsp
  • Ginger - 15 g
  • Garlic - 10 flakes
  • Coriander leaves - 1 cup chopped
  • Green chillies - 6
  • Water - 3/4 cup
  • Ghee - 1/4 cup
  • Oil - 1/4 cup
  • Cauliflower - 250 g
  • Fresh peas - 2 cups
  • Potato - 1/4 kg
  • Carrot - 1/4 kg
  • Beans - 1/4 kg
  • Turmeric powder - 1 tsp
  • Cumin powder - 1.5 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Tomato - 2, pureed
  • Curd - 1 cup, beaten
  • Pineapple - 2 slices, cut into small pieces
  • Saffron - 1 pinch (dissolved in 1 tbsp of hot milk)
  • Cashew nuts - 2 tbsp
  • Salt to taste

How to Make Indian style Navaratna Kurma

  • Make paneer using 5 cups of milk and lemon juice.
  • Grind ginger, garlic, coriander leaves and green chillies into a paste in a mixer.
  • Divide paneer into two portions.
  • Heat oil in a kadai and fry each portion until brown.
  • To the remaining oil, add ghee and the ground paste.
  • Fry while sprinkling a little milk from time to time until brown.
  • Now add all the chopped vegetables, salt and the powders and stir for 2 mins.
  • Add the tomato puree, curd, 1/2 cup of water and mix well.
  • Cover the kadai with a lid and cook for about 10-15 mins on medium heat.
  • Remove from heat and stir once.
  • Now add the fried paneer, cashews and pineapple.
  • Simmer for 3 mins, stirring occasionally.
  • Add saffron and stir.
  • Serve hot.

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