Navaratna Kurma

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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/

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