Navaratna Kurma

Kurma is our favorite sidedish for Chapatis. But I always had to add coconut to make kurma and I was searching for alternatives. Then only I came to know that Navaratna kurma is made without coconut. So I tried it out immediately and the result was fabulous. As the word 'Navaratna' says we've to add nine different veggies for this. But I managed with watever was in my refridgerator.

Try it out today and make a delicious dinner. Enjoy!!!

Recipe source : Edible garden

Ingredients:

2 cups of diced, mixed vegetables - I used carrot, beans, peas, corn and potato
A few cubes of paneer
10 cashew nuts soaked in warm water, drained and ground to a paste
1 large onion, finely chopped
1 tomato, quartered and pureed
3 green chillies
1" piece of ginger
4 garlic cloves (or use 1 tsp ginger garlic paste)
1 tsp tomato paste (or use another pureed tomato)
1 cup milk
10 raisins
1 tbsp butter (or ghee)
Salt to taste

Spice Powders:
2 tsp garam masala (or use 1 tsp freshly ground masala like cloves, cardamom, cinnamon)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp jeera

Procedure:

Heat the butter or ghee in a kadai / pan and add raisins. After they bubble up add the onions until transparent

Grind the green chillies with the ginger and garlic and add to the onions. If using ginger garlic paste, just crush the chillies and add along with it. Fry for 30 seconds.

Add all the spice powders. Fry for a minute. Then add tomato puree and paste and fry till butter leaves out on sides (4-5 mts)

Add milk and about 1/2 cup of water, more or less.

Add the chopped vegetables. Mix well an cook covered for another 5 mins or so, until the vegetables are cooked, yet firm.

Add the cashew nut paste and mix well. Add salt and paneer cubes. Cook open for another 5 minutes until the gravy thickens and comes together

Garnish with fresh coriander leaves and serve hot with chapati, nan, roti, or pulao.