NALABAGHAM

I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Friday, September 19, 2008

Navratna Kurma

Haven't blogged any recipes in the past three weeks, and decided to share a very favorite of mine and once you try it you sure to love it too..
A curry that became my favorite in St.Louis, that was the first time I really enjoyed it and wanted to make it at home. I have made it only three or four times until now and guess what, it just keeps getting better each time. The sweet and spicy navratna kurma goes well with jeera rice, rotis and poori. Once you have all the ingredients it will be ready in no time.

Ingredients:-
Onion - 1 medium minced or chopped fine
Tomato - 4 nos pureed or chopped fine
Green chilies - 4 crushed
Cauliflower - 1 cup of florets
Carrot cut into - 1 inch pieces 1/2 cup
Beans cut into -1 inch pieces 1/2 cup
Green peas - 1/2 cup
Potato cut into - 1 inch pieces 1/2 cup
Paneer - cubed and fried 1/2 cup
Mixed dry fruits - 1/2 cup (golden raisins, almond sliced, pista, cashewnuts chopped)
pineapple - 2 slices chopped (don't add a lot)
Heavy whipping cream - one and a half cups
Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Chili powder - 1 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Fennel seeds - 1/4 tsp
Cinnamon - an inch piece
Cloves - 4 nos
Cardamom - 4 nos
Cashew paste - 2 tbso soaked and ground to a fine paste
Salt to taste
Cooking oil - 3 tbsp
Butter - 1 tbsp

Method:-
1. In a deep non-stick kadai pour the oil and the butter and when hot add the fennel seeds and once it splutters add the greenchilies and the onion.





2. Once the onion is done add the garam masala and the ginger garlic paste.






3. Add all the vegetables - carrot, beans, peas, potato and the cauliflower after the raw smell of the ginger garlic paste is gone.






4. Mix it well and maintain the heat in medium. Can add a tsp of vinegar or lime juice if you wish.






5. When the vegetables are half done add the tomato puree. If necessary add a little water.






6. Make sure you add the chili powder, turmeric powder, cumin powder and coriander powder after the tomato is cooked, other wise the smell of tomato will keep lingering for a long time.





7. Mix it all well and add salt. Cover and allow the vegetables to cook completely, add water if needed.






8. When the vegetables are fully cooked add the fried paneer and mix it carefully to avoid breaking of the paneer.






9. Mix in the cup of mixed nuts and the cashew paste let it simmer until the vegetables are fully cooked.






10. Pour in the whipped cream and let it simmer for 5 minutes and then add the pineapple pieces and leave it on low heat for 5 - 10 minutes.





11. Serve hot or warm with roti, rice, parotta anything that you like. Enjoy it.........
If you are making it for a party then follow till step 9 and put it in the fridge and then do step 10 just before the party and it would still be fresh and taste great too....




I am sending this to Sangeeth's calcium rich.

3 comments:

Happy cook said...

Yumm Kurma looks creamy and delicious

Kitchen Flavours said...

I saw this in menu in some hotels but never knew what goes in, thanks so sharing and like that pictorial view of the recipe.

Aartee said...

ThanQ guys for the comment...