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INDIAN RECIPE: Navaratna Curry

Ingredients for Navaratna Curry :

  • 100 grams (4 oz.) french beans.
  • 100 grams (4 oz.) carrots
  • 100 grams (4 oz.) potatoes
  • 100 grams (4 oz.) cauliflower
  • 100 grams (4 oz) capsicums
  • 100 grams (4 oz) paneer
  • 100 grams (4 oz.) cashewnuts
  • 100 grams (4 oz.) raisins
  • 100 grams (4 oz.) green peas
  • 2 tomatoes
  • 1 teacup curds
  • 4 tablespoons ghee
  • Ghee for deep frying
  • Salt and sugar to taste
  • Silver paper, pineapple pieces and few cherries for decoration.

To be Ground into a paste

  • 6 cloves garlic
  • 2 green chillies
  • 4 kashmiri chillies
  • 25 mm (1") piece ginger
  • 2 teaspoons coriander seeds
  • 1 teaspoons cumin seeds
  • 1 teaspoon shah-jira
  • 3 cardamoms

Directions for making Navaratna Curry :

  1. Cut the french beans, carrots and potatoes into small cubes. Cut the cauliflower into big pieces.
  2. Boil the french beans, carrots, cauliflower and green peas.
  3. Deep fry the potatoes in ghee.
  4. Cut the paneer into small cubes and deep fry in ghee.
  5. Cut the capsicums into long strips.
  6. Grind the tomatoes with very little water.
  7. Whip the curds.
  8. Heat the ghee in a vessel and fry the paste for a little time
  9. Add the tomatoes and curds and fry again for a few minutes.
  10. Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes.
  11. Decorate with pineapple pieces, silver foil and cherries.
  12. Enjoy your Navaratna Curry. Hope you love this Indian recipe.


Aloo Dum, Baigan Fry Recipe, Bittergourd Gojju, Cauliflower Curry, Dum Aloo Kashmiri, Eggplant Podi Curry recipe , Gobi Manchurian, Malai Kofta recipe , Matar Paneer, Navaratna Curry, Palak Paneer recipe , Pineapple Gojju, Potato Podimas, Spicy Okras, Stuffed Capsicum, Vegetables Cutlets recipe , Vegetable Kofta, Vegetable Makhanwala

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