The Vegetarian Curry Bible

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1 tsp curd

Navaratan Korma

Method

by Sunita

Heat the ghee and add the sliced onion.

When the onion starts browning, add the blended paste and fry, stirring

continously for about 3-4 minutes.

Made with vegetables and fruits, this tangy hot and sweet

dish is a very popular item in North Indian cuisine.

Now add the tomato sauce and the powders.

Fry for one minute.

Add all the vegetables(inc, tomatoes), cashewnuts, rasins and

pineapple.

Ingredients

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1/2 cup long cut french beans, parboiled

1/2 cup long cut carrots, parboiled

1 cup potatoes, parboiled and cubed

1/2 cup green peas, parboiled

2 tbsp raisins

2 tbsp cashewnuts, chopped

2 tbsp pineapple, chopped

1 large tomato, chopped

2 tsp tomato sauce or puree

1 large onion, sliced

2-3 tbsp ghee (clarified butter)

Salt to taste

Mix in salt to taste.

Add about 1/2 - 1 cup of water and let it simmer for about 3-4 minutes.

8. Increase the heat and let it come to a boil.

9. Remove from heat and garnish with chopped coriander leaves.

10. Serve hot with chapatis or plain rice.

1-2 tsp chopped coriander leaves for garnish

Roast and powder using a coffee grinder:

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1 tsp cumin seeds

1 tsp coriander seeds

1 tsp saunf (fennel) seeds

1 tsp peppercorns

1 stick cinammon

1-2 cardammom

2-3 cloves

Blend the following to a smooth paste:

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8-10 green chillies

1 " piece ginger

6-7 garlic flakes