Navratan Kurma (Nine Gem Curry)

 This Kurma has its roots in the Mughlai cuisine of modern-day India and Pakistan. This delicious Mughlai curry is made with Paneer, nuts and little vegetables and fruits. Navratan' means 'nine gems” and this dish is named after the nine different fruits, vegetables, nuts to prepare it. It is very rich and slightly sweet taste. I made this recipe as low fat and slightly yellow one.

Ingredients

Green Peas                       ½ cup

Boiled Potato                     2nos (diced)

Carrot –                             6 tbsp (diced)

French Beans –                   6 tbsp (chopped finely)

Fruit cocktail – 1 tin            OR (fresh fruits like green grapes, pineapple, apple etc.)

Paneer cubes                      1/4 cup

Dry fruits                            1/2 cup (cashews, walnuts, almond flakes,           pistachio, raisins)

Low fat half and half            1 small

Sugar                                  1 Tsp

White pepper powder          ½ tsp
Curry powder -                    1/2 tsp (optional)

Tomato sauce                       2 Tbsp

Saffron                                 2 pinch ( soak in the warm 2 Tbsp of milk)

Oil                                        2 tbsp

Salt                                      as required

Coriander leaves –                2 tsp (chopped finely)

Grind Masalas:

Ginger paste                          1 Tbsp

Green chillies                         5 nos

 Dry Masalas

Cinnamon                              1’’ (broke into pieces)

Cloves                                   3 no

Elachi                                    4 nos

Method:

•  Grind dry and wet masalas separately.
• Dry fry the nuts slightly and keep aside.
• Separate the fruits from the tin (keep the juice)
• Heat oil and add grind wet masala and fry for few minutes.
• Add dry masalas, black pepper powder, turmeric powder in it and fry.
• Add tomato sauce and in it and cook until they are pulpy .Add, salt and sugar.
• Now add the vegetables and juices, simmer and cook for few more minutes.
•  Allow to thicken a bit, add fruit, nuts and boil till the gravy is thick and the fat separates
• Add cream on it. Gently stir and switch off the stove.
• Garnish with saffron, coriander leaves.
• Serve hot with Kashmiri pulao, Nan