Navaratan korma recipe

Recipe ingredients

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 tablespoons raisins
2 tablespoons cashewnuts, chopped
2 tablespoons pineapple, chopped
1 large tomato, chopped
2 teaspoons tomato sauce or puree
1 large onion, sliced
2 to 3 tablespoons ghee, clarified butter
Salt to taste
1 to 2 teaspoons chopped coriander leaves for garnish
Roast and powder using a coffee grinder:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon saunf, fennel, seeds
1 teaspoon peppercorns
1 stick cinammon
1 to 2 cardammom
2 to 3 cloves
Blend the following to a smooth paste:
8 to 10 green chillies
1 inch piece ginger
6 to 7 garlic flakes
1 teaspoon curd

How to make navaratan korma

Heat the ghee and add the sliced onion.
When the onion starts browning, add the blended paste and fry, stirring continously for about 3 to 4 minutes.
Now add the tomato sauce and the powders.
Fry for one minute.
Add all the vegetables including tomatoes, cashewnuts, rasins and pineapple.
Mix in salt to taste.
Add about 1/2 to 1 cup of water and let it simmer for about 3 to 4 minutes.
Increase the heat and let it come to a boil.
Remove from heat and garnish with chopped coriander leaves.
Serve hot with chapatis or plain rice.