NAVARATNA KURMA

ITEMS REQUIRED:

Beans                         ¼ cup

Peas                             ½ cup, shelled

Carrot                         ½ cup

Potato                         ¼ cup

Onion                            ½ cup

Tomato                        1 cup

Coriander leaf          as you wish (for garnishing)

Paneer                           ½ cup

Cream                            ½ cup

Turmeric powder    ½ spoon

Chilly powder              ¼ spoon

Oil                                         2 tbsp

Salt                                       as required

MASALA:

Broken cashew               1 ½ tbsp.

Green chilly                        2

Red chilly                             1

Saunf(sombu)                  1 spoon

Melon seed                          ½ spoon

Dhania                                    1 spoon

Mint leaves                          ¼ spoon

Garlic                                       2 pods

METHOD:

• Boil tomato and prepare puree for 1 cup.
• Chop onions finely for ½ cup.
• Chop paneer into small square pieces for ½ cup.
• Chop beans, carrots and potatoes into 2 inch pieces.
• Grind the masala paste.
• Parboil vegetables with onions in pressure pan(Follow method for greenness).
• Heat oil and stir the masala paste in it. 
• Allow oil to settle on top.
• Now, add paneer pieces, turmeric powder and chilly powder and stir for a few seconds.
• Ad tomato puree, parboiled vegetables,  cream and salt and boil for a couple of minutes.
• Garnish with chopped coriander leaves.

Recipe by Mrs. Mallika Raghavan, my sister-in-law, learnt from book on South Indian-veg. cooking.