Navaratna Curry

Navaratna Curry

Factor
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 flavor
Silver papter, pineapple areas and several cherries for decoration.
To be Flooring 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

Treatment
Slash the french beans, carrots and potatoes into very little cubes. Lower the cauliflower into significant areas
Boil the french beans, carrots, cauliflower and green peas
Deep fry the potatoes within just ghee
Minimize the paneer into very low cubes and deep fry within ghee
Slice the capsicums into lengthy strips
Grind the tomatoes with amazingly very little water
Whip the curds
Warm the ghee in just a vessel and fry the paste for a small season
Increase the tomatoes and curds and fry once more for a handful of minutes
Insert the veggies, cashewnuts, raisins, paneer parts, salt and sugar and cook for a several minutes
Enhance with pieapple sections, silver foil and cherries