Ingredients vegetarian 4 servings

• 2 cups Peas
• 1 no. Carrot, large, chopped
• ½ cup Tomato Sauce
• ¼ cup Yoghurt
• ¼ cup Raw Cream
• 3 tbsps. Butter
• 1 no. Lemon, small
• 1 no. Apple
• 1 no. Banana
• 2 slices Pineapple
• 12 nos. Cashews
• 20 nos. Raisins
• 2 nos. Cherries, for decoration
• 1 tbsp Coriander leaves, chopped
• 1 tbsp Clarified Butter
• Salt to taste

(Dry Masala) 1 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds) 1 tsp. cardamoms (Wet Masala) 1 large onion 1/4 cup coconut shredded 3 green chillies

Directions

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes.
4. Add the carrots and peas, mix together curd and cream and add to gravy.
5. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
6. Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.

Comments

Tina Mehta

This recipe was great, I am a fan of Navratan Korma and have had it only in restaurants. This was the first time I tried and it turned out delicious. But I did not understand why you have mentioned adding tomato sauce in the ingredients and not in the process and sauce means puree or ketchup? I did not add the sauce but still it was great.