This is my version of the navaratna kurma with lots of nuts and fruits. This delicious dish is so filling and is a treat for any special occasion. Navaratna means nine gems and the nine gems in my recipe are carrot, peas, potato, cauliflower, onion, tomato, almonds, pineapple and paneer. I added tutty fruity to add an extra punch to this rich gravy. Here is how I prepared.
2 cups Mixed Vegetables - Cooked (carrot, peas, potato, cauliflower)
1/2 cup Paneer Cubes - Fried (make thin slices out of the fried paneer cubes)
1/2 cup Pineapple Chunks
Tutty fruity - 2 tablespoons (optional)
1 tablespoon Ghee
1 tablespoon butter (room temperature)
2 tablespoons chopped Almonds or Cashews
Salt to taste
1 teaspoon Cumin Seeds
2 teaspoons Poppy Seeds (Khus Khus)
1 teaspoon Cardamom Powder
Wet Masala - 1
1 large Onion
2 ripe blanced tomatoes
2 green chillis
Wet Masala - 2
1/4 cup Shredded Coconut
1/2 cup Cream (or evaporated milk)
1/2 cup Milk
Heat Ghee in a kadai and roast the nuts. Keep it aside.
Add the Butter and fry the Wet Masala - 1 for 5 minutes. Keep stirring. Add the Dry Masala and fry for a couple of minutes.
Add the Vegetables and Salt and mix well. After two to three minutes add the Paneer, Fruits and Nuts and the Wet Masala - 2. Let the gravy thicken. Turn off the heat and serve with Naan, Chapathis/Rotis or Parathas.
Note: Other ingredients that can be added to the gravy are apples, raisins and green beans.