Navaratna Kurma Recipe

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Paneer – 100 gms
Mixed Vegetables – 2 cups, diced and boiled
Tomatoes – 3
Onions – 2
Ginger Garlic Paste – 1 1/2 tsp
Turmeric Powder – 1/2 tsp
Dhania Powder – 2 tsp
Chilli Powder – 1 1/2 tsp
Garam Masala Powder – 1 1/2 tsp
Milk – 1 cup
Cream – 2 tblsp
Ghee – 3 tblsp
Salt to taste

1. Dice paneer into small pieces.
2. Deep fry and keep aside.
3. Grate onions.
4. Put tomatoes in hot water for a few minutes.
5. Peel and mash thoroughly.
6. Heat ghee in a pan.
7. Fry onions and then ginger garlic paste.
8. Fry in low flame till ghee separates from it.
9. Add mashed tomatoes, turmeric powder, dhania powder, chilli powder, garam masala powder, salt.
10. Add the boiled vegetables and let it simmer for some time.
11. When the gravy is thick, add milk and cream.
12. Boil for a minute.
13. Add the paneer pieces before removing from fire.
14. Fry cashewnuts in a little ghee and add it to the gravy.
15. Garnish with coriander leaves.
16. Serve hot.

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