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Indian Food and Meal Ideas
Navaratna Curry

A north Indian recioe of an hot and sweet subji.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• · 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 taste
• · Silver papter, pineapple pieces and few cherries for decoration.
• To be Ground 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

Method:

· Cut the french beans, carrots and potatoes into small cubes.
· Cut the cauliflower into big pieces
· Boil the french beans, carrots, cauliflower and green peas
· Deep fry the potatoes in ghee
· Cut the paneer into small cubes and deep fry in ghee
· Cut the capsicums into long strips
· Grind the tomatoes with very little water
· Whip the curds
· Heat the ghee in a vessel and fry the paste for a little time
· Add the tomatoes and curds and fry again for a few minutes
· Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes
· Decorate with pieapple pieces, silver foil and cherries

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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