Navratan Curryis a luxurious and creamy dish made with vegetables and nuts. It is mildlysweet in flavor, and it is made by adding a variety of ingredients.
4cupschopped vegetables PeasGreen Beans, Green Bell Pepper, Carrots, Broccoli
2cupsPotato chopped into 1inch cubes
Curry:
½teaspoonCumin Seeds
2roughly chopped Onions
4clovesroughly chopped Garlic
2inchroughly chopped Ginger
1-2Thai Chilies or 1 Serrano Pepper
1large Tomato
1teaspoonCoriander Powder
1teaspoonPaprika
½teaspoonKashmiri Chili Powder or pinch of Cayenne
½teaspoonTurmeric
½teaspoonGaram Masala
¼teaspoonCardamom Powder
½cupCashews
Salt for taste
1 ½cupWater
Finishing Touches:
¼cupGolden Raisins
1TablespoonCashews
Pinchof dried Fenugreek Leaves
Optional: chopped cashews and cilantro for garnish
Instructions
Prepare the Veggies: Lightly steam the veggies.
Bring water to a boil then add the chopped potatoes.
Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes.
Drain the veggies in a colander and set aside for now.
Make Curry:
Heat a medium sized pot to medium heat.
Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.
Add garlic, ginger, thai chili, tomato and spices. Stir-fry for a minute, then add the cashews.
Stir-fry for 8-10 minutes.
Let this cool and then pour into a blender along with 1 ½ cups of water.
Puree until smooth.
Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
Finishing Touches:
Add kasoori methi to the pot and stir.
In a small pan over medium heat, add golden raisins, and cashews. Stir-fry for a minute, then add sprinkle this over the curry along with some chopped cilantro.