community recipe
9 gems curry
- Prep time:
- 60
- Cook time:
- 15 Minutes
- Serves:
- 4
2½ cups mixed vegetables (chopped) (cauliflower, beans, potato, carrot, green pepper)
100 gms paneer (Indian cottage cheese)
2 tbsp butter
2 tbsp cashewnuts
1 big onion (diced)
1½ tsp ginger-garlic paste
3 green chilies (chopped)
1½ tbsp curd (fresh)
2 tbsp fresh cream
8 pcs fresh pineapple (cubed)
12-15 raisins
Salt to taste
For seasoning
1 tsp cumin seeds (whole)
Garam masala (1 bay leaf, 2 cardamom, 2 cloves, 1 inch piece cinnamon)
For garnishing
6-8 almonds
6-8 cashewnuts
100 gms paneer (Indian cottage cheese)
2 tbsp butter
2 tbsp cashewnuts
1 big onion (diced)
1½ tsp ginger-garlic paste
3 green chilies (chopped)
1½ tbsp curd (fresh)
2 tbsp fresh cream
8 pcs fresh pineapple (cubed)
12-15 raisins
Salt to taste
For seasoning
1 tsp cumin seeds (whole)
Garam masala (1 bay leaf, 2 cardamom, 2 cloves, 1 inch piece cinnamon)
For garnishing
6-8 almonds
6-8 cashewnuts
Soak cashewnut in hot water for 1 hour. Blanch onions, once it cools grind onions with cashew nuts and keep aside.
Boil water, add salt and cook all vegetables.
Note: (Please do not make it too soft. The vegetables should not lose its color and should remain firm). Drain excess water and keep aside.
Shallow fry paneer in butter.
Shallow fry cashewnuts and raisins in butter (keep aside for garnishing).
Blanch, split and sliver almonds.
Heat the remaining butter in a pan and add cumin seeds and whole garam masala. When it starts crackling, add ginger garlic paste and green chilies and sauté for 3 minutes. Add cashew paste and cook till oil separates.
Add the beaten curd, cooked vegetables and salt and cook with 1 cup of water till the gravy becomes thick. Add pineapple pieces, fried paneer and raisins and mix well. Add cream and remove from the flame. Garnish with cashewnuts and almonds.
Suggestions:
Serve hot with roti or Indian Ghee Rice
Got this idea from http://goo.gl/9lpNnH
Boil water, add salt and cook all vegetables.
Note: (Please do not make it too soft. The vegetables should not lose its color and should remain firm). Drain excess water and keep aside.
Shallow fry paneer in butter.
Shallow fry cashewnuts and raisins in butter (keep aside for garnishing).
Blanch, split and sliver almonds.
Heat the remaining butter in a pan and add cumin seeds and whole garam masala. When it starts crackling, add ginger garlic paste and green chilies and sauté for 3 minutes. Add cashew paste and cook till oil separates.
Add the beaten curd, cooked vegetables and salt and cook with 1 cup of water till the gravy becomes thick. Add pineapple pieces, fried paneer and raisins and mix well. Add cream and remove from the flame. Garnish with cashewnuts and almonds.
Suggestions:
Serve hot with roti or Indian Ghee Rice
Got this idea from http://goo.gl/9lpNnH
leave a comment
You must be logged in to add comments, click here to join.