Navaratan Curry

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 curd
4 tablespoons ghee
Ghee for deep frying
Salt and sugar to taste
Pineapple pieces and few cherries for decoration.
For Masala Paste
6 cloves garlic
2 green chillies
4 kashmiri chillies
1 inch piece ginger
2 teaspoons coriander seeds
1 teaspoons cumin seeds
1 teaspoon jeera
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
• Cook few minutes
• Decorate with pineapple pieces and cherries

Very tasty curry for rotis,naans and parathas.