Navaratan Korma

Ingredients:

Apple 1 Small
Banana 1 Small
Pineapple (chopped) 1/2 Cup
Cauliflower Florets 1 Cup
Carrot 1 Small
Red Bellpepper 1/2
Potato 1 Small
Green Peas 1 tbsp
Cashews 10
Raisins 5
Onion 1 small
Ginger Garlic Paste 1/2 tsp
Green Chiles 1
Cardamom 1
Cloves 2
Cinnamon 1 inch Stick
Garam Masala Powder 1/2 tsp
Milk 1/2 Cup
Salt to taste
Ghee 2 tsps

Method of preparation:

Remove stem, wash and finely chop the green chile.
Wash, halve, remove seeds and chop the apple into small chunks.
Peel and chop the banana.
Peel, remove ends and chop the carrot into small cubes.
Wash, remove ends, remove seeds and chop the bell pepper into small cubes.
Peel, wash and cube the potato.
Reserve 3 whole cashews.

Pressure cook chopped cauliflower, carrot, bellpepper, potato and peas for a whislte.
Alternatively, boil all the vegetables in few cups of water till just soft but not mushy.
Or, microwave all the vegetables with little water for 5 minutes.
Strain the boiled vegetables and keep aside.

Grind cashews into smooth paste adding enough water.
Heat a tsp of ghee in a pan, add sliced onion and fry till translucent.
Make sure onion doesn’t change color, remove from heat.
Grind the onion into smooth paste using a spice blender.

Heat a tsp of ghee in a pan, add cardamom, cinnamon, cloves, reserved cashews and raisins.
Then stir in green chiles, ginger garlic paste, onion paste and salt.
Fry briefly and add all the cooked vegetables and chopped fruits (apple, banana, pineapple).
Stir in cashew paste and milk.
Cook covered on low flame till all the vegetables are cooked.
Finally add garam masala and remove from heat.
Serve navaratan korma with steamed rice or roti.