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Navrathna Kurma (Vegetable Curry)
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This vegetable curry dish is often garnished with silver foil and served with bread such as naan or paratha. Times listed do not include time to prep/cook mixed vegetables.


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South Indian Vegetarian-Dairy Main Dish

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3-4 oz. paneer (substitute cottage cheese, though paneer is best)
12 cups mixed vegetables, cooked (suggest mix of carrots, french beans, green peas, potatoes)
3 medium tomatoes
2 medium onions, chopped fine
1 tsp. ginger and garlic paste (make by combining fresh ground ginger and pressed garlic)
1 1/2 tsp. chili powder
1/2 tsp. turmeric powder
2 tsp. coriander powder
1 tsp. garam masala
6 oz. milk
3 tsp. fresh cream
3 tsp. ghee (clarified butter) plus extra for frying
Salt, to taste


  1. Place the whole tomatoes in hot water and let stand. After 10 minutes remove skin and chop tomatoes.
  2. While tomatoes soak, cut paneer into 1 inch sections and fry over medium-high heat in a shallow skillet with 3 tsp. ghee. Paneer should be a light golden color on both sides when ready. Remove to paper towels.
  3. Heat ghee in a skillet and fry the onions until lightly browned, about 8 minutes. Add the ginger and garlic paste, and continue frying for 1 minute.
  4. Add the chopped tomatoes, turmeric, coriander, chili powder, garam masala and salt and continue frying for about 5 minutes.
  5. Add the cooked vegetables, milk, cream and fried paneer and continue cooking for about 10 minutes .

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