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Navratan Korma (Vegetable Curry)
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Vegetarian dish includes dairy and is served with Indian breads such as naan, roti or paratha.

Serves: 6

Prep Time:
Cook Time:
Total Time:

South Indian Vegetarian-Dairy Main Dish

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For the dry masala (spice mix):
1 tsp. cumin seeds
2 tsp. poppy seeds
1 tsp. cardamom

For the wet masala (spice mix):
1 large onion
1/4 cup coconut shredded
3 green chilies

1 tbsp. ghee
10-15 cashews
3 tbsp. butter
Salt, to taste
1 large carrot, chopped and cooked
2 cups peas, cooked
1/4 cup curd (plain yogurt)
1/4 cup cream
1/2 cup tomato sauce
1 small sweet lime, chopped fine
1 small apple, chopped fine
1 banana, sliced
2 slices pineapple, chopped fine
20 raisins
2 glaced (candied) cherries for decoration
1 tbsp. coriander, chopped


  1. Prepare each masala separately by grinding the ingredients. Set both mixtures aside.
  2. Heat the ghee in a skillet and fry cashews for 2-3 minutes. Remove from ghee, drain and set aside.
  3. Add butter to ghee and allow to heat (30 seconds). Add the wet masala and fry for 2 minutes, stirring constantly.
  4. Add the dry masala and salt and fry for 2 additional minutes.
  5. Add the cooked carrots and peas, stir in the curd and cream and mix well to make gravy. Cook for a few minutes until gravy thickens.
  6. Add chopped fruit, fried cashews and raisins and boil allowing the gravy to continue to thicken. Remove from heat when fat begins to separate.
  7. Serve hot, garnished with a sprinkle of coriander and chopped cherries.

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