Navarathna Kurma

This is one of my favourite curry / kurma / korma from my childhood. Also this is one of the dish my husband love in my cooking. This is adopted from Mallika Badrinath. This goes extremely well with roti, rice, Naan.

Paneer - 1 Cup
Mixed Vegetables - 2 Cups (Carrot, Beans, Potatoes, Cauliflower. You can add your favourite English vegetables)
Tomatoes - 3
Onion - 2 medium size (Sliced thinly)
Ginger - 1 inch (Chop it small pieces)
Garlic - 5-7 Pods (sliced thinly)
Turmeric powder - 1/2 teaspoon
Coriander powder (dhania powder) - 2 teaspoon
Chilli powder - 11/2 teaspoon (adjust to your spice level)
Garam masala - 11/2 teaspoon
Milk - 1 Cup ( I didn't use)
Cream - 2 tablespoon
Oil - 1 tablespoon
Salt per taste
Cashew nuts - 1 tablespoon (fry till golden brown and keep it aside)
Tutti Fruity, Raisins - 1/2 tablespoon (Optional. I didn't use)
Pineapple tinned / Fresh - 1/2 cup (I use fresh because tinned one I find it too sweet)
Coriander Leaves -  1 tablespoon (finely chopped)


Heat the kada add 1/2 teaspoon of oil. Fry Paneer and keep it aside.
Cook the vegetables in the cooker with water and salt. (Don't drain the water from it). Keep it aside
Heat the tomatoes in hot water till the skin breaks off and once cook down remove the skin and smash it
Heat 1 teaspoon of oil and add Onion, garlic and ginger. Fry till onion is slight brown in color. Switch it off and grind to paste.
Heat rest of the oil. When it is hot add onion paste and fry till oil separate from it. Add Tomato puree with all the masala powders and salt.
Boil it for 3 mins. Add cooked vegetables and boil for another 5 mins or till it reaches desired consistency. Add cream and boil for a min. Add Paneer, Cashewnuts, dry fruits (if using) and mix well. It it boil for another min. Switch it off and decorate with coriander leaves
Serve hot with roti or rice or naan.