- 2 onions
- 3 spring onions
- 2 tomatoes
- 4 green chillies
- 12 mm (½") piece ginger
- 1 tablespoon coriander
- ½ teacup tomato ketchup
- 1 teaspoon chilli powder
- 1 teaspoon sugar (approx.)
- 3 tablespoons ghee
- Salt to taste
Procedure
- Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and coriander
separately. - Heat the ghee in a vessel and fry the onions till golden.
- Now add the tomatoes, chillies, ginger and coriander and fry for at least 2 minutes.
- Add the tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt and a little water
and cook for 5 to 10 minutes.
192. Navaratna Curry
Ingredient
- 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 curds
- 4 tablespoons ghee
- Ghee for deep frying
- Salt and sugar to taste
- Silver papter, pineapple pieces and few cherries for decoration.
To be Ground into a paste - 6 cloves garlic
- 2 green chillies
- 4 kashmiri chillies
- 25 mm (1") piece ginger
- 2 teaspoons coriander seeds
- 1 teaspoons cumin seeds
- 1 teaspoon shah-jira
- 3 cardamoms
Procedure
- 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