Navaratna Curry recipe - How to make Navaratna Curry
Method- Boil the french beans, carrots, cauliflower and green peas. Drain and keep aside.
- Deep fry the potatoes and paneer separately in hot oil till done. Remove, drain on absorbent paper and keep aside.
- Whisk the curds till smooth. Keep aside.
- Heat oil in a pan and fry the ground paste for 2 to 3 minutes.
- Add the tomato puree and curds and fry again stirring continuously till the mixture leaves oil
- Add the capsicum and sauté for 1 to 2 minutes.
- Add boiled vegetables, potatoes, paneer, cashewnuts, raisins, peas, salt, sugar and ½ cup of water and cook for a few minutes to bring to a boil.
- Serve hot garnished with the silver leaf, pineapple piesces and cherries.
Nutrient values per serving
Energy | 302 cal |
Protein | 6.7 g |
Carbohydrates | 20.5 g |
Fiber | 4.3 g |
Fat | 20.8 g |
Cholesterol | 0 mg |
Vitamin A | 647.9 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | -0.1 mg |
Vitamin B3 | 0.4 mg |
Vitamin C | 36.6 mg |
Folic Acid | 16.1 mcg |
Calcium | 171.1 mg |
Iron | 1.3 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 20.6 mg |
Potassium | 149.8 mg |
Zinc | 0.3 mg |