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Navratan Korma

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashew nuts
20 raisins
2 glaceed cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:

1 tsp. cumin seeds
2 tsp. khuskhus (poppy seeds)
1 tsp. cardamoms

Wet Masala:

1 large onion
1/4 cup coconut shredded
3 green chillies

Grind the dry and wet masalas separately. Chop all the fruit fine.
Heat ghee and fry cashews, drain and keep aside. Add butter to
ghee and heat, add the wet masala and fry for 2 minutes. Add the
dry masala and salt and fry 2 more minutes. Add the carrots and
peas, mix together curd and cream and add to gravy. Allow to
thicken a bit, add fruit, cashews and raisins and boil till the
gravy is thick and the fat separates. Garnish with grated cheese
,coriander and chopped cherries. Serve hot with naan, roti or
paratha.

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