Navratan Kurma

How do I start?:-) Its been a real crazy day ....infact am going through some real crazy days at the moment. Am sure things will settle down but right now life is busy but no complaints. The only problem is, my blogging has taken a sudden back seat. While I was enthusiastically posting entries every other day, to be posting every 3 to 4 days feels like am not blogging at all:-)

For instance, I so much wanted to post a recipe for Aipi's bookmarked events yesterday but I hardly finished making what I thought of. Over 2 days, I have now completed making it and eating it too...:-) well, with the help of all my neighbors and friends....wondering what it is? No time to post it today. Will do tomorrow.

But, I wanted to keep my date with Anusha of Tomato Blues for my Blog Hop Wednesdays and here am posting the recipe at the fag end of the day. Sorry about it Anusha, but am glad I still made it! She has a very cute blog which is growing by the day like all of ours and looking through her blog, I had decided to make this dish which she had presented in such a platter that it was truly mouth watering! This is very simple to make and I managed to do it in a jiffy with whatever ingredients I had handy. I am not posting the recipe by steps...well, no time for that today...but all in all its fairly simple to follow.

My version is without paneer, although I believe the original recipe calls for paneer as one of the main ingredients:-) It turned out rich and creamy even when I used less of milk  and ghee!

Ingredients:

2 cups mixed veggies
1 onion finely chopped
1 or 2 tomatoes finely chopped
10 cashews and raisins to be ground into a paste
1 tbsp ghee
2 tbsp milk
2 green chillies
1 tsp ginger garlic paste
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp chilly powder
1/2 tsp cumin powder
1/2 tsp cumin seeds
Salt to taste
Water as needed

Prep time: 10 mins                  Cook time: under 30 mins

Preparation:

- Chop the onions and tomatoes, 2 cups of mixed veggies and the green chillies finely and set them aside. Soak the raisins and cashews in warm water.
- In a deep pan, heat the ghee and add the cumin seeds and green chillies. Later add the onions and as they turn translucent add the ginger garlic paste and cook them for a minute.
- Now, add the tomatoes, all the masala powders and salt and fry them all until the ghee separates.
- Now add the milk and water as needed and all the veggies. Give them a stir and cook covered on medium heat. The veggies might cook in 10 to 15 minutes.
- Meanwhile, grind the cashews and raisins into a fine paste. Once the veggies have been cooked, add the cashew paste and bring the whole gravy to a boil and transfer to a serving bowl.
- Garnish with chopped coriander and serve hot with chapathi or roti!

Foot note:

- I added less milk and raisins because we prefer our curries to be low on sweet:-)

Linking this to Blog Hop Wednesdays at Tickling Paletes