Nabaratna Curry( নবরত্ন কারি)

 Recipe for Nabaratna Curry

Ingredients:

Vegetables (chopped): 1 cup (carrots, beans, peas, cauliflower, and potatoes)

Fruits: 1/4 cup pineapple cubes and 1/4 cup apple cubes

Paneer (cottage cheese): 1/2 cup, cubed

Cashew nuts: 10-12

Raisins: 1 tbsp

Fresh cream: 2 tbsp

Milk: 1/4 cup

Tomato puree: 1/2 cup

Green chilies: 2, slit

Turmeric powder: 1/2 tsp

Red chili powder: 1/2 tsp

Coriander powder: 1 tsp

Garam masala: 1/2 tsp

Cumin seeds: 1/2 tsp

Bay leaf: 1

Oil or ghee: 3 tbsp

Salt: to taste

Sugar: 1/2 tsp (optional)

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For garnish:

Coriander leaves: 1 tbsp, finely chopped

Grated paneer: 1 tbsp (optional)

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Instructions:

1. Prepare the vegetables:

Boil or steam the mixed vegetables until they are soft but not mushy. Drain and set aside.

2. Fry paneer:

Heat a little oil in a pan and lightly fry the paneer cubes until golden. Remove and keep aside.

3. Sauté dry fruits:

In the same pan, lightly sauté cashew nuts and raisins until golden. Set aside.

4. Prepare the curry base:

Heat 3 tbsp oil or ghee in a pan. Add cumin seeds and bay leaf. Let them splutter.

Add tomato puree and cook until the oil starts separating.

5. Spice it up:

Add turmeric, red chili powder, coriander powder, and garam masala. Mix well.

6. Cook the curry:

Pour in the milk and fresh cream. Stir continuously to avoid curdling.

Add salt and sugar (if using). Mix well.

7. Combine ingredients:

Add the boiled vegetables, pineapple cubes, apple cubes, fried paneer, and sautéed dry fruits. Stir gently to coat everything in the curry.

Simmer for 5-7 minutes on low heat.

8. Finish and garnish:

Sprinkle freshly chopped coriander leaves and grated paneer (if desired).

Serve hot with naan, roti, or steamed rice.

Enjoy the rich and flavorful Nabaratna Curry!