Peas-one fist full
Seedless Black grapes-7
Green Chillies-3(adjust to your spice level)
Chopped Ginger-garlic -1teaspoon
2% reduced fat milk-1/2 to 3/4cup
Cut the carrot-potato-beans-cauliflower into uniform sized chunks, cook them separately with enough salt and keep it aside. (Keep an eye that the veggies are done but still firm.)
Cook the chopped onion-almonds-cloves and elaichi in boiling water till the onion becomes soft. Drain the excess water, peel the skin of the almonds and grind everything into fine paste.
Heat oil in a kadai, make the tempering with cumin seeds and bay leaf & ginger garlic pieces. Add the onion paste and green chillies.
Cook the masala on low heat till the onion mixture becomes dry..add cumin and coriander powders, cook for few more minutes without burning the masala.
Add 11/2cups of water [can use the water drained from the onions ] and bring it to boil. Then add the cooked veggies,peas and pineapple chunks.
Adjust the salt and let it cook for 2-3 minutes. Now add the pepper powder and the milk.
Once the gravy starts boiling, switch off the stove, add the raisins and grapes, garnish with Cilantro.
- My DH was a bit reluctant to try this as he is not a great fan of any mild kurmas. But after tasting my version, he said this is 1st time he has tasted this much spicy Navaratna kurma!! LOL!! :) So adjust the number of green chillies-cloves-pepper powder according to your taste buds!
- I didn't add paneer, roasted nuts or cream and still it tasted great. [relished it guilt free!;)]. If you are making for parties, you can add all these items and the kurma will be more rich in taste.