Navratan Kurma / Nine Gems Vegetable in Rich Sauce

This is a famous Mughlai dish and gets its name from the word 'Navratan' (which means nine gems in hindi) ie the nine vegetables that go into making this gravy with rich nutty sauce. I have tasted different versions of this royal curry at restaurants but never liked it as I hated to bite into sweet fruits in my dish. But this version is perfect for my palette. The raisins are ground into a paste and love that nutty flavour from the cashews.

INGREDIENTS
Recipe adapted from here

Ingredient List 1:
Cauliflower - 1/2 cup (small florets)
Frozen green peas - 1/4 cup(1/2 " length)
Beans - 1/4 cup (1/2 " length)
Yard long beans - 1/4 cup(1/2 " length)
Bottle gourd squash - 1/4 cup(1/2 " cubes)
Potato - 1 small (1/2 " cubes)
Carrot - 1 small (1/2 " cubes)
Capsicum - 1 small (1/2 " length, seeded)
Water - to cover the vegetables (approx 2 1/2 cup)

Ingredient List 2:
Onion - 1 medium size
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Cloves - 4
Cardomom - 4
Bay leaves - 1
Cashews - 1/4 cup
Golden raisins - 1/4 cup
Oil / ghee - 2 tbsp
Salt - as required

Ingredient List 3:
Tomato paste - 1 tbsp
Kashmiri chilli powder - 1/2 tsp
Turmeric powder -1/4 tsp
Garam masala - 1/2 tsp

Ingredient List 4:
Paneer - 100gms
Ghee / oil - 1 1/2 tbsp

Coriander leaves- 2 tbsp

METHOD
Combine the ingredients in list 1 and boil over medium high heat. When it starts to boil reduce flame to medium low and cook uncovered for 8 minutes.
Reserve 2 cups water from this and transfer the vegetables to a colander.
Heat oil or ghee in a skillet. Add the ingredients under list 2 and saute it on medium low heat.. Cook until the nuts have browned and raisins swelled approx 10 minutes.
Pour in half cup water into the skillet and scrape out any masala sticking to the bottom of the skillet.
Blend this in a blender after adding the ingredients in list 3.
In a skillet transfer the sauce. Use 1/2 cup of  water reserved to remove all the masala sticking to the sides of the jar and transfer it to the skillet.
Add in the vegetables. Pour the remaining water. Mix well. Check salt.
In a separate pan heat the ghee and fry the paneer till golden brown on all sides.
Transfer the paneer to the veggies and simmer the curry on medium heat for approx 8 - 10 minutes stirring in between.
Sprinkle the coriander and serve with rotis.

Shahi Paneer / Cottage Cheese in an Exotic Gravy

Shahi Paneer - the name itself suggests its a Royal curry with cottage cheese. It is one of the famous North Indian gravy which is usually had with naan or roti. 'Shahi' seems to be the Indo - Persian name for Royal which denotes that this curry is of Mughal origin in India.

Paneer is cooked in a spicy creamy sauce.The spices that go into the gravy makes it tongue tickling. It is a main course vegetarian gravy dish.

INGREDIENTS
Paneer - 500 gms
Clove - 6
Bay Leaves - 2
Cinnamon - 3   1'' sticks
Green Cardamoms - 6
Onion Paste - 1 cup
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Red Chilli Powder - 2 tsp
Turmeric- 1/2 tsp
Coriander Powder- 1 tsp
Cashew Paste - 2 tbsp
Yoghurt - 1 1/4 cup
Warm water - 1/2 cup
Sugar - 2 tsp
Cream - 1/2 cup
Garam Masala - 1tsp
Green Cardomom Powder - 1/2 tsp
Saffron - a few strands dissolved in 1 tbsp milk
Coriander Leaves- 1 tbsp
Red Colour - 2 drops
Oil - 5 tbsp
Salt - to taste

METHOD

• Heat oil in a pan; add cloves, bay leaves, cinnamon sticks and green cardamoms.
• Saute on medium heat. When they begin to crackle add onion paste. Saute for 2 minutes.
• Add the ginger, garlic paste, red chlly powder, turmeric, cashew paste, red colour and salt.
• Add yoghurt, warm water and sugar. Bring it to a slow boil and simmer till the oil separates.
• Remove the whole spices.Cool and blend in a mixer.
•  Reheat, stir in the cream, garam masala, cardamom powder and saffron mixture.
• Add paneer and cook on low for 5 minutes.
• Garnish with coriander leaves. Serve with Naan/ Roti/ any Indian Bread.

Tips:
I have halved the paneer because I wanted more gravy. If you like it thick then use 1 kg paneer.

Gobi Mussallam / Baked Cauliflower in Rich Gravy

Let's have some Nawabi Food...Gobi Mussallam is a Mughlai Style cauliflower recipe. A treat for the eyes and stomach. It seems to have originated from the Imperial Mughal Kitchens in India.

The thick and rich gravy is so delicious  and a sure try for all the curry lovers.

INGREDIENTS

1	180 gm/ 6 0z	Cauliflower cut into florets
2	Turmeric	¼ tsp
3	Salt	To taste
4	Water	As required
5	Bayleaves	4
6	Vegetable Oil	2 tbsp
7	Cardomoms	4
8	Cloves	4
9	Ginger garlic Paste	2 tsp
10	Butter	30 gm
11	Garam Masala	¼ tsp
12	Red Chilli Powder	½ tsp
13	Pepper	A pinch
14	Cashenut paste	3 tbsp
15	Yoghurt	2 tbsp
16	Tomato Puree	3tbsp
17	Brown onion paste	2 tbsp
18	Cream	¼ cup
19	Water	½ cup

METHOD

Cut the cauliflower into small florets. Soak in water along with a pinch of turmeric and salt. Let be for 2-3 minutes. Remove florets from water.

Boil water enough for the cauliflower florets to cook. Add cauliflower,turmeric, salt and bay leaves.                
Cook covered on medium heat till ¾ done.

Drain and transfer the cauliflower to an oven proof dish.

Chop the onions. Fry sliced onions on medium heat till brown. Let cool.Grind it into paste using as little water as possible. Keep aside.

Chop the tomatoes and puree it. Keep aside.

Heat oil in a pan, add cloves, cardamom. Sauté till it crackles. Add ginger garlic paste dissolved in 2 tbsp water. Stir till the water dries up. Now add the butter and the spices.

Mix the cashew paste and yoghurt in ½ cup water and add to the pan. Cook on low heat till the mixture comes to a boil. Add the tomato puree and onion paste. Stir well and cook covered for 5 minutes. Stir in the cream.

Remove from heat and take away the bay leaves.
Pour the mixture over the cauliflower.

Preheat the oven for 10 minutes. Bake for 5- 10 minutes. Serve hot with rotis.

Tips:
Add chilly as per taste. Increase it to make it spicy.
Can add up to 3 tbsp/ 60 gm butter. 
Garnish with coriander leaves.