Navaratna kurma

This is my 100th recipe for my blog.
I love sweet curries.We can add a variety of vegetables in this .Like frenchbeans, capsicum paneer and etc.But i have used carrot , beans , peas, potatoes, cauliflower)

Ingredients

1. Onion- 4 No
2. Vegetables - 4 cup ( Carrot, Beans, Green Peas, Potatoes, cauliflower)
3. Tomato - 1No
4. Cloves , cardamon, bayleaves- 2 tbsp
5. Ginger - Garlic paste- 1 tbsp
6. Chilly Powder- 1 tsp
7. Turmeric Powder- 1/4 tsp
8. Garam masala  - 2 tbsp
9. Raisins - 2 tbsp
10. Cashewnuts- 1/2 Cup
11. Milk-  1 1/4 Cup
12. Cream- 1 tbsp
13. Pineapple pieces- 1/2 Cup ( Cook in 1/4 cup water) 
14. Sugar- 1 tbsp
15. Salt as required
16. Oil as required
17. Grapes- 10 No
18. Coriander leaves
19. Paneer- 6 pieces

How to Cook:

1. Fry the paneer pieces and Keep it aside.
2. Mix  pineappe pieces, with sugar and cook the pieces  in 1/4 cup water for 10 minutes. Keep it aside.
3. Soak the cashewnuts and raisins for half an hour
4. Grind the milk , cashewnut , raisins together.keep it aside.
5. Add the vegetables to cooker with 2 glass water , cook to 2 whistles.keep it aside.
6. Add oil to the pan  , add the cloves ,cardamon, bayleaves. Let it cook for  1 minute.
7. Add the onions , saute the onions till they turn translucent.
8. Add the ginger garlic paste and cook till the raw smell goes off.
9. Add the turmeric powder, chilly powder and coriander powder, cook for 2 minutes.
10. Add the tomato and saute for 5 minutes.
11. Add the cooked vegetables , boil till the gravy start to thicken.
12. When the gravy start to thicken add the milk cashew paste.
13. Add the pineapple solution with the pieces to the gravy .
14. Add the coriander leaves  and let it boil for 3 minutes.
15. Garnish with paneer, coriander leaves and grapes.
16. Serve hot with butter nan or roti.