Navratan Korma

Ingredients
2 cups peas boiled	1 large carrot chopped and boiled
1/2 cup tomato sauce	1/4 cup curd
1/4 cup malai(cream)	3 tbsp. butter
1 small sweet lime	1 small apple
1 banana	2 slices pineapple
10-15 cashewnuts	20 raisins
2 glaced cherries for decoration	1 tbsp. coriander chopped
1 tbsp. ghee	salt to taste

Dry Masala:
1 tsp. cuminseeds	2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion	1/4 cup coconut shredded
3 green chillies

Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese, coriander and chopped cherries. Serve hot with naan, roti or paratha.

Nutrient Composition Per Serving
MACRONUTRIENTS		MICRONUTRIENTS
Energy (Kcal)	246	Carotene (μg)	717.45
Protein (g)	5.0	Vitamin C (mg)	8.342
Carbohydrate (g)	19.96	Mg (mg)	43.21
Fat (g)	16.28	Na (mg)	13.97
Fibre (g)	2.48	K (mg)	96.36
Minerals (g)	1.62	Mn (mg)	0.27
Calcium (mg)	84.6	Zn (mg)	0.59
Phosphorus (mg)	201.2	Cr (mg)	0.011
Iron (mg)	2.27

Reduce the amount of oil used.

Ingredients
2 cups peas boiled	1 large carrot chopped and boiled
1/2 cup tomato sauce	1/4 cup curd
1/4 cup malai (cream)	2 tbsp. butter
1 small sweet lime	1 small apple
1 banana	2 slices pineapple
10-15 cashewnuts	20 raisins
2 glaced cherries for decoration	1 tbsp. coriander chopped
1 tbsp. ghee	salt to taste

Dry Masala:
1 tsp. cuminseeds	2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion	1/4 cup coconut shredded
3 green chillies

Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal)	237
Protein (g)	5.00
Carbohydrate (g)	19.96
Fat (g)	15.21
Fibre (g)	2.48
Minerals (g)	1.43