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 – Pineapple slices
• 10-15 – Cashew nuts
• 20 – Raisins
• 2 – glazed Cherries for decoration
• 1 tbsp – coriander chopped
• 1 tbsp – Ghee
• Salt to taste
• Dry masala:
• 1 tsp – Cumin seeds
• 2 tsp – Khus Khus (poppy seeds)
• 1 tsp – Cardamoms
• Wet Masala:
• 1 – large Onion
• 1/4 cup – Coconut shredded
• 3 – Green chillies

Method:

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

Recipe courtesy of Sify Bawarchi