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 – glace Cherries for decoration
• 1 tbsp – coriander chopped
• 1 tbsp – Ghee
• Salt, to taste
• Dry Masala:
• 1 tsp – Cumin seeds
• 2 tsp – khuskhus (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. Chop all the fruit fine.
2. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
3. Add the dry masala, salt and fry 2 more minutes.
4. Add the carrots, peas, curd and cream to the gravy.
5. Allow it to thicken a bit, add fruit, cashews, raisins and boil till the gravy is thick and the fat separates.
6. Garnish with grated cheese, coriander and chopped cherries.
7. Serve hot with naan, roti or paratha.

Recipe courtesy of Sify Bawarchi