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 – 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.
2. Finely chop all the fruits. Heat ghee and fry cashews. Drain and keep aside.
3. Add butter to ghee and heat. Add the wet masala and fry for 2 mins.
4. Add the dry masala, salt and fry 2 more mins.
5. Add carrots and peas, mix together with curd and cream. Add to gravy.
6. Allow to thicken a bit, add fruits, 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