Ingredients
1. French beans (100gms)
2. capsicum (100gms)
3. potatoes (100gms)
4. carrots (100gms)
5. cauliflower (100gms)
6. ghee (4tbsp)
7. paneer (100gms)
8. curd (1c)
9. cashew nuts (100gms)
10. tomatoes (2)
11. raisins (100gms)
12. ghee (for deep frying)
13. salt and sugar (to taste)
14. silver paper
15. pineapple pieces and few cherries (for the decoration)

Ground to paste:-
1. Garlic (6cloves)
2. cardamoms (3)
3. green chilies (2)
4. shah-jeera (1tsp)
5. Kashmiri chili (4)
6. coriander seeds (2tsp)
7. ginger piece (1”)
8. cumin seeds (1tsp)

Method of preparation:-
1. Take French beans, potatoes and carrots, cut them into small cubes. Then cut the cauliflower into big pieces. Boil the cauliflower, peas, carrots and French beans.

2. Take a pan, heat ghee in it. Deep fry the potatoes in the hot ghee. Then cut the paneer into cubes and then fry them in the ghee. Cut the capsicums into long strips. Grind the tomatoes with little water. Whip the curd in a bowl.

3. Take vessels, place it over heat. Heat the ghee in it and then fry the paste of ground ingredients for a little time. Then add the curd and tomatoes in the vessel. Fry them again for few minutes.

4. Now add the all vegetables, raisins, cashew nuts, paneer pieces and salt and sugar according to taste. When the navaratan curry gets ready then decorate it with pineapple pieces, cherries and silver foil.