anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,potato,green chillies,idli dosa mixture,ginger,salt,chaat masala powder,curry leaves,coriander,onion,oil,potato masala,garlic chutney

Masala Dosa Recipe With Red Chutney - Masala Dosa With Red Chutney Recipe,  oil - as per use, 1-1 / 2 cup potato masala, 2 green chillies - finely chopped, 1 cup Onion - cut straight and thin, 1/4 tsp turmeric powder,3-1 / 2 cup idli dosa mixture, 6 curry leaves - finely chopped, 1/2 tsp chaat masala powder, coriander - little, salt - as per taste, 2 cups potato - boiled and mashed, 1 tsp ginger - tighten, garlic chutney - as per use, 55, South Indian Recipes, To make Masala Dosa recipe with red chutney, we will first make potato masala for dosa.
Heat the oil in a pan.
Add the mustard seeds, urad dal, chana dal and cook till it becomes light brown.
After getting brown, add ginger, onion, curry leaves, green chillies, asafoetida and cook till the onion becomes soft.
After the onion becomes soft, add turmeric powder, salt, potatoes and mix it well.
Cover the pan, reduce the flame and let it cook for 3 to 4 minutes.
Turn off the gas and keep it aside.
Now to make the dosa, heat a tawa.
Pour the mixture of dosa on it and make a round dosa from the back of the spoon.
Pour oil around the dosa and let it cook for a few seconds.
Put some sauce on it and put potato masala over it.
After cooking, fold the dosa and serve.
Masala Dosa recipe with red chutney served with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Soft_Masala_Dosa_with_Red_Chutney.jpg, 13
Ingredients: salt,sunflower oil,red chilli powder,spring onion (bulb greens),panch phoran masala,turmeric powder,green chillies,green peas (matar) pod

Peas and Peel Vegetables (Peas & Peel Stir Fry Recipe), 1/2 teaspoon Turmeric powder (Haldi),300 grams Green peas (Matar) - with pod,1/2 teaspoon Panch Phoran Masala,5 Spring Onion (Bulb & Greens) - chopped,Salt - as needed,2 Green Chillies - slit/finely chopped,1 tablespoon Sunflower Oil,1/2 teaspoon Red Chilli powder, 30, Indian, To prepare Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe), Wash the green pea pods.
Take out the peas from the pods in a bowl and keep aside.Take half of the peels of peas.
(discard the rest).
Break the tip and the bottom of each pod peel and discard the long fibrous membrane in them.
Chop each pea pod in the middle, to bite size.Chop the white part of spring onion lengthwise and the green part into 1-2 inch pieces.Heat the oil in a kadai and add panch phoron.
When the seeds begin to splutter add chopped white part of the spring onion.
Stir fry a bit.
Then add chopped peels of green pea pods, spring onion greens and half of the green peas extracted from the pods.
Stir again.Add in turmeric powder, chopped green chilies and salt.
Cook covered on low-medium heat till vegetables are just tender.Remove from heat and serve Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe) hot as a side-dish with paratha or phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Matar_ke_Chilke_ka_Sabzi__Green_Peas_Peel_Stir_Fry_with_Spring_Onion.jpg, 8
Ingredients: baking powder,salt,pineapple,eggs,milk,jaggery,sugar,flour (maida),butter

Taiwanese Pineapple Cake Recipe - Shortcrust Pastry Cake, 1/4 cup Butter - chilled,1 cup Whole Egg,1-1/2 cups All Purpose Flour (Maida),2 cups Pineapple - finely chopped,1/2 teaspoon Baking powder,1/4 cup Jaggery,1/4 cup Milk,3 teaspoons Sugar,1 pinch Salt, 45, Asian, To begin making the Taiwanese Pineapple Cake Recipe, we will first make the the short crust pastry.
In a bowl add Maida, salt and butter.
Mix the butter well with your fingers into the flour until it resembles a coarse crumble.Break an egg, add sugar and milk into the flour and combine all of them together.
Add little water if required and form a soft dough.Wrap the pastry dough with a cling film, and refrigerate pastry till you make the pineapple stuffing.To make the pineapple stuffingChop the pineapple into small pieces, pressure cook the pineapple with 2 tablespoons water for at least 3 whistles.Once done, add pineapple chunks in blender and blend it to form smooth mixture.Heat a saucepan, add pureed pineapple and jaggery and allow it to cook till the jaggery melts.
Keep stirring the mixture until the pineapple mixture thickens.Once done, allow the mixture too cool completely, and preheat the oven to 180 degree Celsius.*To assemble the Taiwanese Pineapple Cake RecipeTake the pastry out from the fridge, divide them into small balls.
Flatten each ball little.Add a small amount of pineapple mixture in the middle and bring the fold together to form a ball.
Make sure there are no openings.
Shape Taiwanese Pineapple Cake, into a square.Place Taiwanese Pineapple Cake on the baking tray, do the same for the rest of the pastry dough.
Brush them with butter and little bit of honey.Bake the Taiwanese Pineapple Cake Recipe for at least 20 minutes until it turns golden brown and serve warm.Serve the Taiwanese Pineapple Cake Recipe as dessert after a nice meal of Spring Roll, Singapore Rice Noodles Recipe and Chilli Coriander Fried Rice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Taiwanese_Pineapple_Cake_Recipe_.jpg, 9
Ingredients: salt,chana dal (bengal gram dal),mustard seeds,asafoetida (hing),coriander (dhania) leaves,curry leaves,sugar,cumin seeds (jeera),lemon,turmeric powder,green chillies,sunflower oil

Grilled lentil recipe, Salt - as required,1 cup Chana dal (Bengal Gram Dal),2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,Coriander (Dhania) Leaves - Handful,1 teaspoon Mustard seeds,Sugar - a pinch,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),Curry leaves - Handful, 35, Maharashtrian Recipes, Soak Channa dal in water for about 8 hours or over midnight.
Drain water completelyGrind dal into a fine paste with green chilies.
Ensure not to add water to grind the dal.Heat oil in a kadai.
Once the oil is hot, add mustard seeds, curry leaves, and cumin seeds.
Allow it to splutter.Once they splutter, add asafetida and turmeric leaves.
Saute well.Now, add grounded dal to the kadai.
Season with salt and sugar.Saute them on medium heat continuously for about 10 minutes without the lid.
Cook until the mixture looks dry.
The dal might get stick to the bottom.
Hence, ensure to stir them continuously.Once the dal is dry and looks like crumble, garnish with chopped coriander leaves and drizzle lemon juice on the top.Prepare this Malvani Vatli Dal and serve as an evening time snack or as a side dish with Phulka and Gobi Ke Kofte., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Malvani_Vatli_Dal.jpg, 12
Ingredients: tomato,salt,coconut,fennel seeds (saunf),sesame (gingelly) oil,curry leaves,coriander (dhania) leaves,dry red chillies,onion,turmeric powder

Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine), 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1/4 cup Fresh coconut - chopped,1/2 tablespoon Sesame (Gingelly) Oil,8-10 Curry leaves,2 Tomatoes - finely chopped,5 to 6 Dry Red Chillies - adjust according to taste,2 sprig Coriander (Dhania) Leaves - finely chopped for garnishing,1 Onion - thinly sliced, 35, Chettinad, To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu.
Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant.
Turn off the heat and let them cool.
Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut.
Add a little water to make a smooth paste.
keep the masala paste aside.
You can proceed to make the tempering.To prepare the tempering, heat a kadai on medium heat.
Add sesame oil and temper with fennel seeds and curry leaves.
Add the sliced onions and tomatoes.
Add turmeric powder and salt.Mix well and let them cook on low flame till the tomatoes become soft and pulpy.
Add 1 cup of water to the mixture.
Now add the ground masala and mix well.Let the gravy simmer for 3-4 minutes.After 3-4 minutes, turn off the heat.
Transfer Chettinad Vengaya Kosu in a serving bowl.Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Chettinad_Vengaya_Kosu_Spicy_Curry_from_Chettinad_Cuisine.jpg, 10
Ingredients: salt,tme leaves,paneer,cloves garlic,onion,flour (maida),spinach leaves (palak),butter,dried oregano

Greek Style Spinach Spanakopita Recipe, 1/2 cup Butter,1 cup All Purpose Flour (Maida),1 cup Paneer (Homemade Cottage Cheese) - grated,3 cloves Garlic - grated,1 cup Spinach Leaves (Palak) - washed,Salt - to taste,2 Onions - sliced,1 teaspoon Dried oregano,1 teaspoon Fresh Thyme leaves, 70, Greek, We begin making the Greek Style Spinach Spanakopita by kneading the dough for phyllo pastry, mix it along with water and knead it into a soft dough.Then to make the pie filling, heat a skillet, add oil, sauté garlic and onions till it is golden brown.
In the mean while pre heat the oven at 180 degree Celsius for 10 minutes.Then add the spinach and crumbled paneer and sauté till it is cooked, season it with salt, thyme, oregano.
Cook till is combined well.Roll out the phyllo dough to very thin, place it on the pie mold and trim off the extra dough from the edges, using a fork prick three times and bake it in the oven 5 minutes.In the mean while with the remaining dough, roll into a book fold for around 3 times and then finally roll it very thinly.Then add the filling into the pie shell after it is baked, Add the remaining rolled out dough on top of the pie and seal it.
Bake the pie for about 45 minutes till it is golden brown.
You can glaze it with honey just before 5 minutes of baking to give it a golden texture.Serve the Greek-Style Spinach Spanakopita Recipe as a party Appetizer along with Creamy Polenta and Herbed Vegetables In Roasted Bell Pepper Sauce, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Spinach_Spanakopita_Recipe.jpg, 9
Ingredients: salt,ginger,mustard seeds,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,water,gram flour (besan),curry leaves,dry red chillies,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Menthi Aaku Badeela Koora Recipe - Besan Muthia Cooked With Methi Leaves, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,2 teaspoons Red Chilli powder,1-1/2 cups Gram flour (besan),2 Dry Red Chillies,4 cups Methi Leaves (Fenugreek Leaves),1/4 cup Water,Sunflower Oil - as needed,1 inch Ginger - finely chopped,1 sprig Curry leaves, 40, Andhra, To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside.To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.Add enough water and knead them to a stiff dough.
When the dough is coming together, in the end add a teaspoon of oil and knead it again.Next step is to divide the dough into small portions.
 Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions.
(These are called badeela).
Set them ready on a greased plate.To a heavy bottomed pan, heat 2 tablespoons of oil.
Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies.
Let it cook for about 30 seconds.
Add the rolled badeela (Chickpea flour balls) and give it a good stir.
Cover and cook for badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness.
The badeela will take a good 10 -12 minutes to cook.
Give the Badeela a bite and it should not taste raw.
Once the badeela koora is cooked properly, stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down.Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot.Serve Menthi Aaku Badeela Koora along with Andhra Style Ingavu Chaaru Recipe and Steamed Rice for an Andhra Style Sunday Lunch and a indian diabetic meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Menthi_Aaku_Badeela_koora.jpg, 14
Ingredients: salt,green bell pepper (capsicum) colour,eggs,sunflower oil greasing the,onion,black pepper powder,eggs

Microwaved Egg-Omelette-In-A-Mug Recipe, 1/4 tablespoon Onions - finely chopped,Salt - to taste,4 Egg whites,1/2 teaspoon Black pepper powder,Sunflower Oil - for greasing the cups,1/4 cup Green Bell Pepper (Capsicum) - or any colour,4 Whole Eggs, 15, Continental, To make the Microwaved Egg-Omlette-In-A-Mug first grease 4 microwaveable cups with oil.Then, crack the eggs and add additional egg whites from 4 eggs into a mixing bowl.
Add pepper powder, salt, finely chopped bell peppers and onions into the same bowl and whisk well until combined and frothy.Pour the egg mixture into the greased cups, equally, taking care to fill only 3/4 of the cup.One at a time, place the cups in the microwave and cook on high power for 2 minutes each.
If you see the mix bubbling out of the cup, stop the microwave, remove the cup out and mix once, place it back into the microwave and cook.Insert a fork into the cup and if it comes out clean the omelette is cooked and ready.
If the fork comes out eggy, you need to cook the egg for a minute or two more.
Mix it once and place it back into the microwave.
Cook until the fork comes out clean.Serve the Egg-Omelette-In-A-Mug along with some toast and Banana Almond & Prunes Smoothie for a hearty breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Egg_Omlette_in_a_Mug_Using_Microwave.jpg, 7
Ingredients: cashew nuts,badam (almond) a,ghee,mixed fruits figs,cardamom powder (elaichi),sooji (semolina rava),cane sugar

Sooji Halwa Breakfast Bowl Recipe, 1/4 cup Ghee,1/2 cup Cane sugar,1 tablespoon Cashew nuts,Badam (Almond) - a few,1/2 teaspoon Cardamom Powder (Elaichi),1/2 cup Sooji (Semolina/ Rava),Mixed fruits - (I used figs, 20, Indian, To begin making Sooji Halwa Breakfast Bowl Recipe, get all the ingredients ready.Heat ghee in a saucepan or kadai.
Once hot, add semolina (sooji) and roast it on low heat till you get a nutty aroma from the pan.Now add cardamom powder, cashews and almonds.
Give it a mix.At this stage, add water and cane sugar together and mix well (I used about 1-1/4 cup of water for 1/2 cup semolina.
Add more water if required to maintain a nice halwa (or thick porridge) consistency.Switch off once you see that the halwa is nicely cooked and the rava/semolina has reached its optimal cooked size.Serve with a lot of fruits.
I have served the bowl with coconut slices, banana, fresh figs, pomegranate and kiwi.Garnish with slivered almonds and some cashews and you are good to go.You can as well serve this Sooji Halwa Breakfast Bowl Recipe for kids who prefer sweet breakfast to savoury, may be along with a Turmeric Milk Recipe (Haldi Doodh) and Boiled Eggs Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/Sooji_Halwa_Breakfast_Bowl.jpg, 7
Ingredients: bananas,hung curd (greek yogurt),pistachios,multigrain digestive oat biscuits

Banana Digestive Pudding Recipe With Pistachios, 2 tablespoons Pistachios - chopped,2 Ripe Bananas - mashed,2 tablespoons Honey,1 cup Hung Curd (Greek Yogurt),4 Multigrain Digestive Oat Biscuits, 5, Continental, To begin making Banana Digestive Pudding Recipe With Pistachios, combine the mashed bananas, hung curd and honey in a bowl.To assemble the Banana Digestive Pudding Recipe With Pistachios, take a jar of your choice and add crushed NutriChoice Diabetic friendly essentials Oats cookies at the bottom of the jar.Next spoon the banana pudding on top of the cookie crumbles and add chopped pistachio nuts on the top.Refrigerate for two hours before serving the Banana Digestive Pudding Recipe With Pistachios.Serve Banana Digestive Pudding Recipe With Pistachios Recipe along with Rock Toast Recipe - Semolina Bread Toast or pack it as a snack along with a lunch box menu of Matar Paneer, Phulka and Fresh & Juicy Chickpea Salad with Fruits & Vegetables., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Banana_Pudding_Recipe_With_Pistachios_7_1600.jpg, 4
Ingredients: salt,amchur (dry mango powder),fennel seeds (saunf),red chilli powder,gram flour (besan),green chawli beans (yard beanskaramanibarbati),coriander powder,potato (aloo),turmeric powder,sunflower oil

Chawli Ki Phali & Aloo Sabzi Recipe, 1 teaspoon Turmeric powder (Haldi),Sunflower Oil,3 teaspoons Gram flour (besan),21/2 teaspoon Coriander Powder (Dhania),Salt - to taste,300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) - cut into 2 inch long,1 teaspoon Fennel seeds (Saunf),2 Potatoes (Aloo) - peeled cut into 2 inch long,2 teaspoons Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder), 30, North Indian Recipes, To begin making the Chawli Ki Phali & Aloo Sabzi Recipe, pressure cook the yard beans with little bit of water and salt for about 1 whistle and keep it aside.Allow the pressure to release naturally and strain the water.
Heat a skillet with oil, add fennel seeds and allow it to crackle.Add potatoes and saute them till they crisp up and is cooked.
You can cover it with the lid and cook for about 5 minutes.Add cooked yard beans along with all the spice powders and give it a mix keep cooking till the masala loses the raw smell.Add besan and salt and mix Chawli Ki Phali & Aloo Sabzi well, saute for another 5 minutes and switch off the heat.Serve the Chawli Ki Phali & Aloo Sabzi Recipe along with Phulka or tawa paratha, kadhi to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chawli_Ki_Phali__Aloo_Subzi_Recipe_.jpg, 10
Ingredients: cashew nuts,salt,rice,coconut,cardamom (elaichi) podsseeds,ghee,milk,jaggery,raisins,poppy seeds

Karnataka Style Gasagase Payasa Recipe- Poppy seed Payasam, 2 tablespoon Fresh coconut,10 Raisins,4 tablespoon Jaggery,2 tablespoon Ghee,1 cup Milk,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Rice,3 tablespoon Poppy seeds,10 Cashew nuts,1 pinch Salt, 30, Karnataka, To begin making the Karnataka Style Gasagase Payasa, roast the poppy seeds and rice  in a skillet on low-medium heat  until it turns into a nice golden brown.
This will take about 4-6 minutes.
Turn off the flame and allow it to cool.Transfer into a mixer jar.
and grind it into a coarse mixture, add grated coconut and water and grind again to a smooth mixture.Heat a sauce pan with milk on medium flame, add the ground poppy seeds and coconut mixture, cardamom pods, jaggery and bring it to a boil.Boil the payasam till it thickens.Heat ghee in a tadka pan, on low flame and fry the cashew nuts and raisins for 2 minutes.
Turn off the flame and pour it over the payasam and serve.Serve the Gasagase Payasa after having a Spicy Mixed Vegetable Pulao Recipe with Tomato Onion Cucumber Raita to cool down your palate with a sweet note., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Gasagase_Payasa_Recipe_Poppy_seed_Payasam_.jpg, 10
Ingredients: cardamom (elaichi) podsseeds,pistachios,saffron strands,milk,raisins,basmati rice grain rice,sugar,cinnamon stick (dalchini),badam (almond),turmeric powder,sunflower oil

Meethe Chawal Recipe - Zarda Pulao, 1 tablespoon Milk,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,1 inch Cinnamon Stick (Dalchini),2 Saffron strands,1/4 cup Badam (Almond) - sliced,1/4 cup Pistachios - sliced,2 tablespoon Raisins,1 cup Basmati rice - or any long grain rice,1/2 cup Sugar,4 Cardamom (Elaichi) Pods/Seeds, 50, Awadhi, To begin making the Meethe Chawal Recipe (Zarda Pulao), first clean, wash and soak rice in enough water for 15 - 20 minutes.Next dry roast the saffron strands in a small pan for few seconds.
Turn off the heat.
Add milk and stir to combine.
Keep aside.Now bring 4 cups of water to boil in a large saucepan.
Add half a stick of cinnamon and 2 cloves in the boiling water.Drain the soaked rice in a colander and add in the boiling water.Cook the rice till almost done but not fully cooked through.
Once again drain the cooked rice in a metal colander and keep aside.Heat ghee in a heavy bottomed pan.
Add remaining cinnamon, cloves and cardamom.
Stir for few seconds to release the aroma of spices.Next add the rice along with sugar, saffron, dry fruits, raisins and turmeric.
Drizzle a tablespoon or so of water.
Stir to evenly combine.Cover the pan with a tight fitting lid and turn the heat to low.Let the rice simmer for 5 - 10 minutes on low heat.
Turn off the heat.
Do not open the lid immediately.
Let the rice absorb the flavors for sometime.Open the lid, fluff the rice with a fork .Serve Meethe Chawal (Zarda Pulao) warm, garnished with sliced pistachio and almonds for a festive dessert or a dessert for a party when you plan a Mughlai Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Meethe_Chawal_Recipe_Zarda_Pulao.jpg, 11
Ingredients: cashew nuts,tomato,salt,mixed vegetables (potato,garam masala powder,coriander powder,anardana powder (pomegranate seed powder) seeds,ghee,red chilli powder,raisins,ginger garlic paste,badam (almond),onion,ghee,oil,coconut milk,turmeric powder,melon seeds

Navratan Korma Recipe, 1 tablespoon Melon seeds,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Ghee - or oil,5 Badam (Almond),3/4 cup Coconut milk,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Cashew nuts,1 teaspoon Coriander Powder (Dhania),1/2 tablespoon Ginger Garlic Paste,1 Onion - finely chopped,1 tablespoon Raisins,1 tablespoon Ghee,2-3 tablespoons Anardana Powder (Pomegranate Seed Powder) - Seeds,5 Cashew nuts,1-1/2 cup Mixed vegetables - (potato,1 Tomato - chopped,1/2 teaspoon Red Chilli powder, 65, North Indian Recipes, To begin with Navratan Korma, soak cashew, almond and melon seeds in water for 30 minutes to prepare a paste.
Drain the water completely.Peel off the almond skin and blend all in a mixer to smooth paste adding a little water.
Keep it aside.Heat 2 tablespoons ghee or oil in a pan or a kadhai.
Add chopped onions and saute a while.
Next, add ginger-garlic paste and stir well.Add tomato and give a stir.
Add turmeric powder, chilli powder and coriander powder and mix well everything.
Add ground paste and 1/4 cup water.Cook it uncovered for 2 mins and add mixed vegetables and 1 cup water.
Cook it covered on low-medium flame for 10-15 minutes.Add coconut milk, garam masala and salt to taste.
Mix well everything and cook again for another 10 minutes.Meanwhile, roast cashew and raisin in ghee and add this to the korma.
Garnish with pomegranate seeds and your dish is ready to be served.Serve Navratan Korma with Whole Wheat Lachha Parathas and Mushroom Pulav for a delicious lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Navratan_Korma.jpg, 18