Ingredients:
1. 2 cups peas boiled
2. 1 large carrot chopped and boiled
3. 1/2 cup tomato sauce
4. 1/4 cup curd
5. 1/4 cup malai(cream)
6. 3 tbsp. butter
7. 1 small sweet lime
8. 1 small apple
9. 1 banana
10. 2 slices pineapple
11. 10-15 cashewnuts
12. 20 raisins
13. 2 glaced cherries for decoration
14. 1 tbsp. coriander chopped
15. 1 tbsp. ghee
16. salt to taste

Dry Masala:
1. 1 tsp. cuminseeds
2. 2 tsp. khuskhus (poppyseeds)
3. 1 tsp. cardamoms

Wet Masala:
1. 1 large onion
2. 1/4 cup coconut shredded
3. 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.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh