Moghul vegetable curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Diced mixed vegetables |
| (carrots, potatoes, beans, | ||
| Peas) | ||
| ¼ | cup | Blanched almonds |
| 6 | Cloves | |
| 2 | teaspoons | Cardamom seeds |
| 1 | teaspoon | Dried fenugreek seeds |
| 5cm cinnamon stick, broken | ||
| 2 | teaspoons | Chopped garlic |
| ½ | teaspoon | Chilli powder |
| ½ | teaspoon | Ground turmeric |
| Hot water | ||
| 3 | tablespoons | Ghee |
| 1 | litre | Onion, finely sliced |
| ¼ | teaspoon | Ground saffron |
| ½ | cup | Natural yoghurt |
| ½ | cup | Water |
Directions
Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic, chilli powder and turmeric in container of electric blender with enough hot water to enable blades to move freely. Blend to a paste on high speed, remove contents and set aside.
Heat ghee in a saucepan and fry onion till soft and golden. Stir in the paste and fry till it smells fragrant and ghee comes to the surface. Add saffron powder and stir in mixed vegetables and yoghurt . Add salt and water and bring to boil, cover and simmer till vegetables are tender.
Source: The Curry Cookbook-Charmaine Solomon Compiled by Imran C. Gold Coast....'Oz
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