Navarattan curry

4 Servings

Ingredients

Quantity Ingredient
1 large Potato
4 cups Random vegetables
2 tablespoons Butter
1 large Onion
2 Garlic cloves
2 Tomatoes
2 tablespoons Yogurt
½ cup Heavy cream
4 ounces Green peas
¼ cup Raisins
12 Blanched almonds
½ teaspoon Cardamom (ground)
½ teaspoon Coriander powder
½ teaspoon Ginger (ground)
½ teaspoon Red Chili powder
½ teaspoon Turmeric

Directions

DRY MASALA

Note: For the random vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.

Boil vegetables (except onions and peas). Drain and set aside. Melt butter and saute onions and garlic. Add tomatoes, yogurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add wa-ter. Cover and simmer for 10 minutes.

Add cream and peas, stirring gently. Before serving, top with raisins and almonds.

Rajeev Krishnamoorthy, rajeev@...

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