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@...