Category: Curries
Rating:
4.13
Servings: 4
Ingredients
1 large potato
4 cup random vegetables
2 tablespoon butter
1 large onion
2 garlic cloves
2 tomatoes
2 tablespoon yogurt
1/2 cup heavy cream
4 oz green peas
1/4 cup raisins
12 blanched almonds
----DRY MASALA----
1/2 teaspoon cardamom (ground)
1/2 teaspoon coriander powder
1/2 teaspoon ginger (ground)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
Directions: How to Cook Navarattan Curry
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@twain.EE.CORNELL.EDU
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