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Navarattan Curry
| Ingredients | |||
| 1 | each | potato | |
| 4 | cup | vegetables, random | |
| 2 | tablespoon | butter | |
| 1 | each | onion | |
| 2 | each | garlic, cloves | |
| 2 | each | tomatoes | |
| 2 | tablespoon | yogurt | |
| 1/2 | cup | heavy cream | |
| 4 | oz | green peas | |
| 1/4 | cup | raisins | |
| 12 | each | almonds, blanched | |
| --- | 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: | |||
| Note: For the random vegetables, can use, 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 water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently. Before serving, top with raisins and almonds. | |||
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