Moghul Vegetable Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Diced mixed vegetables,
, (carrots, potatoes, beans,
Peas),
1/4 cup: Blanched almonds,
6 Cloves: ,
2 tsp: Cardamom seeds,
1 tsp: Dried fenugreek seeds,
5 cm: cinnamon stick, broken
2 tsp: Chopped garlic,
1/2 tsp: Chilli powder,
1/2 tsp: Ground turmeric,
Hot water,
3 tbsp: Ghee,
1 liter: Onion, finely sliced
1/4 tsp: Ground saffron,
1/2 cup: Natural yoghurt,
1/2 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
Source from luhu.jp
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
Source from luhu.jp