Navarattan Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Potato,
4 cup: Random vegetables,
2 tbsp: Butter,
1 large: Onion,
2: Garlic cloves,
2: Tomatoes,
2 tbsp: Yogurt,
1/2 cup: Heavy cream,
4 ounce: Green peas,
1/4 cup: Raisins,
12: Blanched almonds,
DRY MASALA
1/2 tsp: Cardamom, ground
1/2 tsp: Coriander powder,
1/2 tsp: Ginger, ground
1/2 tsp: Red Chili powder,
1/2 tsp: Turmeric,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp