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Moghul vegetable curry
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| Artist: |
_ |
| Categories: |
Curries, Entrees, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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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 | | | 5cm 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 |
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Procedures:
| 1 | 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. | | 2 | Blend to a paste on high speed, remove contents and set aside. | | 3 | heat ghee in a saucepan and fry onion till soft and golden. | | 4 | Stir in the paste and fry till it smells fragrant and ghee comes to the surface. | | 5 | Add saffron powder and stir in mixed vegetables and yoghurt . | | 6 | Add salt and water and bring to boil, cover and simmer till vegetables are tender. |
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