Moghul Vegetable Curry     

Curry TypeVegetable
SourceThe Curry Cookbook-Charmaine Solomon
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients4 c Diced mixed vegetables
(carrots, potatoes, beans,
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water
InstructionsPlace 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.

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Death by Curry