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Navarattan curry

Yield: 4 Servings

Ingredients:

• 1 lg Potato
• 4 c Random vegetables
• 2 tb Butter
• 1 lg Onion
• 2 Garlic cloves
• 2 Tomatoes
• 2 tb Yogurt
• 1/2 c Heavy cream
• 4 oz Green peas
• 1/4 c Raisins
• 12 Blanched almonds MMMMM-------------------------DRY MASALA------------------------------
• 1/2 ts Cardamom (ground)
• 1/2 ts Coriander powder
• 1/2 ts Ginger (ground)
• 1/2 ts Red Chili powder
• 1/2 ts Turmeric

Instructions:

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

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