How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

Navarattan Curry

Potato 1 large
Random vegetables 4 cups Butter 2 tbsp.
Onion 1 large
Garlic 2 cloves
Tomatoes 2
Yogurt 2 tbsp.
Heavy cream 1/2 cup
Green peas 4 oz.
Raisins 1/4 cup
Blanched almonds 12

Cardamom (ground) 1/2 tsp. Coriander powder 1/2 tsp. Ginger (ground) 1/2 tsp. Red Chilli powder 1/2 tsp. Turmeric 1/2 tsp. 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 sauté 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 water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently.
• Before serving, top with raisins and almonds.