Moghul Vegetable Curry

Recipe Ingredients

4 cups	440g / 15oz	Diced mixed vegetables
		(carrots - potatoes, beans,
		Peas)
1/4 cup	23g / 0.8oz	Blanched almonds
6		Cloves
2 teaspoons	10ml	Cardamom seeds
1 teaspoon	5ml	Dried fenugreek seeds
5		Cinnamon stick - broken
2 teaspoons	10ml	Chopped garlic
1/2 teaspoon	2.5ml	Chilli powder
1/2 teaspoon	2.5ml	Ground turmeric
		Hot water
3 tablespoons	45ml	Ghee
1		Onion - finely sliced
1/4 teaspoon	1.3ml	Ground saffron
1/2 cup	118ml	Natural yoghurt
1/2 cup	118ml	Water

Recipe Instructions

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. 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.

Source:
The Curry Cookbook-Charmaine Solomon

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