Moghul Vegetable Curry Ingredients
4 cup diced mixed vegetables
1 (carrots, potatoes, beans,
1 peas)
1/4 cup blanched almonds
6 cloves
2 tsp cardamom seeds
1 tsp dried fenugreek seeds
1 5cm cinnamon stick, broken
2 tsp chopped garlic
1/2 tsp chilli powder
1/2 tsp ground turmeric
1 hot water
3 tbsp ghee
1 liter onion, finely sliced
1/4 tsp ground saffron
1/2 cup natural yoghurt
1/2 cup water
Moghul Vegetable Curry Directions
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
Compiled by Imran C. Gold Coast....'Oz
Serves: 4
Moghul Vegetable Curry Recipe from the Recipes To Go Collection
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Food Quotes:
"This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?"
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)
