Navarattan Curry

Course : Curry
Serves: 1
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1 large potato
4 cups assorted vegetables
2 tablespoons butter
1 large onion
2 cloves garlic
2 medium tomatoes
1/2 cup yogurt
2 tablespoons heavy cream
4 ounces green peas
1/4 cup raisins
12 pieces blanched almonds
---dry masala---
1/2 teaspoon cardamom -- (ground)
1/2 teaspoon coriander powder
1/2 teaspoon ginger -- (ground)
1/2 teaspoon red chile powder
1/2 teaspoon turmeric

Preparation / Directions:

1. Boil vegetables (except onions and peas). Drain and set aside. 2. 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. 3. Before serving, top with raisins and almonds. Note: For the vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.

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