Moghul Vegetable Curry

Course : Indian
Serves: 4
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4 cups diced mixed vegetables (carrots -- potatoes, beans,peas)
1/4 cup blanched almonds
6 whole cloves
2 teaspoons cardamom seeds
1 teaspoon dried fenugreek seeds
1 piece cinnamon stick -- broken 5 inch
2 teaspoons garlic chopped
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 Cup hot water
3 tablespoons ghee
1 liter onion -- finely sliced
1/4 teaspoon ground saffron
1/2 cup natural yoghurt
1/2 cup water

Preparation / 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.

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