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Navarattan Curry

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, D, E, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Potato (large)

  2. 4 cups 948ml Assorted vegetables

  3. 2 tablespoons 30ml Butter

  4. 1 tablespoon 15ml Onion (large)

  5. 2 Garlic

  6. 2 Tomatoes

  7. 1/2 cup 118ml Yogurt

  8. 2 tablespoons 30ml Heavy cream

  9. 4 oz 113g Green peas

  10. 1/4 cup 40g / 1.4oz Raisins

  11. 12 Blanched almonds

  12. Dry Masala

  13. 1/2 teaspoon 2 1/2ml Cardamom - (ground)

  14. 1/2 teaspoon 2 1/2ml Coriander powder

  15. 1/2 teaspoon 2 1/2ml Ginger - (ground)

  16. 1/2 teaspoon 2 1/2ml Red chile powder

  17. 1/2 teaspoon 2 1/2ml Turmeric

Instructions Jump to Ingredients ↑

  1. Boil vegetables (except onions and peas). Drain and set aside.

  2. Melt butter and saute 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.

  4. Note: For the vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.

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