Recipe - Moghul Vegetable Curry

4 cup Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
One fourth cup Blanched almonds
6 Cloves
2 teaspoon Cardamom seeds
1 teaspoon Dried fenugreek seeds
5cm cinnamon stick, broken
2 teaspoon Chopped garlic
One half teaspoon Chilli powder
One half teaspoon Ground turmeric
Hot water
3 tablespoon Ghee
1 lg Onion, finely cut or sliced up
One fourth teaspoon Ground saffron
One half cup Natural yoghurt
One half cup Water

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.

Compiled by Imran C. Gold Coast....'Oz
Posted to EATL Digest 25 October 96

Date: Sat, 26 Oct 1996 14:14:52 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU