Recipe - Navarattan Curry

1 lg Potato
4 cup Random vegetables
2 tablespoon Butter
1 lg Onion
2 Garlic cloves
2 Tomatoes
2 tablespoon Yogurt
One half cup Heavy cream
4 ounce Green peas
One fourth cup Raisins
12 Blanched almonds

DRY MASALA
One half teaspoon Cardamom (ground)
One half teaspoon Coriander powder
One half teaspoon Ginger (ground)
One half teaspoon Red Chili powder
One half teaspoon Turmeric

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

Boil vegetables (except onions and peas). Drain and set aside. 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. Before serving, top with raisins and almonds.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini