Recipe: Moghul Vegetable Curry

MOGHUL VEGETABLE CURRY

1/4 cup blanched almonds
6 whole cloves
2 tsp cardamom seeds
1 tsp dried fenugreek seeds
1 (2-inch/5cm) cinnamon stick, broken
2 tsp chopped garlic
1/2 tsp chilli powder (or ground cayenne pepper)
1/2 tsp ground turmeric
Hot water (as needed, for blending spices)
3 tbsp. ghee (or clarified butter)
1 large onion, finely sliced
1/4 tsp. ground saffron
4 cups diced mixed vegetables (carrots, potatoes, beans, peas)
1/2 cup plain yogurt
1/2 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 yogurt . Add salt and 1/2 cup water and bring to boil, cover and simmer till vegetables are tender.

Makes 4 servings
Adapted from source: The Curry Cookbook by Charmaine Solomon