| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Indian |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Potato |
| 4 |
c |
Random vegetables |
| 2 |
tb |
Butter |
| 1 |
lg |
Onion |
| 2 |
|
Garlic cloves |
| 2 |
|
Tomatoes |
| 2 |
tb |
Yogurt |
| 1/2 |
c |
Heavy cream |
| 4 |
oz |
Green peas |
| 1/4 |
c |
Raisins |
| 12 |
|
Blanched almonds |
| 1/2 |
ts |
Cardamom (ground) |
| 1/2 |
ts |
Coriander powder |
| 1/2 |
ts |
Ginger (ground) |
| 1/2 |
ts |
Red Chili powder |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
DRY MASALA
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 wa-ter. 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
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