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12 December 2012,04:17 by
J.Sujatha

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CREAMY ALMOND VEGETABLE CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat 1 teaspoon oil in a small pan and fry the almonds until well and evenly golden. Crush to a powder.
  • Heat the remaining oil in a large non-stick pan and add the cloves, cardamom and caraway seeds. Followed by the onion and cook until golden on the edges.
  • Scrape in the ginger and garlic paste and saute gently at least for two minutes or until the garlic is just golden.
  • Add the ground spices and yogurt and bring to a boil, stirring constantly. Continue to cook until the oil leaves the masala.
  • Add a cup of water and bring to boil, then simmer gently for 10 more minutes.
  • Boil salted water in a pot as the sauce is cooking and add potatoes. After 3 - 5 minutes add the carrots. Drain and keep it aside.
  • Add broccoli to the drained liquid and after 2 - 3 minutes add the mangetout and peas. Drain after a minute.
  • Add the vegetables, salt, cream, tomatoes and crushed almonds, then cook for another 5 minutes. The sauce should be thick, creamy and slightly granular from the nuts. Adjust seasoning and serve.

INGREDIENTS

Curry

  • 1 small onion, finely chopped
  • 2 tablespoon fresh root ginger, peeled weight, grated into a paste
  • 5 tablespoon Cooking oil, plus 1 teaspoon
  • 75 grams blanched almonds
  • 1 teaspoon caraway seeds
  • 4 fat garlic cloves, grated into a paste
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 6 cloves
  • 6 green cardamom pods
  • ½ teaspoon turmeric
  • Chilli powder, to taste
  • 5 tablespoon plain yogurt
  • 5 tablespoon single cream
  • 9 cherry tomatoes, halved
  • Salt, to taste

Vegetables

  • 75 grams broccoli, cut into small florets
  • 50 grams mangetout, trimmed large handful of peas
  • 150 grams potatoes, peeled and cut into small cubes
  • 50 grams carrots, peeled and cut into half moons

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