In response to "REQUEST: Vegetarian Indian Recipes" by

mphilips@bu.edu (Madhu Philips) from "cook.and.sigh" by Shyamala Parameswaran.

It should be available from cs.rice.edu:/public/cook.and.sigh.Z
Navarattan Curry
Ingredients
Potato
Random veg's
Butter
Onion
Garlic
Tomatoes
Yogurt
Heavy cream
Green peas
Raisins
Blanched almonds
Dry Masala Ingredients
Cardamom (ground)
Coriander powder
Ginger (ground)
Red Chili powder
Turmeric

1 large
4 cups
2 tbsp.
1 large
2 cloves
2
2 tbsp.
1/2 cup
4 oz.
1/4 cup
12
1/2
1/2
1/2
1/2
1/2

tsp.
tsp.
tsp.
tsp.
tsp.

Note: For the random vegetables, can use, e.g., broccoli, green
peppers, carrots, cauliflower, green beans, etc.
Preparation
[1] Boil vegetables (except onions and peas). Drain and set
aside.
[2] 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.
[3] Before serving, top with raisins and almonds.