CREAMY ALMOND VEGETABLE CURRY

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.