preparation time: 30 minutes
cooking time: 40 minutes
For the sauce:
6 tbls oil
2 large onions, chopped finely
1 tsp ginger, minced or grated
1 tsp minced garlic
1/2 tsp turmeric
1 tsp cayenne
1 tsp cumin
1 tsp coriander
1 tsp garam masala
2 medium tomatoes, chopped
1/2 tsp sugar
6 tbls heavy cream
In a wok, heat the oil and add the onions. Sauté until golden and add the minced ginger and garlic.
Sauté for a minute and add all the powder spices. Stir well.
Stir in the tomatoes and cook until they
are pulpy. Add the salt and sugar.
Remove from the heat and stir in the cream.
(I personally don't use nuts because of allergies, but compensate with extra raisins and cherries)
For the vegetables:
1 carrot, diced
1/2 cup green peas
1 potato, peeled and diced
1/2 cup string beans, chopped finely
4 tbls slivered almonds
2 tbls raisins
2 tbls pistachio nuts, chopped
2 tsp glace cherries, chopped
2 tbls walnuts, chopped roughly
2 tsp coriander leaves, chopped
simmer all the vegetables until they are cooked but crisp
add the vegetables, nuts, and fruit to the sauce when it is finished.
heat gently, then serve with a sprinkling of coriander leaf (cilantro).
From The Indian Spice Kitchen, by Monisha Bharad
Copyright 2004 West-Art, Prometheus 91/2004
PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004