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Vegetables in Luxurious Royal Sauce | Dinner
This curry is a rich dish that literally translates to “nine-gem curry.” The
gems are vegetables, fruits, and nuts. Mughlai dishes are usually over-the-top
and include dried fruit and nuts and heavy cream or coconut milk. These
Mughlai dishes such as korma and makhani were made to serve kings and
queens.


Ingredients
5 cups chopped vegetables (potatoes, cauliflower, carrots, green beans, peas, zucchini, red bell
pepper, corn, broccoli or others)
2 teaspoons safflower or grapeseed oil
Seeds from 3 cardamom pods (1/4 teaspoon)
8 cloves
2 bay leaves
1 medium red or white onion, chopped (3/4 cup)
1 (2-inch) knob of ginger, chopped
7 cloves garlic, coarsely chopped
4 medium tomatoes, chopped (3 cups)
1/2 cup raw cashews
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon Garam Masala
1/4 to 1/2 teaspoon cayenne
1 1/2 cups water
3 to 4 tablespoons golden raisins or other dried fruit
2 tablespoons chopped pistachio or cashews or almond slivers
1 1/4 to 1 1/2 teaspoons salt
1/4 teaspoon raw sugar
2 tablespoons chopped cilantro, for garnish
2 tablespoons chopped nuts, for garnish
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot. Add the potatoes first, if
using, and cook for 2 minutes. Add rest of the vegetables and cook for 4
minutes. Drain and set aside.
2. Heat the oil in a large skillet over medium heat. Add the cardamom seeds,
cloves, and bay leaves, and cook until fragrant. Add the onion, ginger, and garlic
and cook until translucent, about 6 minutes. Add the tomatoes and cashews and
cook until tomatoes are saucy 7 minutes. Stir in the turmeric, coriander, garam
masala, and cayenne. Cool slightly then transfer to a blender. Add the water and
blend into a smooth puree.
3. Add the puree back to the skillet over medium heat. Add the blanched
veggies, raisins, nuts, salt, and sugar. Cook over medium heat until the sauce
comes to a good boil, 4 to 5 minutes. Taste and adjust the salt and spices, if
needed. Check whether the larger veggies are done and cook a few minutes
longer if needed to thicken the sauce to your preference. Serve garnished with
cilantro and chopped nuts.