Navarattan Curry

• 1 each potatoes
• 4 cups vegetables random
• 2 tablespoons butter
• 1 each onions
• 2 each garlic cloves
• 2 each tomatoes
• 2 tablespoons yogurt, plain
• 1/2 cup heavy whipping cream
• 4 ounces green peas
• 1/4 cup raisins, seedless
• 12 each almonds blanched
• 1/2 teaspoon cardamom seeds ground
• 1/2 teaspoon coriander ground
• 1/2 teaspoon ginger ground
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon turmeric

1. Note: For the random vegetables, can use, broccoli, green peppers, carrots, cauliflower, green beans, etc.
2. Boil vegetables (except onions and peas).
3. Drain and set aside.
4. Melt butter and saute onions and garlic.
5. Add tomatoes, yogurt, and the dry masala, and simmer for 5 minutes.
6. Add vegetables and simmer for another 5 minutes, then add water.
7. Cover and simmer for 10 minutes.
8. Add cream and peas, stirring gently.
9. Before serving, top with raisins and almonds.

potatoes, vegetables random, butter, onions, garlic, tomatoes, yogurt, heavy whipping cream, green peas, raisins, almonds blanched, cardamom seeds ground, coriander ground, ginger ground, red pepper, turmeric

Taken from recipeland.com/recipe/v/navarattan-curry-1794 (may not work)