Moghul Vegetable Curry Recipe

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1 vote | 1000 views
Servings: 4

Ingredients

Cost per serving $1.69 view details

Directions

  1. Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic, chilli pwdr and turmeric in container of electric blender with sufficient warm water to enable blades to move freely. Blend to a paste on high speed, remove contents and set aside.
  2. Heat ghee in a saucepan and fry onion until soft and golden brown. Stir in the paste and fry until it smells fragrant and ghee comes to the surface. Add in saffron pwdr and stir in mixed vegetables and lowfat yoghurt . Add in salt and water and bring to boil, cover and simmer until vegetables are tender.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 361g
Recipe makes 4 servings
Calories 333  
Calories from Fat 148 44%
Total Fat 16.76g 21%
Saturated Fat 7.27g 29%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 137mg 6%
Potassium 706mg 20%
Total Carbs 40.7g 11%
Dietary Fiber 11.9g 40%
Sugars 3.37g 2%
Protein 11.84g 19%
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Reviews

  • debbie
    I have been trying to find a veg korma for years (that was like my hometown Indian rest.). This is the closest I have found. I will continue to tweek to try to come closer to Passage to India.
    I've cooked/tasted this recipe!

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