In response to "REQUEST: Vegetarian Indian Recipes" by 
mphilips@bu.edu (Madhu Philips) from "cook.and.sigh" by Shyamala Parameswaran. 
It should be available from cs.rice.edu:/public/cook.and.sigh.Z

                             Navarattan Curry

Ingredients
                       Potato                   1 large
                       Random veg's             4 cups
                       Butter                   2 tbsp.
                       Onion                    1 large
                       Garlic                   2 cloves
                       Tomatoes                 2
                       Yogurt                   2 tbsp.
                       Heavy cream              1/2 cup
                       Green peas               4 oz.
                       Raisins                  1/4 cup
                       Blanched almonds         12
Dry Masala Ingredients
                     Cardamom (ground)           1/2 tsp.
                     Coriander powder            1/2 tsp.
                     Ginger (ground)             1/2 tsp.
                     Red Chili powder            1/2 tsp.
                     Turmeric                    1/2 tsp.

Note:  For the random vegetables, can use, e.g., broccoli, green
peppers, carrots, cauliflower, green beans, etc.
Preparation

 [1] Boil vegetables (except onions and peas).  Drain and set
     aside.

 [2] Melt butter and saute onions and garlic.  Add tomatoes, yo-
     gurt, and the dry masala, and simmer for 5 minutes.  Add
     vegetables and simmer for another 5 minutes, then add wa-
     ter.  Cover and simmer for 10 minutes.  Add cream and peas,
     stirring gently.

 [3] Before serving, top with raisins and almonds.