| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
t |
Cumin seeds |
| 1 |
t |
Coriander seeds |
| 1 |
T |
Mild vegetable oil |
| 1 |
|
Medium-size onion, sliced |
| 2 |
T |
Tomato paste |
| 10 |
|
Whole cashew nuts |
| 1 |
c |
Half-and-half |
| 1 |
T |
Ghee, clarified butter or |
|
|
butter |
| 5 |
|
Whole cloves |
| 5 |
|
Cardamom pods |
| 1 |
|
inch piece cinnamon stick |
| 1 |
|
Medium-size tomato, peeled |
|
|
chopped |
| 1/2 |
c |
Cauliflower florets |
| 1/2 |
c |
Broccoli florets |
| 5 |
|
Brussels sprouts, cut in |
|
|
half |
| 1 |
|
Medium-size carrot, cut |
|
|
into 2-inch sticks |
| 1/2 |
c |
Diagonally cut green beans |
| 1/2 |
c |
Water |
| 1/2 |
t |
Cayenne pepper |
| 1/2 |
t |
Salt, or to taste |
| 1/4 |
c |
Raisins |
|
|
Fresh mint sprigs for |
|
|
garnish |
INSTRUCTIONS
Combine cumin and coriander in a small skillet and dry-roast over
medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the
same pan, add onion and stir-fry until brown, combine cumin-coriander,
fried onion, tomato paste, nuts and half of the half-and-half. Blend
into smooth past and set aside. Heat ghee in a heavy 2-quart saucepan
over medium-high heat Add cloves, cardamom and cinnamon, stir until
fragrant. Add tomatoes and cook until soft. Add remaining vegetables
and stir- fry for 5 minutes. Stir in ground paste, remaining
half-and-half, the water, cayenne, salt and raisins. Cover cook over
medium heat until vegetables are tender. Garnish with mint sprigs and
serve. Serves 4 to 6. PER SERVING: 150 calories, 3 g protein, 14 g
carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg
sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco
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