CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
|
Main dish |
1 |
Servings |
INGREDIENTS
1 |
ts |
Cumin seeds |
1 |
ts |
Coriander seeds |
1 |
tb |
Mild vegetable oil |
1 |
|
Medium-size onion, sliced |
2 |
tb |
Tomato paste |
10 |
|
Whole cashew nuts |
1 |
c |
Half-and-half |
1 |
tb |
Ghee (clarified butter) or butter |
5 |
|
Whole cloves |
5 |
|
Cardamom pods 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 |
ts |
Cayenne pepper |
1/2 |
ts |
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 Chronicle, 6/24/92.
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