| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Coriander seeds |
| 1 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; coarsely chopped |
| 1 |
c |
Half and half |
| 10 |
|
Whole cashews |
| 2 |
tb |
Catsup |
| 1 |
tb |
Butter |
| 1 |
|
Cinnamon stick; (1-inch) |
| 1/8 |
ts |
Ground cardamom |
| 1 |
pn |
Ground cloves |
| 1 |
md |
Tomato; chopped |
| 1 |
c |
Cauliflower florets; (about 5 ounces) |
| 1/2 |
c |
Peas; (shelled fresh or |
|
|
; thawed frozen) |
| 1 |
md |
Carrot; cut julienne |
| 6 |
oz |
Green beans; trimmed, slices |
|
|
; diagonally (about 1 |
|
|
; cup) |
| 1/2 |
c |
Water |
| 1/4 |
c |
Raisins |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Toast cumin and coriander in small skillet over medium-low heat until
aromatic, stirring occasionally, about 4 minutes. Transfer to plate.
Heat vegetable oil in same skillet over medium-high heat. Add onion and
cook until onion is golden brown, stirring occasionally, about 8 minutes.
Transfer to blender. Add cumin and coriander, 1/2 cup half and half,
cashews and catsup. Blend to consistency of thick cream sauce.
Melt butter in heavy medium skillet over medium heat. Add cinnamon,
cardamom and cloves and cook until aromatic, stirring occasionally, about 2
minutes. Add tomato and cook 1 minute. Add all remaining vegetables and
stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and
remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and
simmer until vegetables are tender, about 12 minutes.
Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and
refrigerate. Rewarm before serving.)
Garnish with cilantro and serve.
Serves 4.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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