Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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 ts Cayenne pepper
1/2 ts Salt, or to taste
1/4 c Raisins
-Fresh mint sprigs for
-garnish

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.

* QMPro 1.50 42-2480 * CAUTION! Taglines may be closer than they
appear!

~-- QM v1.00 * Origin: The PC GFX Exchange * 415-337-5416 HST/V.32 *
(1:125/217.0)

~-- Via Mosaic v0.99/l

Converted by MMCONV vers. 1.50

Browse by categories