Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 t Cumin seeds
1 t Coriander seeds
1 tb Mild vegetable oil
1 md Onion, sliced
2 tb Tomato paste
10 Whole cashew nuts
1 c Half-and-half
1 tb Ghee
5 Whole cloves
5 Cardamom pods
1 One-inch piece cinnamon
-stick
1 md Tomato, peeled, chopped
1/2 c Cauliflower florets
1/2 c Broccoli florets
5 Brussels sprouts, cut in
-half
1 md 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
This makes a delicious and colorful vegetarian entree.
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.
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.
