Yield: 1 servings
Measure | Ingredient |
---|---|
1 teaspoon | Cumin seeds |
1 teaspoon | Coriander seeds |
1 tablespoon | Mild vegetable oil |
1 \N | Medium-size onion, sliced |
2 tablespoons | Tomato paste |
10 \N | Whole cashew nuts |
1 cup | Half-and-half |
1 tablespoon | Ghee (clarified butter) or butter |
5 \N | Whole cloves |
5 \N | Cardamom pods inch piece cinnamon stick |
1 \N | Medium-size tomato, peeled, chopped |
½ cup | Cauliflower florets |
½ cup | Broccoli florets |
5 \N | Brussels sprouts, cut in half |
1 \N | Medium-size carrot, cut into 2-inch sticks |
½ cup | Diagonally cut green beans |
½ cup | Water |
½ teaspoon | Cayenne pepper |
½ teaspoon | Salt, or to taste |
¼ cup | 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.
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