Moghul style mixed vegetables with paneer

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
3 tablespoons Unsalted butter
¼ cup Mixed nuts (cashews and pistachios are good)
¼ cup Raisins
2 teaspoons Minced garlic
1 large Onion, finely chopped
1 \N Medium-size tomato, chopped
½ cup Broccoli florets
½ cup Cauliflower florets
½ cup Green bell pepper, cut into 1-inch diamonds
½ cup Red bell pepper, cut into 1-inch diamonds
1 \N Medium-size carrot, sliced, then cut into diamonds
¼ cup Green beans, cut in 1-inch diagonal pieces
¼ cup Peas (fresh or frozen)
¼ teaspoon Turmeric
1 teaspoon Ground coriander
1 teaspoon Ground cumin
½ teaspoon Ground cardamom.
½ \N To 1 teaspoon cayenne pepper
1 teaspoon Salt
¼ cup Water
8 ounces Paneer (see recipe), cub- ed and broiled or sauteed
½ cup Heavy cream
½ cup Pineapple chunks (fresh or canned, drained)

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until brown. Remove with slotted spoon and set aside. Add raisins and fry until plump, remove and set aside.

Add remaining butter to the skillet. Add garlic and onion and cook until lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add remaining vegetables and stir-fry for 6 minutes.

Stir in spices, salt and water. Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes.

Stir in paneer, cream and pineapple. Cook until heated through.

Transfer to a serving dish. Garnish with fried nuts and raisins.

PER SERVING: 350 calories, 13 g protein, 20 g carbohydrate, 26 g fat (15 g saturated), cholesterol (not available), 424 mg sodium, 3 g fiber.

From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.

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