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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon cumin seeds

  3. 1 tablespoon coriander seeds

  4. 1 tablespoon mild vegetable oil

  5. 1 medium onion -- sliced

  6. 2 tablespoons tomato paste

  7. 10 whole cashew nuts

  8. 1 cup half-and-half

  9. 1 tablespoon ghee

  10. 5 whole cloves

  11. 5 cardamom pods

  12. 1 one-inch piece cinnamon stick

  13. 1 medium tomato -- peeled, chopped

  14. 1/2 cup cauliflower florets

  15. 1/2 cup broccoli florets

  16. 5 brussels sprouts -- cut in half

  17. 1 medium carrot -- cut into 2-inch

  18. -- sticks 1/2 cup diagonally cut green beans

  19. 1/2 cup water

  20. 1/2 tablespoon cayenne pepper

  21. 1/2 tablespoon salt -- or to taste

  22. 1/4 cup raisins

  23. fresh mint sprigs for garnish

Instructions Jump to Ingredients ↑

  1. 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.

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