[edit] Ingredients
1 |
teaspoon Cumin seeds |
1 |
teaspoon Coriander seeds |
1 |
tablespoon Mild vegetable oil |
1 |
medium -size onion, sliced |
2 |
tablespoons Tomato paste |
10 |
whl cashew nuts |
1 |
cup Half-and-half |
1 |
|
5 |
whl cloves |
5 |
Cardamom pods |
1 |
-inch piece cinnamon stick |
1 |
medium -size tomato, peeled, chopped |
½ |
cup Cauliflower florets |
½ |
cup Broccoli florets |
5 |
Brussels sprouts, cut in half |
1 |
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 |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
|
Step 4 |
Serves 4 to 6. |
