|1||cup||cream, half and half|
|1||tablespoon||ghee (clarified butter)|
|5||each||brussel sprouts||cut in half*|
|1||medium||carrot||cut into 2-inch sticks|
|1/2||cup||green beans||cut diagonally|
|1/2||teaspoon||salt||or to taste|
|1||x||mint sprigs||fresh, 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 cream.
Blend into smooth paste 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 cream, the water, cayenne, salt and raisins.
Cover cook over medium heat until vegetables are tender.
Garnish with mint sprigs and serve.
First published: 1996-01-27 last updated: 2014-03-12
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles