|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: 2014-10-11
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