Jaipur Vegetables
From Nerdhaus
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 t Cumin seeds 1 t Coriander seeds 1 tb Mild vegetable oil 1 Medium-size onion, sliced 2 tb Tomato paste 10 Whole cashew nuts 1 c Half-and-half 1 tb Ghee (clarified butter) or butter 5 Whole cloves 5 Cardamom pods 1 -inch piece cinnamon stick 1 Medium-size tomato, peeled, chopped 1/2 c Cauliflower florets 1/2 c Broccoli florets 5 Brussels sprouts, cut in half 1 Medium-size carrot, cut into 2-inch sticks 1/2 c Diagonally cut green beans 1/2 c Water 1/2 ts Cayenne pepper 1/2 ts Salt, or to taste 1/4 c Raisins -Fresh mint sprigs 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 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. Serves 4 to 6.
from http://www.recipesource.com/fgv/vegetables/01/rec0133.html