Ingredients1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil mild
1 medium onion sliced
2 tablespoons tomato paste
10 cashew nuts whole
1 cup cream, half and half
1 tablespoon ghee (clarified butter)
5 cloves whole
5 cardamom pods
1 inch cinnamon stick
1 medium tomato peeled, chopped
1/2 cup cauliflower florets florets
1/2 cup broccoli florets
5 brussel sprouts cut in half
1 medium carrot cut into 2-inch sticks
1/2 cup green beans cut diagonally
1/2 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt or to taste
1/4 cup raisins, seedless
1.) Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside.
2.) 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.
3.) Heat ghee (clarified butter) in a heavy 2-quart saucepan over medium-high heat. Add cloves, cardamom and cinnamon, stir until fragrant.
4.) Add tomatoes and cook until soft.
5.) Add remaining vegetables and stir-fry for 5 minutes.
6.) Stir in ground paste, remaining cream, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.