Recipe - Moghul Style Mixed Vegetables With Paneer

Stephen Ceideburg
3 tablespoon Unsalted butter
One fourth cup Mixed nuts (cashews and
pistachios are good)
One fourth cup Raisins
2 teaspoon Minced garlic
1 lg Onion, finely chopped
1 Mediumsize tomato, chopped
One half cup Broccoli florets
One half cup Cauliflower florets
One half cup Green bell pepper, cut into
1inch diamonds
One half cup Red bell pepper, cut into
1inch diamonds
1 Mediumsize carrot, cut or sliced up ,
then cut into diamonds
One fourth cup Green beans, cut in 1inch
diagonal pieces
One fourth cup Peas (fresh or frozen)
One fourth teaspoon Turmeric
1 teaspoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Ground cardamom.
One half To 1 teaspoon cayenne pepper
1 teaspoon Salt
One fourth cup Water
8 ounce Paneer (see recipe), cub ed
and broiled or sauteed
One half cup Heavy cream
One half cup Pineapple chunks (fresh or
canned, drained)

Heat 2 tablespoons of the butter in a large skillet over mediumhigh heat.
Add nuts and stirfry until brown. Remove with slotted spoon and set aside.
Add raisins and fry until plump, remove and set aside.

Add remaining butter to the skillet. Add garlic and onion and cook until
lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add
remaining vegetables and stirfry for 6 minutes.

Stir in spices, salt and water. Bring to a boil, reduce heat, cover and
cook until vegetables are tender, 8 to 10 minutes.

Stir in paneer, cream and pineapple. Cook until heated through. Transfer to
a serving dish. Garnish with fried nuts and raisins.

PER SERVING: 350 calories, 13 g protein, 20 g carbohydrate, 26 g fat (15 g
saturated), cholesterol (not available), 424 mg sodium, 3 g fiber.

From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini