Recipe - Vegetables In Spicy Cream Sauce

1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 tablespoon Vegetable oil
1 small Onion; coarsely chopped
1 cup Half and half
10 Whole cashews
2 tablespoon Catsup
1 tablespoon Butter
1 Cinnamon stick; (1inch)
1/8 teaspoon Ground cardamom
1 pn Ground cloves
1 md Tomato; chopped
1 cup Cauliflower florets; (about
5 ounces)
One half cup Peas; (shelled fresh or
; thawed frozen)
1 md Carrot; cut julienne
6 ounce Green beans; trimmed, slices
; diagonally (about 1
; cup)
One half cup Water
One fourth cup Raisins
One half teaspoon Salt
1/8 teaspoon Cayenne pepper
2 tablespoon Chopped fresh cilantro

Toast cumin and coriander in small skillet over mediumlow heat until
aromatic, stirring occasionally, about 4 minutes. Transfer to plate.

Heat vegetable oil in same skillet over mediumhigh heat. Add onion and
cook until onion is golden brown, stirring occasionally, about 8 minutes.

Transfer to blender. Add cumin and coriander, One half cup half and half,
cashews and catsup. Blend to consistency of thick cream sauce.

Melt butter in heavy medium skillet over medium heat. Add cinnamon,
cardamom and cloves and cook until aromatic, stirring occasionally, about 2
minutes. Add tomato and cook 1 minute. Add all remaining vegetables and
stirfry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and
remianing One half cup half and half. Bring to boil. Reduce heat, cover and
simmer until vegetables are tender, about 12 minutes.

Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and
refrigerate. Rewarm before serving.)

Garnish with cilantro and serve.

Serves 4.

Bon Appetit November 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.