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Mughlai Vegetables

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  Oil 3 Tablespoon
  Onions 2 , sliced
  Cardamom seeds 6
  Cinnamon stick 2 Inch, broken
  Poppy seeds 2 Tablespoon
  Chili powder 3⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Cauliflower florets 1⁄2 Pound
  Zucchini 1⁄2 Pound, sliced
  Carrots 1 Cup (16 tbs), sliced
  Green beans 1⁄3 Pound, sliced
  Mushrooms 1⁄4 Pound, sliced
  Coconut 1⁄3 Cup (5.33 tbs), desiccated
  Slivered almonds 1⁄4 Cup (4 tbs)
  Pistachio nuts 1⁄4 Cup (4 tbs)
  Beef stock 2 Cup (32 tbs)
  Sour cream 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Teaspoon

Heat the oil in a large saucepan and saute the onions until they are soft but not brown.
Add spices, vegetables, nuts and stock and season to taste.
Bring to the boil, cover and simmer for 1/5 minutes or until the vegetables are tender.
Using a slotted spoon, transfer the vegetables to a serving dish and keep them warm.
Add sour cream and lemon juice to the liquid in the pan, reheat and spoon over the vegetables.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1710 Calories from Fat 1097

% Daily Value*

Total Fat 127 g195.4%

Saturated Fat 36.2 g180.8%

Trans Fat 0 g

Cholesterol 79.7 mg26.6%

Sodium 1333.9 mg55.6%

Total Carbohydrates 121 g40.2%

Dietary Fiber 43.4 g173.4%

Sugars 45.6 g

Protein 50 g99.7%

Vitamin A 481.3% Vitamin C 311.6%

Calcium 103% Iron 68.3%

*Based on a 2000 Calorie diet

Mughlai Vegetables Recipe