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Mughlai Vegetables

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Indian
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Gourmet

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