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Vegetables In A Creamy Saffron Sauce

Madhuri.Dixit's picture
Ingredients
  Single cream 3⁄4 Pint (450 Milliliter)
  Tomato puree 1 Tablespoon
  Garam masala 1 1⁄2 Teaspoon
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Chili powder 1 Teaspoon
  Ground almonds 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Cardamom 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Water 1⁄2 Pint (300 Milliliter)
  Saffron strands 1⁄2 Teaspoon, crushed
  Butter 3 Ounce (75 Gram)
  Oil 1 Tablespoon
  Onion 1 , diced
  Black cumin seeds 1⁄4 Teaspoon
  Courgettes 3 , sliced
  Carrots 3 , sliced
  Cauliflower 1⁄2 , cut into small florets
  Peas 4 Ounce (125 Gram)
  Chopped coriander 1 Tablespoon
Directions

Mix the cream, tomato puree, garam masala, ginger, garlic, chilli powder, almonds, cinnamon, cardamom, salt, water and saffron strands together in a bowl and set aside.
Melt the butter with the oil in a medium-sized saucepan over a medium heat.
Add the diced onion and black cumin seeds and fry for 3-5 minutes.
Add all the vegetables and stir-fry for a further 3 minutes before pouring in the sauce and stirring well to mix.
Lower the heat, cover and cook for 7-10 minutes.
Garnish the vegetables with fresh coriander before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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