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Vegetables in a Creamy Saffron Sauce

Madhuri.Dixit's picture
  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

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: 
Side Dish
Stir Fried
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 494 Calories from Fat 357

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 22.4 g112%

Trans Fat 0 g

Cholesterol 105.1 mg35%

Sodium 675.3 mg28.1%

Total Carbohydrates 28 g9.4%

Dietary Fiber 8.1 g32.5%

Sugars 10.3 g

Protein 10 g19.5%

Vitamin A 199.7% Vitamin C 142.2%

Calcium 20% Iron 12.4%

*Based on a 2000 Calorie diet

Vegetables In A Creamy Saffron Sauce Recipe