*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    3       tb           Unsalted butter
      1/4   c            Mixed nuts (cashews and
                         -pistachios are good)
      1/4   c            Raisins
    2       ts           Minced garlic
    1       lg           Onion, finely chopped
    1                    Medium-size tomato, chopped
      1/2   c            Broccoli florets
      1/2   c            Cauliflower florets
      1/2   c            Green bell pepper, cut into
                         -1-inch diamonds
      1/2   c            Red bell pepper, cut into
                         -1-inch diamonds
    1                    Medium-size carrot, sliced,
                         -then cut into diamonds
      1/4   c            Green beans, cut in 1-inch
                         -diagonal pieces
      1/4   c            Peas (fresh or frozen)
      1/4   ts           Turmeric
    1       t            Ground coriander
    1       t            Ground cumin
      1/2   ts           Ground cardamom.
      1/2                To 1 teaspoon cayenne pepper
    1       t            Salt
      1/4   c            Water
    8       oz           Paneer (see recipe), cub- ed
                         -and broiled or sauteed
      1/2   c            Heavy cream
      1/2   c            Pineapple chunks (fresh or
                         -canned, drained)
   Heat 2 tablespoons of the butter in a large skillet
   over medium-high heat. Add nuts and stir-fry until
   brown. Remove with slotted spoon and set aside. Add
   raisins and fry until plump, remove and set aside.
   Add remaining butter to the skillet. Add garlic and
   onion and cook until lightly browned, about 4 minutes.
   Stir in tomato and cook until soft. Add remaining
   vegetables and stir-fry for 6 minutes.
   Stir in spices, salt and water. Bring to a boil,
   reduce heat, cover and cook until vegetables are
   tender, 8 to 10 minutes.
   Stir in paneer, cream and pineapple. Cook until heated
   through. Transfer to a serving dish. Garnish with
   fried nuts and raisins.
   PER SERVING: 350 calories, 13 g protein, 20 g
   carbohydrate, 26 g fat (15 g saturated), cholesterol
   (not available), 424 mg sodium, 3 g fiber.
   From an article by Laxmi Hiremath in the San Francisco
   Chronicle, 9/1/93.
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