This makes a delicious and colorful vegetarian entree. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve. PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber. Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92 Posted to recipelu-digest by Sharon Raghavachary
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 565 (70%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 33.9g||170 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 164.3mg||51 %|
|Sodium 405.2mg||14 %|
|Potassium 1260.3mg||33 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 45.3g|
|Protein 17.7g||25 %|
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Calories per serving: 802
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