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. Serves 4 to 6. 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. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. * QMPro 1.50 42-2480 * CAUTION! Taglines may be closer than they appear! ~-- QM v1.00 * Origin: The PC GFX Exchange * 415-337-5416 HST/V.32 * (1:125/217.0) ~-- Via Mosaic v0.99/l Converted by MMCONV vers. 1.50
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|Serving Size: 1 Serving (2135g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2143 (70%)|
|Amt Per Serving||% DV|
|Total Fat 238.1g||317 %|
|Saturated Fat 128.3g||641 %|
|Monounsaturated Fat 79.3g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 626.8mg||193 %|
|Sodium 1609.9mg||56 %|
|Potassium 4884.4mg||129 %|
|Total Carbohydrate 203.8g||60 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 178.4g|
|Protein 69.2g||99 %|
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Calories per serving: 3073
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