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 ts Ground coriander 1 ts Ground cumin 1/2 ts Ground cardamom. 1/2 To 1 teaspoon cayenne pepper 1 ts 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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