MARINATED MIXED VEGETABLES IN TOMATO BUTTER-CREAM SAUCE

Marinated Mixed Vegetables in Tomato Butter-Cream Sauce image

Number Of Ingredients 15

Ingredients

2 cups (1/2 recipe) Butter-Cream Sauce with Fresh Tomatoes
2 tablespoons Basic Ginger-Garlic Paste or store-bought
3 small potatoes
2 small onions, quartered
10 to 12 cauliflower florets (2-inches each)
6 to 8 baby patty pan squash, halved
1 green bell pepper, cut in half lengthwise and thinly sliced, into 3/4 inch pieces
1/2 cup nonfat plain yogurt, whisked until smooth
2 tablespoons fresh lime juice or lemon juice
1 tablespoon peanut oil
1 teaspoon Garam Masala
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt, or to taste

Steps:

1. Prepare the butter-cream sauce. Prepare the ginger-garlic paste. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the onions and vegetables in a large non-reactive bowl. In a small bowl, mix together the yogurt, lime juice, oil, ginger-garlic paste, garam masala, fenugreek leaves, cumin, paprika, and salt, and add to the vegetables. Mix well, making sure the vegetables are well-coated with the marinade. Marinate in the refrigerator at least 2 and up to 24 hours.3. Place the vegetables on a baking tray and broil, turning them once or twice, under the broiler, 4 to 5 inches from the source of heat, until they are lightly charred. Alternately, grill over medium-high heat or pan-cook until golden. Transfer to a serving platter.4. While the vegetables are cooking, prepare the sauce. Then cook it further over high heat [If you've already prepared the sauce, why do we need to refer again to cook it over high heat to reduce it further.] until most of the juices evaporate and the sauce is very thick, about 10 minutes. Drizzle over the vegetables and serve. (Or, cook the vegetables in the sauce about 5 minutes and then serve.)VARIATION: Cut paneer cheese or tofu into 1/2-inch pieces and cook in the sauce about 5 minutes, before the sauce is mixed with the vegetables.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves