Vegetables in a Creamy Saffron Sauce Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Single cream | 450 Milliliter | |
| Tomato puree | 1 Tablespoon | |
| Garam masala | 1 1/2 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Chilli powder | 1 Teaspoon | |
| Ground almonds | 2 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Water | 300 Milliliter | |
| 1/2 teaspoon saffron strands, crushed | ||
| Butter | 75 Gram | |
| Oil | 1 Tablespoon | |
| Onion | 1 , diced | |
| 1/4 teaspoon black cumin seeds | ||
| Courgettes | 3 , sliced | |
| Carrots | 3 , sliced | |
| 1/2 cauliflower, cut into small florets | ||
| Peas | 125 Gram | |
| Chopped coriander | 1 Tablespoon, garnish | |
Directions
Mix the cream, tomato puree, garam masala, ginger, garlic, chilli powder, almonds, cinnamon, cardamom, salt, water and saffron strands together in a bowl and set aside.
Melt the butter with the oil in a medium-sized saucepan over a medium heat.
Add the diced onion and black cumin seeds and fry for 3-5 minutes.
Add all the vegetables and stir-fry for a further 3 minutes before pouring in the sauce and stirring well to mix.
Lower the heat, cover and cook for 7-10 minutes.
Garnish the vegetables with fresh coriander before serving.
Melt the butter with the oil in a medium-sized saucepan over a medium heat.
Add the diced onion and black cumin seeds and fry for 3-5 minutes.
Add all the vegetables and stir-fry for a further 3 minutes before pouring in the sauce and stirring well to mix.
Lower the heat, cover and cook for 7-10 minutes.
Garnish the vegetables with fresh coriander before serving.
Chef
