Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cumin seeds
   1      teaspoon      coriander seeds
   1      tablespoon    mild vegetable oil
   1      medium        onion -- sliced
   2      tablespoons   tomato paste
  10      whole         cashew nuts
   1      cup           half-and-half
   1      tablespoon    ghee
   5                    whole cloves
   5                    cardamom pods
   1      1" piece      cinnamon stick
   1      medium        tomato -- peeled, chopped
     1/2  cup           cauliflower florets
     1/2  cup           broccoli florets
   5                    Brussels sprouts -- cut in
   1      medium        carrot -- cut into 2-inch
     1/2  cup           green beans diagonally cut
     1/2  cup           water
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      salt -- or to taste
     1/4  cup           raisins
                        fresh mint sprigs for -- garnish

Preparation:

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. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.