Serves: 4
Total Calories: 3,024
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.
This Marinated Mixed Vegetables in Tomato Butter-Cream Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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