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Mixed Vegetables in a Tomato-Cream Sauce

Mixed Vegetables in a Tomato-Cream Sauce


Serves 4 as a side and 2 as a main dish


  • 2 cups of mixed prepared vegetables (such as shelled peas; small broccoli or cauliflower florets; diced potatoes, zucchini or carrots; or cut green beans) 
  • 1½ cups of puréed tomatoes 
  • 1 cup of water 
  • 2 tablespoons of ghee 
  • 1 teaspoon of ground fennel 
  • 1 teaspoon of ground black pepper 
  • 1 teaspoon of ground turmeric 
  • 1 teaspoon of ground Hungarian paprika 
  • 1 teaspoon of minced fresh ginger 
  • ½ cup heavy cream 
  • 2 teaspoons of chopped fresh cilantro 
  • Salt to taste 


  1. Heat ghee in a large pan. Add ginger and dry spices, and stir to release aromas. 
  2. Immediately add the vegetables; sauté for 3-4 minutes, coating vegetables with the spice-laden ghee. 
  3. Add the water, cover and cook until vegetables are nearly done. 
  4. Add puréed tomatoes and salt, stir and continue cooking for 3-4 minutes. 
  5. Turn off heat, stir in the cream, top with chopped cilantro and serve with rice or bread. 

Ghee Recipes 






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