Mixed Vegetables in a Tomato-Cream Sauce

Serves 4 as a side and 2 as a main dish


  • 2 cups mixed prepared vegetables (such as shelled peas; small broccoli or cauliflower florets; diced potatoes, zucchini or carrots; or cut green beans)
  • 1½ cups puréed tomatoes
  • 1 cup water
  • 2 Tbsp. ghee
  • 1 tsp. ground fennel
  • 1 tsp. ground black pepper
  • 1 tsp. ground turmeric
  • 1 tsp. ground Hungarian paprika
  • 1 tsp. minced fresh ginger
  • ½ cup heavy cream
  • 2 tsp. 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