Serves 4 to 6
You don’t have to be a vegetarian to enjoy this delectable recipe for roasted vegetables enhanced with Annatto flavored Ghee.
10 or 12 small boiling onions
6 to 9 new potatoes, cut in half
3 to 4 cups of winter squash or pumpkin, cut into a bit bigger than bite size chunks
15 to 20 green beans
2 to 3 tablespoons Annatto flavored Ghee
4 to 6 cloves of garlic, sliced
15 to 20 green beans
2 bell peppers – (red, green or yellow or combination)
1 teaspoon Garam Masala
Salt and fresh, coarse ground black pepper to taste
1/4 cup chopped fresh cilantro
Peel the onions. Cut the potatoes in half or quarters, depending on size. Trim the ends off the beans but leave them whole. Steam the potatoes, squash, beans and onions until just barely tender. They should not be mushy. Put into cold water to stop the cooking process, then drain well.
Cut the bell peppers into strips about an inch wide. Heat a tablespoon of flavored Ghee in a heavy skilled. Add the garlic and bell pepper strips and sauté until the garlic is golden and the peppers are blistered. Add the remaining Ghee and Garam Masala and stir gently to incorporate. Add the drained vegetables and sauté until the potatoes begin to brown around the edges and all is hot through. Season to taste with salt and fresh, coarse ground black pepper. Add the cilantro and toss gently. Serve hot. |
