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.
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