Total Calories: 160
1. Place the vegetables in microwave-safe dish, cover, and cook on high power until crisp-tender, 3 to 4 minutes.
2. In a blender, blend together the ginger, garlic, green chili peppers, ghee, lime juice, yogurt, cayenne pepper, garam masala, and salt until smooth. Transfer to large nonstick wok or saucepan and cook, stirring, over medium-high heat until most of the juices evaporate and traces of the ghee appear on the sides, 5 to 7 minutes.
3. Add the water and bring to a boil over high heat. Add the vegetables, plus any juices, reduce the heat to medium-low, cover the pan, and simmer 7 to 10 minutes.
4. Mix in the tomato sauce and cream and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the black pepper, and serve.
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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