Here's a delicious recipe for Vegetables Tossed in Ghee:
Ingredients:
- 1/4 cup A2 cow ghee
- 1 medium potato, peeled and cubed
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 carrot, peeled and sliced
- 1 bell pepper (any color), sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp red chili powder (or to taste)
- Salt to taste
- 2 tbsp chopped fresh coriander leaves for garnish
Instructions:
1. Heat the ghee in a large skillet or kadhai over medium-high heat.
2. Once the ghee is hot, add the cumin seeds and let them crackle for a few seconds.
3. Add the sliced onions and sauté for 2-3 minutes until they turn translucent.
4. Add the minced garlic and sauté for another minute, being careful not to burn it.
5. Add the potato cubes, cauliflower florets, green beans, carrots, and bell pepper slices to the pan. Toss to coat the vegetables with the ghee.
6. Sprinkle the coriander powder, red chili powder, and salt over the vegetables. Mix well.
7. Cover the pan with a lid and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender but still crisp.
8. Once the vegetables are cooked to your desired doneness, remove the lid and continue tossing for 2-3 minutes to allow any excess moisture to evaporate.
9. Taste and adjust seasoning if needed.
10. Transfer the vegetables tossed in ghee to a serving dish and garnish with chopped fresh coriander leaves.
Serve hot with Indian flatbreads like roti, paratha, or naan for a delightful and flavorful meal.
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