Mixed Vegetables Jaipur Style (Sabji Jaipuri)
This makes a delicious and colorful vegetarian entree.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 1 | tablespoon |
vegetable oil
mild |
|
| 1 | medium |
onions
sliced |
|
| 2 | tablespoons |
tomato paste
|
|
| 10 |
cashew nuts
|
*
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 5 | whole |
cloves
|
*
|
| 5 |
cardamom pods
|
*
|
|
| 1 | inch |
cinnamon sticks
|
*
|
| 1 | medium |
tomatoes
peeled, chopped |
|
| ½ | cup |
cauliflower florets
florets |
|
| ½ | cup |
broccoli florets
|
|
| 5 |
brussels sprouts
cut in half |
*
|
|
| 1 | medium |
carrots
cut into 2-inch sticks |
|
| ½ | cup |
green beans
cut diagonally |
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | cup |
raisins, seedless
|
|
|
mint sprigs
fresh, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 15 | ml |
vegetable oil
mild |
|
| 1 | medium |
onions
sliced |
|
| 3E+1 | ml |
tomato paste
|
|
| 1E+1 | each |
cashew nuts
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 15 | ml |
ghee (clarified butter)
|
|
| 5 | each |
cloves
|
*
|
| 5 | each |
cardamom pods
|
*
|
| 1 | inch |
cinnamon sticks
|
*
|
| 1 | medium |
tomatoes
peeled, chopped |
|
| 118 | ml |
cauliflower florets
florets |
|
| 118 | ml |
broccoli florets
|
|
| 5 | each |
brussels sprouts
cut in half |
*
|
| 1 | medium |
carrots
cut into 2-inch sticks |
|
| 118 | ml |
green beans
cut diagonally |
|
| 118 | ml |
water
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
or to taste |
|
| 59 | ml |
raisins, seedless
|
|
| 1 | x |
mint sprigs
fresh, for garnish |
* |
Directions
Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside.
Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the cream. Blend into smooth paste and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining cream, the water, cayenne, salt and raisins.
Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve.
