Mixed Vegetables Jaipur Style

Course : Curry
Serves: 4
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1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon mild vegetable oil
1 medium onion -- sliced
2 tablespoons tomato paste
10 whole cashew nuts
1 cup half-and-half
1 tablespoon ghee
5 whole cloves
5 pieces cardamom pods
1 piece cinnamon stick
1 medium tomato -- peeled, chopped
1/2 cup cauliflower florets
1/2 cup broccoli florets
5 medium Brussels sprouts -- cut in
1 medium carrot -- cut into 2-inch
1/2 cup green beans diagonally cut
1/2 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt -- or to taste
1/4 cup raisins
1 bunch fresh mint sprigs for -- garnish

Preparation / Directions:

This makes a delicious and colorful vegetarian entree. 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 half-and-half. Blend into smooth past 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 half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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