• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mixed Vegetables Jaipur-Style

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1 ts Cumin seeds
  • 1 ts Coriander seeds
  • 1 tb Mild vegetable oil
  • 1 Medium-size onion, sliced
  • 2 tb Tomato paste
  • 10 Whole cashew nuts
  • 1 c Half-and-half
  • 1 tb Ghee (clarified butter) or
  • -butter
  • 5 Whole cloves
  • 5 Cardamom pods
  • 1 -inch piece cinnamon stick
  • 1 Medium-size tomato, peeled,
  • -chopped
  • 1/2 c Cauliflower florets
  • 1/2 c Broccoli florets
  • 5 Brussels sprouts, cut in
  • -half
  • 1 Medium-size carrot, cut
  • -into 2-inch sticks
  • 1/2 c Diagonally cut green beans
  • 1/2 c Water
  • 1/2 ts Cayenne pepper
  • 1/2 ts Salt, or to taste
  • 1/4 c Raisins
  • -Fresh mint sprigs for
  • -garnish


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.

Serves 4 to 6.

PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g
saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.

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