Side Pannel
Mixed Vegetables Jaipur-Style
Mixed Vegetables Jaipur-Style
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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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