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Mixed Vegetables Jaipur-Style

Mixed Vegetables Jaipur-Style recipe image
This International appetizer features Cumin seeds, Coriander seeds, Mild vegetable oil, Medium-size onion, sliced. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 2131.5
Dietary: Gluten-free, Vegetarian
Description
This International appetizer features Cumin seeds, Coriander seeds, Mild vegetable oil, Medium-size onion, sliced. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 1 tablespoon Mild vegetable oil
  • 1 Medium-size onion, sliced
  • 2 tablespoon Tomato paste
  • 10 Whole Cashew nuts
  • 1 cup Half-and-half
  • 1 tablespoon Ghee (clarified butter) or
Directions
  1. 1
    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,
  2. 2
    cut in -half 1 Medium-size carrot,
  3. 3
    cut -into 2-inch sticks 1/2 c Diagonally
  4. 4
    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 -
  5. 5
    Combine cumin and coriander in a small skillet and dry-roast over medium
  6. 6
    heat for 6 to 8 minutes.
  7. 7
    Remove and set aside.
  8. 8
    Heat oil in the same pan,
  9. 9
    add onion and
  10. 10
    stir -
  11. 11
    fry until brown,
  12. 12
    combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half.
  13. 13
    Blend into smooth past and set aside.
  14. 14
    Heat ghee in a heavy 2-quart saucepan over medium-high
  15. 15
    Add cloves, cardamom and cinnamon,
  16. 16
    stir until fragrant.
  17. 17
    Add tomatoes and cook until soft.
  18. 18
    Add remaining vegetables and stir- fry for 5 minutes.
  19. 19
    Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins.
  20. 20
    Cover cook over medium heat until vegetables are tender.
  21. 21
    Garnish with mint sprigs and serve

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2131.5kcal
% Daily Value *
Total Fat 168.9g260%
Saturated Fat 29.9g150%
Cholesterol 0.0mg0%
Sodium 94.8mg4%
Total Carbohydrate 118.2g40%
Dietary Fiber 13.8g56%
Sugars 24.0g
Protein 69.2g139%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, blending, butter, cashew, clarified, coriander, cumin, frying, ghee, halfandhalf, international, jaipurstyle, mediumsize, mild, mixed, nuts, oil, onion, paste, seeds
Read it online: https://www.chefs-mate.com/recipe/mixed-vegetables-jaipur-style/