Include in Print View:

West: Mixed Vegetables Jaipur Style (Sabji Ja

West: Mixed Vegetables Jaipur Style (Sabji Ja recipe image
This Indian appetizer features Cumin seeds, Coriander seeds, Mild vegetable oil, Onion, sliced. It delivers aromatic, well-seasoned taste. 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: 4
Calories: 2193.2
Dietary: Gluten-free, Vegetarian
Description
This Indian appetizer features Cumin seeds, Coriander seeds, Mild vegetable oil, Onion, sliced. It delivers aromatic, well-seasoned taste. 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 md Onion, sliced
  • 2 tablespoon Tomato paste
  • 10 Whole Cashew nuts
  • 1 cup Half-and-half
  • 1 tablespoon Ghee
  • 5 Whole Cloves
  • 5 Cardamom Pods
  • 1 One-inch piece cinnamon
Directions
  1. 1
    stick 1 md Tomato, peeled, chopped 1/2 c Cauliflower florets 1/2 c Broccoli florets 5 Brussels sprouts,
  2. 2
    cut in -half 1 md 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
    garnish This makes a delicious and colorful vegetarian entree.
  6. 6
    Combine cumin and coriander in a small skillet and dry-roast over medium 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 4

Amount Per Serving
Calories 2193.2kcal
% Daily Value *
Total Fat 169.2g261%
Saturated Fat 29.9g150%
Cholesterol 0.0mg0%
Sodium 97.3mg5%
Total Carbohydrate 138.5g47%
Dietary Fiber 27.1g109%
Sugars 24.5g
Protein 70.2g141%

* 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, cashew, cinnamon, cloves, coriander, cumin, ghee, halfandhalf, indian, jaipur, mild, mixed, nuts, oil, oneinch, onion, paste, piece, pods
Read it online: https://www.chefs-mate.com/recipe/west-mixed-vegetables-jaipur-style-sabji-ja/