Jaipur Vegetables

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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Cumin seeds
    1       t            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.

from http://www.recipesource.com/fgv/vegetables/01/rec0133.html