<-----googlescript--->

West: Mixed Vegetables Jaipur Style (Sabji Ja



  • Prep Time: N/A
  • Cooking Time: N/A

West: Mixed Vegetables Jaipur Style (Sabji Ja

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

This makes a delicious and colorful vegetarian entree.

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.

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.

Ingredients:

Stephen Ceideburg
1 ts Cumin seeds
1 ts Coriander seeds
1 tb Mild vegetable oil
1 md Onion, sliced
2 tb Tomato paste
10 Whole cashew nuts
1 c Half-and-half
1 tb Ghee
5 Whole cloves
5 Cardamom pods
1 One-inch piece cinnamon
-stick
1 md Tomato, peeled, chopped
1/2 c Cauliflower florets
1/2 c Broccoli florets
5 Brussels sprouts, cut in
-half
1 md 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

Serves:

4 Servings
Flag as inappropriate