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Mixed Vegetables Jaipur Style (Sabji Jaipuri)


Saved in 7 recipe boxes and 3 cookbooks
Mixed Vegetables Jaipur Style (Sabji Jaipuri) Mixed Vegetables Jaipur Style (Sabji Jaipuri) Mixed Vegetables Jaipur Style (Sabji Jaipuri)

This makes a delicious and colorful vegetarian entree.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil
mild
1 medium onions
sliced
2 tablespoons tomato paste
10 each cashew nuts
whole
*
1 cup light cream (half&half)
1 tablespoon ghee (clarified butter)
5 each cloves
whole
*
5 each cardamom pods
*
1 inch cinnamon sticks
*
1 medium tomatoes
peeled, chopped
½ cup cauliflower florets
florets
½ cup broccoli florets
5 each brussel sprouts
cut in half
*
1 medium carrots
cut into 2-inch sticks
½ cup green beans
cut diagonally
½ cup water
½ teaspoon cayenne pepper
*
½ teaspoon salt
or to taste
¼ cup raisins, seedless
1 x mint sprigs
fresh, for garnish
*
* not incl. in nutrient facts

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 cream.

Blend into smooth paste 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 cream, the water, cayenne, salt and raisins.

Cover cook over medium heat until vegetables are tender.

Garnish with mint sprigs and serve.

First published: last updated: 2015-04-01

5 stars - based on 3 ratings, best: 5, worst: 0, reviews: 1

Reviews

over 2 years

Made this Indian dish for supper yesterday, and it came out creamy, tasty and loaded with goodness. Instead of half and half, I used whole milk with a bit cornstarch, and it was creamy and rich enough to our taste.

Lots of yummy sauce, so we served it over a bed of warm rice, absolutely delicious and fulfilling.

Comments

Arkadev
Jaipur
 about 4 years ago

This recipe looks like that of a mixed vegetable, indian style, and has nothing whatsoever to do with specifically jaipur.

navin
sault Ste Marie, Ontario, Canada
 over 2 years ago

For a reason or the other I have developed a taste for extra vergin olive oil rather than ghee. I understand it is also a healthier alternative to replace ghee which is not always available and most people are not familiar with ghee.

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 58668% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 380mg 16%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 22%
Sugars g
Protein 34g
Vitamin A 76% Vitamin C 44%
Calcium 14% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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