This makes a delicious and colorful vegetarian entree.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
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.
Comments
This recipe looks like that of a mixed vegetable, indian style, and has nothing whatsoever to do with specifically jaipur.
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.