West Mixed Vegetables Jaipur Style (Sabji Jaipuri)

Recipe: West Mixed Vegetables Jaipur Style (Sabji Jaipuri)


  • 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


  1. Fresh mint sprigs for -garnish 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.
  2. 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.
  3. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant.
  4. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes.
  5. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.
  6. Garnish with mint sprigs and serve.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Indian (Northern)

My rating: 5 stars:  ★★★★★ 1 review(s)