Jaipur Vegetables

Jaipur Vegetables

This version of the classic Indian entree is a delicate combination of spices with lightly sauteed vegetables, raisins and cashews, in an aromatic and flavorful sauce. Serve with rice and naan.


1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil mild
1 medium onion sliced
2 tablespoons tomato paste
10 cashew nuts whole
1 cup cream, half and half
1 tablespoon ghee (clarified butter)
5 cloves whole
5 cardamom pods
1 inch cinnamon stick
1 medium tomato peeled, chopped
1/2 cup cauliflower florets florets
1/2 cup broccoli florets
5 brussel sprouts cut in half
1 medium carrot cut into 2-inch sticks
1/2 cup green beans cut diagonally
1/2 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt or to taste
1/4 cup raisins, seedless


1.) 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 cream. Blend into smooth paste and set aside.

3.) Heat ghee (clarified butter) 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.

5.) Add remaining vegetables and stir-fry for 5 minutes.

6.) Stir in ground paste, remaining cream, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.

Price: $0.00 



Madonna Estate Winery: Estate Merlot 2005
Madonna Estate Winery: Estate Merlot 2005
There are 6 acres of Merlot grapes planted in Madonna's vineyard. Harvested at an average of 24° Brix, the grapes are crushed, and the must is fermented at 85° for 10 days with Pasteur Red yeast. After fermentation, the wine is pressed, racked once, and placed into small oak barrels for 16 - 18 months. Our Merlot has the aromas of raspberry, toasty oak, and green tea. It pairs well with lamb, prime rib, lasagna, roasted potatoes, and beef stew.

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