Mixed Vegetables Jaipur-Style
| Yield: | 1 Servings |
| Categories: | Main Dishes |
| 1 | ts | Cumin seeds |
| 1 | ts | Coriander seeds |
| 1 | tb | Mild vegetable oil |
| 1 | Medium-size onion, sliced | |
| 2 | tb | Tomato paste |
| 10 | Whole cashew nuts | |
| 1 | c | Half-and-half |
| 1 | tb | Ghee (clarified butter) or butter |
| 5 | Whole cloves | |
| 5 | Cardamom pods | |
| 1 | -inch piece cinnamon stick | |
| 1 | Medium-size tomato, peeled, chopped | |
| 1/2 | c | Cauliflower florets |
| 1/2 | c | Broccoli florets |
| 5 | Brussels sprouts, cut in half | |
| 1 | Medium-size 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 |
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