Vegetable Jaipuri

Ingredients 

• 2 carrots, peeled cut into 1 inch pieces and blanched
• 15-20 French beans, cut into 1 inch diamonds and blanched
• 1/2 cup green peas, blanched
• 2 green capsicums
• 3 tablespoons pure ghee
• 1/2 tablespoon coriander seeds, crushed
• 1 tablespoon chopped cashewnuts
• 1/4 cup mawa (khoya)
• 4 green chillies, slit
• 1/4 cup fresh cream
• A few saffron strands (kesar)
• 3 large onions, chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, chopped
• 1/4 teaspoon garam masala powder
• Salt to taste
• 1 tablespoon raisins
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Heat a pan. Add one tablespoon ghee and sauté coriander seeds, cashewnuts, khoya and green chillies for two minutes. Grind the above mixture with cream and saffron to a smooth paste.
2. Heat the remaining ghee in a pan. Sauté onions and ginger-garlic paste till light golden in colour. Add tomatoes and garam masala powder and cook till the tomatoes are pulpy.
3. Add the carrots, French beans, green peas, capsicums, salt, the ground paste, raisins and one cup of water and simmer for five to seven minutes.
4. Serve hot garnished with coriander leaves.

Nutrition Info