Tuesday, April 29, 2014

Vegetable Jaipuri - Rajasthani Mixed Vegetable Curry

When I think of mixed vegetables I think of mixed vegetable kurma. At the end of the week when there are few bits of different kind of vegetables kurma is what comes to mind.

I wanted to use the same combination of vegetables but a different recipe and that is when Priya's Mharo Rajasthan's Recipes came to mind. The site is a treasure trove of Rajasthani recipes and given the time I'd like to try a lot of them.

Roast the coriander seeds, cumin and pepper corns. Meanwhile boil the chopped onions.
Combine the whole spices and onions with tomatoes and the almond and cashew nuts and blend to a smooth paste with or without adding water.
Heat the oil and season with cinnamon and cloves and when they start to turn brown add in the vegetables with salt and saute for about 5 minutes.
Add the turmeric, chili and masala powders, mix into the vegetables and then add the blended paste with the required amount of water (2cups). Let simmer for 10-15 minutes till vegetables are cooked and the desired consistency has been reached.

There were a lot of recipes but I settled on Priya's because of the simplicity. I made a few tweaks but generally followed her recipe. I normally never blend onions or garlic without sauteing them first. Sauteing the onions would have made it very similar to the usual curries I make so instead I boiled the onions instead of blending them raw.

Recipe Source:Sabj Jaipuri - Vegetable Jaipuri
Vegetable Jaipuri
Preparation Time:15 minutes
Cooking Time:30 minutes minutes
  1. 4 cup of mixed vegetables (green beans, carrots, cauliflower, peas, corn and red bell pepper)
  2. 2 tsp of turmeric powder
  3. 1/2 tbsp of red chili powder
  4. 1 tsp of masala powder (optional)
  5. seasonings: cloves and cinnamon
  6. 1 tsp of ghee + 1 tsp of oil
  7. salt to taste
  8. a handful of coriander leaves
  9. For the paste
  10. 1 1/2 cup of roughly chopped red onion
  11. 3 ripe tomatoes
  12. 1 1/2 tbsp of coriander seeds
  13. 1 tsp of cumin seeds
  14. 1 tsp of pepper corns (optional)
  15. 10-15 cashews and almonds

  1. Heat about 3 tbsp of water and boil the onions for about 5 minutes. (see Note:)
  2. In the meantime dry roast the coriander seeds, cumin seeds and pepper corns till they are just starting to turn brown.
  3. Combine the roasted spices with the onions, tomatoes and the nuts and blend them to a smooth paste. Adding water is fine.
  4. No in a wide mouthed pan heat the ghee and oil and when hot add the seasonings, followed by the chopped vegetables with salt and let them saute for about 5-6 minutes. Add the bell pepper towards the end.
  5. Now add the turmeric, masala powder (any you have on hand) and chili powder and give a good mix and let saute for a minute or so.
  6. Add the ground paste along with the desired amount of water(adding water in the beginning is good, adding water while it is already cooking takes away the taste). I added about 2 cups of water.
  7. Let simmer in medium heat till the vegetables are completely cooked. Before switching off the heat add the coriander leaves and let it cook a bit. (see Note:)
  8. Note:I do not like raw coriander leaves so I tend to cook it if I am using. If that is not a problem just garnish with coriander leaves.
  9. Boiling the onions instead of blending them raw makes the cooking time a lot faster and avoid the oniony smell when blended raw.

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  1. Bengalis use raw onion paste but my Rajasthani husband says he gets a slightly bitter taste, so I fry them too.
    This recipe is perfect to use up leftover vegetables in the fridge.

  2. I love curries like this, and yours look so good. It is a while ago i made a mixed veggie curry/

  3. This looks so delicious. I usually fry and then grind as well.


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