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
Preparation Time:15 minutes
Cooking Time:30 minutes minutes
- 4 cup of mixed vegetables (green beans, carrots, cauliflower, peas, corn and red bell pepper)
- 2 tsp of turmeric powder
- 1/2 tbsp of red chili powder
- 1 tsp of masala powder (optional)
- seasonings: cloves and cinnamon
- 1 tsp of ghee + 1 tsp of oil
- salt to taste
- a handful of coriander leavesFor the paste
- 1 1/2 cup of roughly chopped red onion
- 3 ripe tomatoes
- 1 1/2 tbsp of coriander seeds
- 1 tsp of cumin seeds
- 1 tsp of pepper corns (optional)
- 10-15 cashews and almonds
- Heat about 3 tbsp of water and boil the onions for about 5 minutes. (see Note:)
- In the meantime dry roast the coriander seeds, cumin seeds and pepper corns till they are just starting to turn brown.
- Combine the roasted spices with the onions, tomatoes and the nuts and blend them to a smooth paste. Adding water is fine.
- 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.
- 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.
- 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.
- 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:)
- 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.
- 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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