Jaipuri Vegetable Curry Recipe
Jaipuri Mixed Vegetables is a wonderful example of Rajasthani food at its finest. This delicious & hearty vegetarian dish is comprised of different vegetables simmered together gently until just tender. There is no right or wrong here, but I highly recommend using local, seasonal vegetables along with your family’s favorite vegetables or whatever vegetables you happen to have on hand ☺.
JAIPURI MIXED VEGETABLES
3½ to 4 cups vegetables* (peeled, trimmed & chopped into roughly equal size pieces)
1 large onion, roughly chopped
1 medium tomato, roughly chopped
5-6 large garlic cloves, roughly chopped
1” piece of ginger, peeled & roughly chopped
¼ cup freshly grated coconut
¼ cup toasted unsalted cashew pieces
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp white poppy seeds
1 stick of cinnamon (about 2” in length)
3-4 black cloves
5-6 black peppercorns
½ tsp smoked Spanish paprika
1 tsp turmeric (haldi)
1 tsp red chili powder, to taste
¼ tsp freshly ground nutmeg
salt & pepper, to taste
1 tbsp good quality, prepared tomato paste
2-3 tbsp heavy cream, optional
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
*You can use potatoes, sweet potatoes, parsnips, pumpkin, acorn/butternut squash, zucchini, mushrooms, baby corn/corn kernels, green peas, cauliflower florets, green beans, carrots, lima beans, edamame…
Gently boil or steam all of the prepared vegetables together until just tender. Set aside until needed.
Using a blender or food processor, grind together the onion along with the tomato, garlic, ginger, coconut & cashew pieces into a fine paste. Set aside until needed.
In a small dry skillet on medium heat, lightly toast the dry spices (cumin seeds, coriander seeds, fennel seeds, poppy seeds, cinnamon stick, black cloves & black peppercorns). Let cool slightly & then grind into a fine powder using a spice grinder or clean coffee grinder. Set aside until needed.
Now in a large deep skillet or pot on medium high heat, add the oil. When hot, add the oil and the ground onion/tomato paste. Let fry until lightly browned and then add in the finely ground spices. Mix well & let cook for a few minutes before adding in the smoked Spanish paprika along with the turmeric, red chili powder, nutmeg, salt & pepper. Also, add in the prepared tomato paste. Stir well & let cook for a just couple of minutes and then add in the cooked vegetables. Mix gently to combine all of the ingredients, cover, reduce the heat to low & cook for just 5 minutes to allow the flavors to mingle. Finish the dish with a little heavy cream & garnish with the cilantro leaves. Serve with fresh warm rotis & fragrant Basmati rice.
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