Mixed Vegetables With Jaipuri Spices |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the north of Rajasthan. Food from here is generally milder and more aromatic than in the soulth. This is usually served as a side dish to chicken but makes and excellent veggie main course with nann bread or rice. This is traditionally served at Diwali (festival of light) Ingredients:
2 tablespoons vegetable oil |
1 teaspoon cumin seed |
2 small onions, chopped |
2 tablespoons rogan josh curry paste |
3 small potatoes, cubed |
200 g chopped tomatoes |
2 large carrots, peeled and sliced lengthways |
200 g green beans, trimmed |
200 g garden peas |
4 tablespoons single cream |
3 tablespoons chopped coriander |
1/2 lemon, juice of |
150 ml water |
250 ml water |
Directions:
1. Heat oil and add cumin seeds. When they sizzle add onions and cook until they begin to brown.
2. Stir in the paste and 150 ml water and cook for 2 minutes.
3. Add the potatoes and stir well. add the tomatoes and 250 ml water. Cover and cook for 10 mins before adding carrots and having a good stir. Add green beans and cook for five mins more.
4. Add the peas, cream and 2 tbsp coriander and leave to cook for another 2 minutes.
5. Check seasoning and serve topped with the rest of the coriander and the lemon juice.
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