Mixed Vegetables With Jaipuri Spices

“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)”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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