How to Make Jaipur Vegetables
Step #1: Toast the raw cashews in a large pan set over medium heat for 3 to 4 minutes, until lightly browned. Transfer half the cashews to the bowl of a food processor. Roughly chop the remaining half cup of toasted cashews and set aside for garnish. After I shared my version of Tasty Bite Madras Lentils, I decided that it was time to tackle the Jaipur Vegetables. Now, there were a few things listed in the Tasty Bite ingredients that made me shrug my shoulders (watermelon seeds?). I made my own version, and while it doesn’t taste exactly the same, I prefer it to the pouches, and I think you will, too. The inclusion of cashew nuts and coconut cream adds creaminess, embodying the luxurious vegetarian fare of the region. The name reflects its origin. It also showcases Jaipur’s culinary tradition of flavorful and hearty vegetarian dishes. But to those who love cooking and prefer homemade meals, my version will allow you to control the ingredients, by selecting fresh vegetables and blending your own spices. While it requires more effort than tearing open a packet, the satisfaction of a homemade meal can make it all worthwhile. Step #2: Add the ginger, garlic, jalapeno, paprika, cumin seeds, coriander, cardamom, and cinnamon to the food processor. Grind into a coarse paste, adding a tablespoon or two of water if necessary to blend. Set aside. Step #3: Heat two tablespoons of coconut oil in a large pan set over medium heat. Add the potato and cauliflower; cook for 4 minutes, until lightly browned and softened. Add the green beans and onions; cook for another 3 to 4 minutes, until the onions turn slightly translucent. Add the frozen peas and carrots, diced tomato, prepared ground spice mixture, turmeric, and generous pinches of salt and pepper. Cook for 2 to 3 minutes, until fragrant. Step #4: Pour the tomato sauce into the pan, then refill the can with water and add it to the pan (8 ounces or 1 cup). Stir in the raisins and allow the mixture to come to a boil. Turn the heat down to low, cover the pan, and simmer for 10 to 15 minutes, or until the potatoes are fork-tender and the raisins are plump. Thaw overnight in the refrigerator before reheating. To reheat on the stovetop, warm it gently in a pan over medium heat, adding a little water or coconut milk to adjust the consistency if needed. Alternatively, you can microwave it in a suitable container.
