Vegetable Jaipuri

 

1. Heat a pan. Add one tablespoon ghee and sauté coriander seeds, cashewnuts, khoya and green chillies for two minutes.
2. Grind the above mixture with cream and saffron to a smooth paste.
3. Heat the remaining ghee in a pan. Sauté onions and ginger-garlic paste till light golden in colour.
4. Add tomatoes and garam masala powder and cook till the tomatoes are pulpy.
5. Add the carrots, French beans, green peas, capsicums, salt, the ground paste, raisins and one cup of water and simmer for five to seven minutes.
6. Serve hot garnished with coriander leaves.