The second largest city in the western state of Rajasthan, is well known as a tourist spot with tourists flocking to the city during it’s peak tourist season to see its forts and palaces. The food of the city is also quite famous with this dish a fixture in most restaurant menus. I tried recreating this menu after having it at my local restaurant. This may not be the most authentic recipe, but was very tasty and the pot was finished with no leftovers. Do try my version and let me know how you liked it.

Mixed Vegetable Jodhpuri Sabzi

Ingredients:

• 2 cups chopped mixed vegetables (I used a mixture of carrots, sweet potatoes, peas and cauliflower, but you can also use other vegetables like potatoes, cabbage, broccoli, sweet corn etc)
• 2 medium sized onions, finely chopped
• 5-6 pods of garlic
• 1 inch piece of ginger
• 5 green chillies
• 4 medium-sized tomatoes
• 1 large green capsicum, finely chopped
• 2-3 tbsp ghee or oil
• 2 tbsp butter
• 1 tsp whole coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 3-4 cardamom pods
• 1/2 inch piece of cinnamon
• 1 bay leaf
• 3-4 whole red chillies
• 1/2 tsp asafoetida powder
• 10 -15 cashew nuts
• 1 small can of tomato paste or puree
• 2-3 tbsp milk
• Salt to taste
• 1 tsp sugar
• 1/2 to 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp chat masala powder
• 1 tsp cumin seed powder
• 1 tsp coriander powder
• 1 tbsp kasoori methi ( dry fenugreek leaves)
• 2-3 tbsp whipped yoghurt
• Coriander leaves to garnish

Method:

• Soak the cashew nuts in hot water for 20-30 minutes till it becomes soft, then blend it to a fine paste with the milk and two of the tomatoes. Keep aside.
• Blend together the garlic, ginger and 3 of the green chillies into a fine paste and keep aside.
• Finely chop the remaining tomatoes and keep aside.
• Heat 1 tbsp ghee or oil in a large pan and fry the mixed vegetables you have chosen for this recipe. Cook covered till they are about 80% cooked.
• Remove the vegetables and in the same pan heat the balance oil or ghee and when the ghee warms up, add the whole spices (coriander seeds, cumin seeds, fennel seeds, cardamom, cinnamon, red chillies and the bay leaf). Once the spices crackle, add the asafoetida powder and stir.
• Slit the balance green chillies and add it to the pan. Then add the ginger-garlic-chilli paste and stir well for a few minutes.
• Now add the chopped onions and stir until the onions become translucent. Once translucent, add the chopped tomatoes and capsicum and cook for a few minutes till the tomatoes are mushy and cooked. You can add a pinch of salt to this to help the process.
• Sprinkle little water if the masala starts to get dry and burn. Now add the cashew-tomato paste and stir it into the gravy. Add the tomato paste or puree and stir. Add enough water to make the gravy as thick as you like and let it come to a rolling boil and cook for another 5-7 minutes.
• Add the balance spices – salt, sugar, red chilli powder, turmeric powder, chat masala, cumin powder, coriander powder, kasoori methi and stir it into the gravy. Add the butter into the gravy and let it cook.
• Stir in the semi-cooked vegetables into the gravy and let it simmer for another 5-7 minutes. If you are adding cream to the recipe, remove the gravy from the flame before adding the cream. If you are using whipped yoghurt, add it in, stir well and remove the gravy from the flame.
• Serve garnished with coriander leaves. Serve hot with any Indian flatbread or jeera rice or even plain basmati rice.