Mixed Vegetables Jaipur Style (Sabji Jaipuri)

Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes.

Remove and set aside.

Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the cream.

Blend into smooth paste and set aside.

Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant.

Add tomatoes and cook until soft.

Add remaining vegetables and stir-fry for 5 minutes.

Stir in ground paste, remaining cream, the water, cayenne, salt and raisins.

Cover cook over medium heat until vegetables are tender.

Garnish with mint sprigs and serve.