Veg Jaipuri Recipe | Jaipuri Vegetable Curry - Hotel Style
Easy Veg Jaipuri Recipe | Jaipuri Vegetable Curry - Hotel Style
Servings 5 Servings
Calories 223kcal
Ingredients
for stir frying vegetables:
- 2 tbsp oil
- ½ carrot chopped
- ½ potato chopped
- 5 beans chopped
- ½ cup cabbage chopped
- 10 mushroom chopped
- 1 tsp salt
for curry:
- 2 tbsp oil
- 1 tsp cumin
- 2 cloves garlic finely chopped
- 1 inch ginger chopped
- 1 chilli chopped
- 1 onion finely chopped
- ½ tsp turmeric
- 1 tbsp chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp cumin powder
- 1 cup tomato & cashew paste
- 1 tsp salt
- ½ cup paneer chopped
- 1 cup water
- 2 tbsp cream
- 2 papad roasted
Instructions
- Firstly, in a pan heat 2 tbsp oil. Add ½ carrot, ½ potato and saute for 2 minutes.
- Also add 5 beans, ½ cup cabbage, 10 mushroom and 1 tsp salt.
- Stir fry till the vegetables turn crunchy. Keep aside.
- In a large wok heat 2 tbsp oil add 1 tsp cumin, 2 cloves garlic, 1 inch ginger, 1 chilli and saute well.
- Also add 1 onion and saute till the onions turn golden brown.
- Further add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala, ½ tsp cumin powder and saute till the spices turn aromatic.
- Now add 1 cup tomato & cashew paste, 1 tsp salt and saute well. To prepare tomato cashew paste, grind 2 large tomato with 2 tbsp of cashew.
- Cook till the oil separates.
- Further add stir fried vegetables, ½ cup paneer and mix well.
- Add in 1 cup water and mix well adjusting the consistency as required.
- Now add 2 tbsp cream and cook till the oil separates.
- Crush the papad and mix gently.
- Finally, enjoy Veg Jaipuri Recipe topped with more papad.
Nutrition
Calories: 223kcal | Carbohydrates: 8g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 977mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1683IU | Vitamin C: 19mg | Calcium: 143mg | Iron: 1mg