Vegetable Jaipuri“. This dish is made with usual mix of different seasonal vegetables.
The gravy is made using authentic rajasthani / jaipuri style spice paste
The flavor and fragrance of the Rajasthani food are unique of its kind and that can’t be generally compared with other parts of India. . A papad – plain or masala – is a must to sum up meals, as a tradition in Rajasthan.
INGREDIENTS
Mixed veges like peas /cauliflower /carrot /potato/beans – 2 or 3 cup
Onion – 1 big
Green chilli – 1
Tomato – 2 small
Ginger garlic paste – 1 ½ tsp
Red chilli pwdr- 1 tsp or as per taste
Coriander pwdr – 2 tsp
Kitchen king masala pwdr – 1 tsp
Turmeric – ¼ tsp
Sugar – ½ tsp
Ketchup – 1 tsp
Cashew – 4
Poppy seeds – 1 tsp
Fresh curd – 2 tbsp [ not sour ]
Fresh cream – 2 tbsp
Kasoori methi pwdr – ¼ or ½ tsp
Jeera pwdr – ½ tsp
Salt to taste
Oil – 3 tbsp
Ghee– 1 tbsp.
fried paneer cubes – 100 grms
Finely chopped coriander leaves to garnish
Veg jaipuri
METHOD
Par boil the veges and stir fry in 2 tbsp oil till colour changes a bit .
Heat 1 tbsp oil add onions and stir fry till brown .
Add green chilli + cashew + poppy seeds and stir fry for few seconds
Add ginger garlic paste and stir fry till raw smell leaves .
Add tomato + salt and cook till it softens.
Add chilli pwdr ,kitchen king ,coriander pwdr ,turmeric pwdr and stir fry for a min .
Add ketchup + sugar and give a mix .
Allow this mixture to cool .
Transfer to mixie jar .
Add curd + cream and grind into fine paste .
Heat 1 tbsp ghee , add the ground paste and mix well.
Stir fry for a min .
Add 1 cup water and mix well.
Once it comes to a boil add the veges and mix well.
Add the paneer cubes .
Simmer on low flame for 1 or 2 mins .
Finally add kasuri methi ,give a mix and off the flame.
