Vegetable Jaipuria is a delicious gravy ,which is cooked with mild species ,vegetable and paneer. This gravy is simple to make ,yet tasty . The addition of cream makes it rich and tasty. Vegetable Jaipuria is smooth textured one which makes an excellent side dish for rice and roti as well.
Serves : 4
Cooking Time : 40 min
Ingredients :
Oil 1tbsp
Fennel 1/4 tsp
Cinnamon 1"
Onion 1 (chopped )
Carrot 2(cubed)
Potatoes 2(cubed)
Beans 100gms(l chopped )
Capsicum 1(stripped)
Paneer 150-200gms(cubed)
Kasturi methi 3/4 -1tsp
Ginger garlic paste 1 tsp
Peas a handful
Cream 1-2 tbsp
Coriander leaves to garnish
Salt to taste
Fry in oil &grind :
Oil 1 tsp
Onion 1
Cumin 1tsp
Turmeric 1/4 tsp
Fennel 3/4-1 tsp
Kashmiri chilly 3-4(to taste )
Coriander powder 1 tsp
Tomatoes 2(chopped )
Method :
In a pan heat oil ,throw in fennel ,cinnamon ,give it a toss.
Add onions and fry till transparent.
Add ginger garlic paste and fry ,few minutes.
Add carrot ,potatoes , beans, peas and salt ,give a toss.
Add the ground paste and stir it.
Close and cook till the vegetables are tender.
Let it open and cook for the raw smell to leave.
Add capsicum ,paneer and crush the kasturimethi and give a gentle mix.
Add cream and garnish with coriander leaves.
Serve hot with rice ,roti ,naan .
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