Vegetable Jaipuri

Are you too worried what to cook when vegetarian guests are at home?? Or Bored of regular style vegetable gravy??

Today's recipe from Panda's Kitchen is "Vegetable Jaipuri", which is probably every vegetarians favorite dish in a hotel menu card. Combine with Butter naan, roti or even rice, the taste is delectable.

As the name says, The gravy is prepared in authentic rajastani/Jaipuri style which has it's own unique taste. Veggies along with few paneer pieces, cooked in this gravy makes the dish more flavorful and different.  

Everyone has a different style of preparing this dish. Sharing here is the Panda Version of "Veg Jaipuri". 😉

 

 Ingredients :

• 2 medium size Onion 
• 4-5 Cauliflower Pods 
• 1 Capsicum 
• 1 Carrot 
• 8-10 Beans 
• 1/4 Cup sweetcorn seeds 
• 1/4 cup Peas (either fresh/frozen) 
• 7-8 Paneer pieces 
• 1 Tomato (optional, skip this if you like white gravy) 
• 1/2 cup Curd 
• 1/4 cup Cream (can take till 1 cup) 
• 3 tbsp Watermelon Seeds 
• 8-10 Almonds 
• 12-15 Cashew 
• 12-15 Raisins 
• 1 tsp Ginger Garlic Paste(optional) 
• Salt 
• 1 tsp Pepper Powder 
• 2 tsp Sugar 
• Oil to cook 
• 1 tbsp Ghee

Recipe Details :

✓ Julienne cut all the vegetables and keep aside in a plate. 

 ✓ In a blender jar, add tomato, Almonds, cashews and watermelon seeds. Blend to make a smooth and nice paste. Tomato can be skipped here, but this will give a little tangy taste to the gravy.

✓ Let's start with frying the paneer pieces. In a kadai, heat 1 tsp oil and slightly fry the Paneer pieces. Take them out in a plate.

 ✓ Next step is shallow frying the Vegetables.(alternatively, you can parboil them for just 2 mins in boiling water). Heat around 2 tbsp Oil in the same Kadai. Start with cauliflower, after frying for 1-2 mins, then add beans, carrot, Capsicum and all other vegetables.  

✓ Shallow fry in medium flame for around 4-5 mins till they are 70-80% cooked. At the end, add sweetcorn and peas.

✓ Add 1 tsp salt and black pepper powder. Mix well. Switch off the flame and keep the vegetables aside. 

 ✓ Now it's gravy Preparation time. In the same kadai, heat 1 tbsp Oil and 1 tbsp Ghee. Add Bayleaf, cinnamon and cumin seeds. Cook for few seconds.

 
✓ Add Onion and ginger garlic paste. Fry till Onion becomes slightly brown in color.

✓ Add the blended paste now to the kadai. Lower the flame and cook for around 4-5 mins. Add 100 ml water and cook for 5 mins more.

✓ To this now, add curd. Mix well and cook for 5 mins more. Add salt and sugar. Mix again.

 ✓ Add the shallow fried vegetables along with Paneer to the gravy. Mix everything again. Cover and cook for 8-10 mins so that the vegetables soak the gravy nicely.  At this step, add the raisins. You can also add some Pineapple and grapes pieces.

 ✓ Last step is adding the cream. Switch off the flame and add cream so that the cream doesn't get spoiled. Switch on the flame again, cook for 2-3 mins more in low flame. 

 ✓ Veg Korma is ready to serve hot with Naan/Jeera rice/ Ghee rice.