VEGETABLE JAIPURI | वेज जयपुरी रेस्टोरेंट स्टाइल | Chef Harpal Singh | chefharpalsingh

#vegetablejaipuri is the most loved #restaurantstyle #vegetarian dish, the unique think of adding #cabbage #papad makes the whole dish just out of the world, try it at home. For more recipes on #chicken #biryani #vegetarian #festivalrecipes #onepotdish
Recipe
Subz Jaipuri
Ingredients Quantity
Ghee 2 Tablespoon
Hing/Asafoetida a pinch
CUmins Seeds 1 teaspoon
Dried Red Chillies 2 nos
Onion medium sized chopped 2 nos
Ginger and Garlic Paste 1 Tablespoon
Tomatoes Chopped Small 3 nos
Salt to taste
Water as required
Coriander powder 2 Tablespoon
Garam Masala powder 1 teaspoon
Red Chilli Powder 1 teaspoon
Turmeric/Haldi Powder 1 teaspoon
Ginger Juliennes cut from 1 inch
Green Chilli Slit 4-5 nos
Cashewnut paste made from 8 cashewnuts
Yoghurt 3 Tablespoon
Cream 3 Tablespoon
Carrot cut into cubes and Boiled 1 small
French Beans cut into Cubes and Boiled 6-8 nos
Green Peas Frozen ¼ cup
Small Cauliflower cut into florets 1 small (150 gms)
Capsicum Small cut into Juliennes ½ no
Paneer/Cottage cheese 100 gms

For Cabbage
Ghee 1 Tablespoon
Cumin ½ teaspoon
Cabbage Small Cut into
Juliennes ½ no
Capsicum Small Cut into
Juliennes ½ no
Salt to taste
Turmeric Powder ¼ teaspoon
Red Chilli Powder ¼ teaspoon
Roasted Papad 2 nos

Method
For the Curry
1. In a Kadai take two tablespoons of Ghee and heat.
2. Add a pinch and hing.
3. Add Cumin seeds and sauté for a few seconds.
4. Add dried red chilli broken into smaller pieces
5. Add onions and sauté for about four to five minutes.
6. Now add the ginger and garlic paste and sauté for about two to three minutes
7. Now add the tomatoes and sauté.
8. Sprinkle salt and cook until the tomatoes are slightly mashed.
9. Keep adding little water in between so that onions/tomatoes do not stick to the bottom of the kadai.
10. Add Coriander powder, Garam masala powder, Red Chilli powder, Turmeric Powder, Ginger Juliennes and slit green chillies, sauté for about five to six minutes on medium flame.
11. Add Cashewnut paste and cook for about
12. Add yoghurt and cook further for about three to four minutes.
13. Now add little water as required to get the right consistency.
14. Finally add fresh cream, mix well and add in all the vegetables.
15. Set aside

For the Cabbage
1. In a pan heat 1 tablespoon of ghee.
2. Add ½ teaspoon of cabbage and stir-fry for about 10 seconds.
3. Add the cabbage juliennes, capsicum juliennes and stir-fry for about 30 seconds.
4. Now add salt to taste one fourth teaspoon of Turmeric powder, Red chilli powder and cook for about 30 seconds.
5. Remove

To Serve
1. Add the Mixed Vegetable in a serving plate
2. Top it with the stir fried cabbage.
3. Crush some roasted papad on top.
4. The Vegetable Jaipuri is ready, serve hot.

Follow me on YouTube for the variety of dishes: https://www.youtube.com/user/chefharpalsingh

Follow me on Facebook: https://www.facebook.com/chefharpalsokhi/?ref=bookmarks

Follow me on Twitter: https://twitter.com/harpalsokhi

Follow me on Instagram:
https://www.instagram.com/chefharpalsokhi/?hl=en

Follow me on Linkedin: https://in.linkedin.com/in/harpalssokhi

Follow me on Pinterest: https://www.pinterest.co.uk/harpal7793/