Vegetable Jaipuri is a delicious mixed vegetable curry. We order this curry a lot in restaurants so thought of sharing the recipe with you all. Actually my father-in-law and my dad do not like paneer as it is slightly heavy. So I specially make Vegetable Jaipuri for them. Vegetables are boiled and tossed in a spicy tomato gravy with indian spices. I have added boiled potatoes, peas, carrots and beans to this curry. To make the curry little thick I have added shredded coconut powder. It is a Rajasthani dish and tastes best with Jeera Paratha and onion salad. So let's proceed step by step
For making vegetable Jaipuri you require some fresh vegetables like potatoes, carrots, green peas and beans. Cut the potatoes and carrots into small cubes. Finely chop the beans. Pressure cook all the vegetables for 2 whistles (you can also boil them instead of pressure cooking). The vegetables should be well cooked but firm.
Next in a grinder prepare a puree of tomatoes, green chillies, garlic, ginger and shredded coconut powder. Last but not the least finely chop some onions. Our ingredients are prepared and ready.
Heat some oil in a deep bottom non-stick pan.
Add onions and a little salt.
Now add the tomato puree that we prepared earlier.
Cook for 5 minutes and add the magical five indian spices(Coriander powder, turmeric powder, cumin powder, garam masala and red chilli powder). Add salt as required and cook the puree for another 5 minutes.
Cook the puree till it leaves oil. Now add the boiled vegetables.
Mix the curry well and cook for a couple of minutes. Add sugar and lemon juice.
Veg Jaipuri is ready. Garnish with tomatoes and coriander leaves. Serve hot with Jeera Parathas, onions and lemon pickle.
RECIPE OF VEGETABLE JAIPURIMixed vegetables cooked in spicy Indian gravy.