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Recipe Of Vegetable Jaipuri | How To Make Vegetable Jaipuri

Unknown | Tuesday, June 10, 2014 |
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.

Sauté the onions and allow it to turn golden brown.

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.
Mixed vegetables cooked in spicy Indian gravy.
By Vama
PREP TIME:15 Minutes COOK TIME:15 Minutes TOTAL TIME:30 Minutes

  • 250 grams Mixed Vegetables(potatoes, carrots, beans, green peas)
  • 2 large Tomatoes
  • 1 Onion
  • 2 cloves Garlic
  • 2 Green Chillies
  • 2 tablespoon Shredded Coconut Powder
  • 1/2 inch Ginger
  • 1/4th tablespoon Turmeric Powder
  • 1/2 tablespoon Red Chilli Powder
  • 1/4th tablespoon Coriander Powder
  • 1/4th tablespoon Cumin Powder
  • 1/2 tablespoon Garam Masala
  • 3 tablespoon Oil
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Sugar
  • Salt To Taste

  1. Wash all the vegetables and cut them into cubes.
  2. Pressure cook the veggies in water for 2 whistles.
  3. In a blender add tomatoes, green chillies, garlic, ginger and shredded coconut powder and grind it to a fine puree.
  4. Heat oil in a pan and add onions and little salt.
  5. Cook the onions till they turn golden brown.
  6. Now add the puree we prepared and cook for 5 minutes.
  7. Now add all the masalas and salt and cook again for 5 minutes.
  8. Cook the puree till it leaves oil.
  9. And now add the boiled vegetables.
  10. Mix the curry well and cook for a couple of minutes. Add lemon juice and sugar.
  11. Veg Jaipuri is ready. Garnish with tomatoes and coriander leaves.
  12. Serve hot with Jeera Parathas, onions and lemon pickle.


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