Veg Jaipuri

Veg Jaipuri

 

Serving - 5

 

Cashews - 1 1/2 tablespoons

Poppy seeds - 1 teaspoon

Water -  50 millilters

Water - 700 milliliters

Green peas - 60 grams

Green beans - 70 grams

Carrot - 70 grams

Oil - 2 teaspoons

Cumin - 1 teaspoon

Coriander seeds - 1/2 teaspoon

Dry red chillies - 3 grams

Ginger - 2 teaspoons

Garlic - 1 tablespoon

Green chillies - 2 teaspoons

Onion - 70 grams

Tomato - 220 grams

Water - 300 milliliters

Oil - 1 tablespoon

Paneer  - 140 grams

Ghee - 1 1/2 tablespoons

Cloves - 4 pods

Bay leaf - 1

Ginger garlic paste - 1 teaspoon

Onion - 70 grams

Tomato -80 grams

Yogurt - 50 grams

Turmeric - 1/4 teaspoon

Salt - 1 teaspoon

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Bell pepper - 130 grams

Water - 200 milliliters

Fresh cream - 2 tablespoons

Dry fenugreek - 1 teaspoon

Coriander - 2 teaspoons

Coriander - for garnish

 

 

PREPARATION

1. In a mixing bowl, add 1 1/2 tablespoons cashews, 1 teaspoons poppy seeds and 50 milliliters water.
2. Soak for 30 minutes .
3. Transfer it to a blender and blend to a smooth paste.
4. Boil 700 milliliters water in a pot and add 60 grams green peas, 70 grams green beans, and 80 grams carrots.
5. Let it boil for 8-10 minutes .
6. Heat 2 teaspoons oil in a pan, add 1 teaspoon cumin, 1/2 teaspoon coriander seeds, and stir.
7. Now add 5 dry red chilies and stir well.
8. Add 2 teaspoons ginger, 1 tablespoons garlic and sauté for a minute.
9. Now, add 2 teaspoons green chilies, 70 grams onion and mix well.
10. Now add 300 milliliters water and bring it to boil.
11. Cook for 5-7 minutes on a medium heat.
12. Then, Cool for 5 minutes.
13. Now transfer the whole mixture in a blender and blend into a smooth paste.
14. Heat 1 tablespoon oil in a pan, add 140 grams paneer and cook for 5 minutes.
15. Remove the pan from heat.
16. Heat 1 1/2 tablespoons, ghee in a wok, add 4 pods cloves, 1 bay leaf and stir well.
17. Add 1 teaspoon ginger garlic paste, mix once add 70 grams onion, cook until translucent.
18. Now, add 80 grams tomatoes and 5-8 minutes.
19. Add 50 grams yogurt. Mix and cook for 2-3 minutes.
20. Add blended puree and stir well.
21. Now, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon red chili , 1 teaspoon coriander powder. Mix well.
22. Cook on medium heat for 5 minutes.
23. Now, add boiled veggies and 130 grams bell peppers, mix once and add 200 millilters water.
24. Cover and cook for 10 minutes.
25. Remove the lid, add blended cashews paste and mix well.
26. Now, add fried paneer and stir properly.
27. Add 2 tablespoons fresh cream, 1 teaspoon dry fenugreek, 2 teaspoons coriander and mix well.
28. Cook on the low heat for more 5 minutes.
29. Garnish with coriander.
30. Serve hot.