Veg Jaipuri is a popular North Indian dish that combines a medley of fresh vegetables with a creamy, aromatic sauce, inspired by the royal kitchens of Rajasthan. Known for its rich flavors and delightful textures, this dish is perfect for those who love a hearty, satisfying meal that pairs beautifully with naan, roti, or rice. Let’s dive into how you can make this flavorful dish at home.
Ingredients for Creamy Veg Jaipuri
For the Vegetable Mix
- 1 cup mixed vegetables (carrots, beans, peas, and potatoes), boiled and cubed
- 1/2 cup capsicum, diced
- 1/2 cup paneer, cubed (optional for added richness)
For the Gravy
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 1/2 cup cashew paste (soak 1/4 cup cashews in warm water and blend)
- 1 tbsp ginger-garlic paste
- 1/2 cup fresh cream
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil or ghee
- Fresh coriander leaves for garnish
Step-by-Step Recipe for Creamy Veg Jaipuri
Step 1: Prepare the Vegetable Mix
- Boil and cube the mixed vegetables (carrots, beans, peas, and potatoes).
- Dice the capsicum and cube the paneer if you are using it.
Step 2: Cook the Base Gravy
- Heat oil or ghee in a pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
- Add the tomato puree and cook for 5-7 minutes until the oil separates from the masala.
Step 3: Add Spices and Cashew Paste
- Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt.
- Mix well and cook for another 2 minutes.
- Add the cashew paste and stir continuously to avoid lumps. Let it cook for 3-4 minutes until the gravy thickens.
Step 4: Add Vegetables and Cream
- Add the boiled vegetables, diced capsicum, and paneer cubes to the gravy.
- Pour in the fresh cream and mix well, ensuring all the vegetables are coated in the rich, creamy sauce.
- Sprinkle garam masala and cook for another 2-3 minutes.
Step 5: Garnish and Serve
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Tips for Perfect Creamy Veg Jaipuri
- Cashew Paste: Soak the cashews in warm water for at least 20 minutes before blending for a smoother paste.
- Spice Level: Adjust the amount of red chili powder according to your preference for heat.
- Creamy Texture: For an even richer texture, substitute cream with a blend of cream and malai (milk cream).