Sanjeev Kapoor

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Vegetable Jaipuri  Recipe

A rich and a nutritious dish from the Rajasthani cuisine.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Vegetable Jaipuri

Main Ingredients

Carrots , French beans





Level Of Cooking



  • Carrots peeled cut into 1 inch pieces and blanched
  • French beans cut into 1 inch diamonds and blanched
  • Green peas blanched
    1/2 cup
  • Green capsicums
  • Pure ghee
    3 tablespoons
  • Coriander seeds crushed
    1/2 tablespoon
  • Cashewnuts
    1 tablespoon
  • Mawa (khoya)
    1/4 cup
  • Green chillies slit
  • Fresh cream
    1/4 cup
  • Saffron (kesar)
    a few strands
  • Onions chopped
    3 large
  • Ginger-garlic paste
    1 tablespoon
  • Tomatoes chopped
    2 large
  • Garam masala powder
    1/4 teaspoon
  • Salt
    to taste
  • Raisins
    1 tablespoon
  • Fresh coriander leaves chopped
    1 tablespoon


Step 1

Heat a pan. Add one tablespoon ghee and sauté coriander seeds, cashewnuts, khoya and green chillies for two minutes. Grind the above mixture with cream and saffron to a smooth paste.

Step 2

Heat the remaining ghee in a pan. Sauté onions and ginger-garlic paste till light golden in colour. Add tomatoes and garam masala powder and cook till the tomatoes are pulpy.

Step 3

Add the carrots, French beans, green peas, capsicums, salt, the ground paste, raisins and one cup of water and simmer for five to seven minutes.

Step 4

Serve hot garnished with coriander leaves.

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