Vegetable Jaipuri

A rich and a nutritious dish from the Rajasthani cuisine. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Carrots , French beans
Cuisine Rajasthani
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Vegetable Jaipuri

  • 2 Carrots peeled cut into 1 inch pieces and blanched
  • 15-20 French beans cut into 1 inch diamonds and blanched
  • 1/2 cup Green peas blanched
  • 2 Green capsicums
  • 3 tablespoons Pure ghee
  • 1/2 tablespoon Coriander seeds crushed
  • 1 tablespoon Cashewnuts
  • 1/4 cup Mawa (khoya)
  • 4 Green chillies slit
  • 1/4 cup Fresh cream
  • a few strands Saffron (kesar)
  • 3 large Onions chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 large Tomatoes chopped
  • 1/4 teaspoon Garam masala powder
  • to taste Salt
  • 1 tablespoon Raisins
  • 1 tablespoon Fresh coriander leaves chopped


  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.
  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.
  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.
  4. Serve hot garnished with coriander leaves.

Nutrition Info

Calories 1284
Carbohydrates 31.6
Protein 120.4
Fat 75.1
Other Fiber 36.8gm