How to make Vegetable Jaipuri - A rich and a nutritious dish from the Rajasthani cuisine.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), French beans (फ्रेंच बीन्स)

Cuisine : Rajasthani

Course : Main Course Vegetarian

Vegetable Jaipuri Recipe Card

Vegetable Jaipuri

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

You can also find more Main Course Vegetarian recipes like Mashorba Mushroom, Mushroom Chettinaad, Beetroot Til Ki Sabzi, Aloo Kofta In Chinese Style .

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Jaipuri Recipe

  • Carrots peeled cut into 1 inch pieces and blanched 2

  • French beans cut into 1 inch diamonds and blanched 15-20

  • Green peas blanched 1/2 cup

  • Green capsicums 2

  • Pure ghee 3 tablespoons

  • Coriander seeds crushed 1/2 tablespoon

  • Cashewnuts 1 tablespoon

  • Mawa (khoya) 1/4 cup

  • Green chillies slit 4

  • 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.