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# Veg Jaipuri Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 5 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 223 kcal |
| Carbohydrates | 8 g |
| Protein | 6 g |
| Fat | 20 g |
| Saturated fat | 6 g |
| Cholesterol | 22 mg |
| Sodium | 977 mg |
| Potassium | 290 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 1683 IU |
| Vitamin C | 19 mg |
| Calcium | 143 mg |
| Iron | 1 mg |
## Ingredients
### for stir frying vegetables:
* 2 tbsp oil
* ½ carrot *(chopped)*
* ½ potato *(chopped)*
* 5 beans *(chopped)*
* ½ cup cabbage *(chopped)*
* 10 mushroom *(chopped)*
* 1 tsp salt
### for curry:
* 2 tbsp oil
* 1 tsp cumin
* 2 cloves garlic *(finely chopped)*
* 1 inch ginger *(chopped)*
* 1 chilli *(chopped)*
* 1 onion *(finely chopped)*
* ½ tsp turmeric
* 1 tbsp chilli powder
* 1 tsp coriander powder
* 1 tsp garam masala
* ½ tsp cumin powder
* 1 cup tomato & cashew paste
* 1 tsp salt
* ½ cup paneer *(chopped)*
* 1 cup water
* 2 tbsp cream
* 2 papad *(roasted)*
## Instructions
1. Firstly, in a pan heat 2 tbsp oil. Add ½ carrot, ½ potato and saute for 2 minutes.
2. Also add 5 beans, ½ cup cabbage, 10 mushroom and 1 tsp salt.
3. Stir fry till the vegetables turn crunchy. Keep aside.
4. In a large wok heat 2 tbsp oil add 1 tsp cumin, 2 cloves garlic, 1 inch ginger, 1 chilli and saute well.
5. Also add 1 onion and saute till the onions turn golden brown.
6. Further add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala, ½ tsp cumin powder and saute till the spices turn aromatic.
7. Now add 1 cup tomato & cashew paste, 1 tsp salt and saute well. To prepare tomato cashew paste, grind 2 large tomato with 2 tbsp of cashew.
8. Cook till the oil separates.
9. Further add stir fried vegetables, ½ cup paneer and mix well.
10. Add in 1 cup water and mix well adjusting the consistency as required.
11. Now add 2 tbsp cream and cook till the oil separates.
12. Crush the papad and mix gently.
13. Finally, enjoy Veg Jaipuri Recipe topped with more papad.
## Step-by-step
Firstly, in a pan heat 2 tbsp oil. Add ½ carrot, ½ potato and saute for 2 minutes.
Also add 5 beans, ½ cup cabbage, 10 mushroom and 1 tsp salt.
Stir fry till the vegetables turn crunchy. Keep aside.
In a large wok heat 2 tbsp oil add 1 tsp cumin, 2 cloves garlic, 1 inch ginger, 1 chilli and saute well.
Also add 1 onion and saute till the onions turn golden brown.
Further add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala, ½ tsp cumin powder and saute till the spices turn aromatic.
Now add 1 cup tomato & cashew paste, 1 tsp salt and saute well. To prepare tomato cashew paste, grind 2 large tomato with 2 tbsp of cashew.
Cook till the oil separates. Further add stir fried vegetables, ½ cup paneer and mix well.
Add in 1 cup water and mix well adjusting the consistency as required.
Now add 2 tbsp cream and cook till the oil separates.
Crush the papad and mix gently.
Finally, enjoy **Veg Jaipuri Recipe** topped with more papad.
## Video
## Notes
* Firstly, make sure to add cream and cashew to the curry to make it creamy and tasty.
* Also, add variety of vegetables to make it look attractive.
* Additionally, you can add papad just before serving, to keep the crunch.
* Finally, **Veg Jaipuri Recipe** tastes great when served with roti.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/veg-jaipuri-recipe-jaipuri-vegetable/](https://hebbarskitchen.com/veg-jaipuri-recipe-jaipuri-vegetable/)
