Tuesday, February 19, 2013

Vegetable Jaipuri

Vegetable Jaipuri

I wonder  if all these vegetable curry recipes suffixed with some random names of Indian cities are really from those respective cities? There are many such dishes like Veg Jaipuri, Veg Kolhapuri, Veg Bhopali etc. While flipping through the pages of my beloved "recipe diary" [This one is from the school days], I came across a recipe named "Swaroop Sampat's Veg Jaipuri". I really don't recall why and how this recipe got copied into my diary. Was there any cookery show where Swaroop Sampat presented this recipe? or was it copied from any magazine? I don't remember. Anyways, let's savor Swaroop Sampat's Veg Jaipuri today!

Swaroop Sampat's Veg Jaipuri
1 cup Paneer cubes
2 cups mixed vegetables [I used the frozen packet of carrots, green peas, green bean and yellow corn]
1 cup potato cubes

1 cup evaporated milk
salt to taste
Sugar to taste
1/2 tsp Garam Masala

Grind to paste
2 tbsp cashews, unsalted & raw -  soak in water
1 tbsp poppy seeds - soak in water
2 onions, peeled & sliced
1 garlic clove, peeled

1 tbsp oil
2 cloves

1. Bring about 6 -8 cups water to boil. Add 1 tsp salt. Add potatoes. When they are semi-cooked, add mixed vegetables. Simmer for 2 minutes. Drain and set aside.
2. Shallow or deep fry paneer pieces if desired. I keep paneer pieces as is to avoid extra frying.
3. Grind drained cashews, poppy seeds and onion, garlic to a fine paste.
4. Heat oil in a kadhai/wok. Add cloves. As they splutter, add above paste. Fry on medium flame till the raw smell of onion disappears.
5. Add salt and sugar to taste
6. Add vegetables and 1/2 cup water, garam masala.
7.  When the gravy simmers, add evaporated milk and paneer pieces.
8. Simmer for 3-4 minutes.
9.  Serve with Rumali Roti.

Note -
1. The original recipe called for cream. But I prefer fat free evaporated milk instead - to save calories.

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