Veg Jaipuri - This is one of my mother-in-laws famous recipes. Enjoy!
Ingredients -
Ingredients -
- 1 cups each - carrot, beans, peas(Boil them)
- 1/2 cup - paneer
- 1 capsicum
- 1 onion
- 1 sp adrak paste
- 1 sp lasun paste
- 3 mirchi paste
- 1/2 cup tomato pulp
- 2 apricot paste
- 1/2 cup kaju paste
- 1/2 cup cream / malai
Dry masala -
- 3 kashmiri mirchi
- 2 pepper
- 2 lavang
- 2 cardamom
- 2 elaichi
- 1 big elaichi
- jaifhal(optional)
- 1/2 sp jeera
- 1 tejpata(bay leaf)
Method -
- Heat oil and ghee - 50:50
- Add jeera, cardamom
- Add onion, adrak, mirchi. Saute till golden brown.
- Add kaju paste. Make sure the gas flame is low else it will burn
- Add capsicum and saute for 2-3 mins
- Now add the dry masala
- Then add the tomato pulp and salt to taste
- Cook on low flame till oil starts separating
- Add cream
- Add the boiled veggies, paneer, apricot paste
- Finally add water to adjust consistency, the curry should not be too watery.
- Cook on slow flame for 8-10 minutes
- Serve it hot with paratha
All rights reserved. Copyright (c) 2012, 2013, 2014, 2015 Techster LLC.
No part of this blog/content may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical or photocopying, recording, or otherwise, for commercial purposes without the prior permission of Techster LLC.
