Vegetable Jaipuri (Restaurant-Style)
Mixed vegetables and paneer in a cashew-onion tomato gravy with cream and kasuri methi; mild, nutty, and weeknight friendly. Optional crisp papad on top like restaurant service.
Equipment
- Heavy wide pan or kadai
- Blender (for smooth gravy paste)
Ingredients
For the gravy base
- 2 tablespoons neutral oil
- 1 tablespoon ghee optional, for aroma
- 2 medium bay leaves
- 4 green cardamom pods lightly cracked
- 2 inch cinnamon stick
- 4 cloves
- 2 medium onions roughly chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3 medium tomatoes chopped
- 18 to 20 raw cashews soaked 20 minutes in hot water
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder mild color, adjust heat
- 1/2 teaspoon garam masala plus a pinch to finish
- Salt to taste (season before and after cream)
Vegetables and paneer
- 1 small potato peeled, cubed
- 1/2 small cauliflower florets
- 1 small carrot diagonal slices
- 8 to 10 French beans cut one inch
- 1/2 cup green peas fresh or frozen
- 1/2 medium green bell pepper squares
- 200 g paneer or firm tofu, patted dry; cubed
- 2 to 3 tablespoons fresh cream or thick coconut cream for vegan
- 1 teaspoon kasuri methi crushed between palms
- 2 tablespoons chopped coriander leaves
- 1 to 2 small plain papads fried until crisp, broken, for optional garnish
Instructions
Prep the vegetables
- Steam or boil potato, cauliflower, carrot, and beans until just tender with a slight bite, about 6 to 8 minutes depending on size. Drain well. Lightly salt the hot vegetables and toss.
- Pat paneer dry. Shallow-fry in a teaspoon of oil until light gold on some edges, or add later in the gravy if you prefer softer paneer.
Make the gravy
- Heat oil and ghee in the kadai. Add bay leaf, cardamom, cinnamon, and cloves. When fragrant, add onions with a pinch of salt and cook on medium heat until deep golden, stirring often.
- Add ginger and garlic pastes; cook until the raw smell fades. Add tomatoes and cashews; cook until tomatoes soften and oil begins to separate at the edges.
- Cool slightly, then blend to a smooth paste with a splash of water if needed. Return paste to the pan.
- Stir in coriander powder, turmeric, Kashmiri chili, and half teaspoon garam masala. Cook the masala on medium, stirring, until it thickens and looks cohesive, about 6 to 8 minutes. Add a little water if it catches.
- Add 3/4 to 1 cup water for a saucy consistency. Simmer 5 minutes, taste, and adjust salt now before cream.
- Stir in cream; simmer gently 2 minutes. Crush kasuri methi into the gravy; rub between palms to wake the oils.
Finish the jaipuri
- Add steamed vegetables and peas; simmer 3 to 4 minutes to marry flavors. Add capsicum in the last 2 minutes so it stays bright.
- Fold in paneer. Sprinkle remaining pinch garam masala and coriander. If the gravy tightens too much, splash hot water and stir.
- Optional: nest broken fried papad on the surface just before serving for crisp contrast.
Notes
If the gravy looks too red, your chili powder may be a hot type. Use Kashmiri or deggi mirch for color with less heat.
Vegan: tofu instead of paneer; cashew or coconut cream instead of dairy cream.
Make-ahead: prepare gravy through the blend step, freeze flat, thaw and finish with fresh vegetables.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water.
Vegan: tofu instead of paneer; cashew or coconut cream instead of dairy cream.
Make-ahead: prepare gravy through the blend step, freeze flat, thaw and finish with fresh vegetables.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water.
Tried this recipe?Let us know how it was!