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Vegetable Jaipuri Recipe, How to make Vegetable Jaipuri Sabzi

November 12, 2014 by Gopi Patel 21 Comments

vegetable jaipuri recipe

Vegetable Jaipuri Recipe with step by step photo – When it comes to eat in a Vegetarian restaurant we find only two kinds of curry dish being served. One with paneer and another mix vegetable.  Also there are some regional favorites that we find in an Indian restaurant menu like veg kolhapuri, kashmiri dum aloo or gujarati sev tamatar. One such dish that you might see now and then popping out of any Indian vegetarian restaurant is “Vegetable Jaipuri“. This dish is made with usual mix of different seasonal vegetables. However the difference is in the gravy.

Vegetarian Jaipuri is a simple dish with lots of vegetables. There are so many ways one can prepare this recipe but my favorite is from chef Sanjeev kapoor. I have adopted this veg jaipuri recipe from sanjeev kapoor’s website with a small twist of my own. Instead of adding khoya I just added fresh cream. Also like many other mix vegetable sabzi recipes I have added small amount of paneer in this curry. Paneer in a small quantity just lift up this sabzi.

The gravy is made using authentic rajasthani / jaipuri style spice paste. First we will make spice paste and then use the same in gravy. The recipe is quick. And with a little pre-preparation you can make this in no time.

vegetable jaipuri veg jaipuri curryLet us check the step by step recipe of Vegetable Jaipuri or Veg Jaipuri with photos.

Recipe of Vegetable Jaipuri Sabzi or Veg Jaipuri – step by step

Like any other mix vegetable curry we need a lot of freshly chopped vegetables to make this delicious vegetable jaipuri sabzi. Along with the vegetables we need some Indian spicies to make masala paste / spice paste that we will add to the curry. Also I have added Paneer (Indian cottage cheese) in small quantity. Ofcourse you can omit it but I highly recommend adding Paneer cubes in a little quantity.

Vegetable Jaipuri ingredients

First let us make the spice masala for vegetable jaipuri. For that heat a tablespoon of Ghee or clarified butter in a non-stick pan and add whole coriander seeds.

Vegetable Jaipuri adding coriander seeds

Also add 5-6 pieces of cashew nuts. Like in many Punjabi recipes, cashew nuts gives a unique flavor while increasing overall richness of curry.

Vegetable Jaipuri adding cashew nuts

Add sliced green chilies. I have removed the seeds of green chilies to reduce its spiciness. You can adjust the quantity of green chilies as per your taste.

Vegetable Jaipuri adding green chiliSaute the coriander seeds, cashew nuts and green chilies in hot ghee for 10 to 20 seconds till the coriander seeds are cooked and cashew nuts turns golden in color.

Vegetable Jaipuri  roasting all the ingredients

Now take the saute spices and cashew nuts in a grinder jar.

Vegetable Jaipuri  now grinding it in mixture

Grind into smooth fine powdered spice masala. Make sure you grind it absolutely fine. Otherwise the small pieces of coriander seeds doesn’t taste that great in veg jaipuri.

Vegetable Jaipuri  making fine paste

Now lets prepare the vegetables for veg jaipuri. For that chop the green beans, carrot and peel green peas if you are using fresh green peas. I have used frozen peas here. In a deep bottom vessel par boil the vegetables on medium flame. Along with these vegetables we will also add green capsicum / bell pepper. The crunchiness of capsicum adds to the flavor so we don’t want it to be too soft.

Vegetable Jaipuri blanching veggies

After 2 minutes check if the vegetables are par-boiled. We don’t have to cook them completely.

Vegetable Jaipuri blanching veggies

Now our spice mixture is ready and vegetables are par boiled. Let us start with sabji. For that heat remaining ghee / clarified butter in a non-stick pan. You can use the same pan which we used to saute spices and cashew nuts. Once the ghee is hot add finely chopped onions, ginger and garlic.

Vegetable Jaipuri adding onion, ginger and garlic

Saute the onion until they turn golden in color. Once onion is cooked add chopped tomatoes.

Vegetable Jaipuri adding tomatoes

Cook for 2 minutes until the tomatoes become soft. Now add Garam masala powder.

Vegetable Jaipuri adding garam masala

Give a quick stir and mix the garam masala powder with tomato onion gravy.

Vegetable Jaipuri cooking

Now throw in the boiled vegetables: green beans, carrot, green peas.

Vegetable Jaipuri adding blanched veggies

Also add chopped capsicum.

Vegetable Jaipuri adding capsicum

Now its time to add the coriander seeds, cashew nut masala paste that we prepared earlier. Add the paste in sabzi.

Vegetable Jaipuri adding the masala

Give a stir and mix well the spice paste with vegetables. Now its time to add tomato puree. By adding tomato puree we make gravy for this recipe.  You can add tomato puree while sauteing onion and tomato too.

Vegetable Jaipuri adding onion tomato gravy

Mix well all ingredients. Let the tomato puree gets cooked with curry. You can add a little water to fix the consistency. Let us season the gravy now. Add salt according to your taste. Also throw in the small cubes of paneer. You can shallow fry the paneer and add. I haven’t fried the paneer as I think it looses its softness.

Vegetable Jaipuri adding paneer

Combine the paneer with veg jaipuri gravy. Let the veg jaipuri simmer for a minute. Add a little water to fix the consistency of gravy. Now add a spoon full of fresh cream. I have used home made cream but you can always use ready made cream. By adding cream we will increase the richness of this curry.

Vegetable Jaipuri adding cream

If the gravy looks too thin then let the sabji get simmer for a minute. Vegetable Jaipuri is ready now.

Vegetable Jaipuri recipe ready to serveGarnish vegetable jaipuri sabzi with some freshly chopped coriander leaves (cilantro) and serve hot paratha, roti or garlic naan.

vegetable jaipuri recipe veg jaipuri sabzi recipe

Vegetable Jaipuri or Veg Jaipuri Recipe Box

4.8 from 9 reviews
Vegetable Jaipuri Recipe or Veg Jaipuri Sabzi
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Vegetable Jaipuri Sabzi - A mix vegetable Indian curry cooked with Jaipuri style spices.
Author: Gopi Patel
Recipe type: Curry
Cuisine: Indian
Serves: 2
Ingredients
  • Ghee: 2 tbsp
  • Coriander seeds: 2 tsp
  • Ceshew nuts: 6 pieces
  • Green chilies: 1 tsp
  • Onion: 1/2 cup chopped
  • Tomato: 1/2 cup chopped
  • Onion tomato puree: 1/2 cup
  • Ginger garlic paste: 1 tbsp
  • Garam masala: 1 tsp
  • Capsicum: 1/4 cup chopped
  • Carrot: 1/3 cup chopped
  • Green beans: 1/3 cup chopped
  • Green peas: 1/3 cup
  • Paneer: 100 grams
  • Salt: 2 tsp or to taste
  • Fresh cream: 1 tbsp
  • Water: 3/4 cup
Instructions
Pre-preparation
  1. Wash all the vegetables (green beans, carrot, capsicum, green peas) and cut into medium size pieces.
  2. Heat water in a deep bottom pan and par-boiled all vegetables except Capsicum in boiling water for 2 minutes.
  3. Drain the water and rinse thoroughly in cold water to stop veggies from over cooking.
  4. Also finely chop onions and tomatoes for the gravy. We will also need tomato puree so blend the tomatoes in a blender.
To make Jaipuri spicy paste
  1. In a non-stick pan heat a tablespoon of ghee or clarified butter and saute coriander seeds, cashew nuts and sliced green chilies. Saute till cashew nuts turn golden brown in color.
  2. Take the coriander seeds ,cashew nuts and green chilies in a mixer grinder jar and make a smooth paste.
To make Vegetable Jaipuri Sabzi
  1. In a non-stick pan heat 1 tbsp of ghee / clarified butter and saute chopped onions, ginger and garlic paste.
  2. Saute until onions turns golden. Now add chopped tomatoes and cook until they are soft.
  3. Add garam masala powder and mix with other ingredients.
  4. Let the tomato onion gravy gets cooked for 2 minutes. Add a little water if required.
  5. Throw in the boiled vegetables along with chopped capsicum.
  6. Also add the Jaipuri spicy masala we made earlier.
  7. Now add the tomato puree and mix well with all ingredients.
  8. Let the gravy gets cooked for 2 to 3 minutes on low flame. Add water if require.
  9. Now add paneer cubes / Indian cottage cheese. Combine paneer with veg jaipuri gravy and let it cook for 2 minutes.
  10. Add a spoon of fresh cream and mix well.
  11. Delicious Vegetable Jaipuri or Veg Jaipuri is ready to serve. Serve this sabzi hot with paratha, roti or kulcha.
3.2.2802

vegetable jaipuri recipe

Categories: Curry Recipes, Rajasthani Cuisine Ingredients: Capsicum (Simla mirch), Carrot (Gajar), Green Beans, Paneer

Comments

  1. Geeta says

    July 3, 2015 at 1:27 pm

    How to make fresh cream I don’t no I am trying to make this vegetables

    Reply
  2. Geeta says

    July 3, 2015 at 1:29 pm

    How to make fresh cream please give any suggestions thanks I give five stars

    Reply
    • Gopi Patel says

      July 3, 2015 at 2:10 pm

      Hi geeta glad you liked the recipe. To make the fresh cream it is so simple just boil full fat milk and let milk cool down then keep the milk in fridge for few hrs so that thick malai gets collected on top. Carefully collect the malai in a bowl . Wisk the malai and the cream is ready to use.

      Reply
      • Nihar says

        March 28, 2016 at 4:41 pm

        Hi! Gopi,
        Thanks for your awesome recepies. Please give me recepe for Punjabi Brown & Red Both Gravy. How to make Restaurant type Punjabi Subji at Home.

        Nihar

      • Gopi Patel says

        March 29, 2016 at 12:04 pm

        Thanks..

      • Nihar says

        March 28, 2016 at 4:43 pm

        Hi! Gopi,
        Thanks for your awesome recepies. Please give me recepe for Punjabi Brown & Red Both Gravy.

        Nihar

      • Gopi Patel says

        March 29, 2016 at 12:03 pm

        Hi Nihar, love to hear that you liked the recipe. Will try to publish soon brown and red gravy..

  3. Geeta purohit says

    July 11, 2015 at 11:32 pm

    Vegetable jaipuri sabzi is made was awesome fantastic I loved it so much please send recipes coming thanks once again I give five stars

    Reply
    • Gopi Patel says

      July 13, 2015 at 1:12 pm

      Hi Geeta thanks you so much that you liked the recipe do try at home and let me know how it turned out.

      Reply
  4. r says

    September 9, 2015 at 8:38 pm

    Hi,
    This recipe looks really simple and tasty. I just have a quick question. If I don’t have coriander seeds, can I use coriander powder instead?

    Reply
  5. farooq ahmad says

    September 11, 2015 at 6:54 pm

    Nice

    Reply
  6. Ronak says

    September 13, 2015 at 11:26 am

    Dear Gopi,

    Your recipe is awesome, I don’t have words to explain. Keep it up!!!
    You made my day…

    Again Thanks,
    Ronak Barot

    Reply
  7. mahi says

    March 2, 2016 at 9:07 pm

    Nyc dish

    Reply
    • Gopi Patel says

      March 5, 2016 at 8:25 pm

      Thanks Mahi 🙂

      Reply
  8. maheswar says

    April 21, 2016 at 8:19 am

    Nice

    Reply
    • Gopi Patel says

      June 16, 2016 at 10:59 am

      Thanks.

      Reply
  9. MANISH SRIVASTAVA says

    May 20, 2016 at 10:23 am

    Thank you so much for sharing this excellent recipe and providing easy to follow instructions. Everyone loved the sabji I made following your recipe. I did not have not enough time to prepare ‘fresh cream’, so I substituted that with the Greek yogurt I had but it still turned out to be pretty good. Thank you.

    Reply
    • Gopi Patel says

      July 16, 2016 at 3:35 pm

      Hi Manish there are no rules in cooking. You can try different things. Nice to hear that by adding yogurt the dish tasted good. I will also try the recipe with yogurt 🙂

      Reply
  10. Suma says

    May 26, 2016 at 11:33 pm

    Which Garam Masala do you use?

    Reply
    • Gopi Patel says

      May 31, 2016 at 9:41 am

      Hi Suma I use everest garam masala but you can use any garam masala avalible.

      Reply
  11. Mary Thomas says

    October 21, 2016 at 2:31 am

    Hi, this recipe looks quite yummy, so I would like to try it. I have a question on the tomato puree. Do we make it grinding the sautéed onion & tomato? If so, should we grind with the masala? Please clarify. Thank you.

    Reply

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