Make Hotel-Style Veg Jaipuri at Home

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a pan. Sauté ½ carrot and ½ potato for 2 minutes.
2. Add 5 beans, ½ cup cabbage, 10 mushrooms and 1 tsp salt. Stir-fry until the vegetables are crisp-tender. Set aside.
3. In a large wok, heat 2 tbsp oil. Add 1 tsp cumin, 2 garlic cloves, 1 inch ginger and 1 chilli, and sauté well.
4. Add 1 finely chopped onion and sauté until golden brown.
5. Add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala and ½ tsp cumin powder. Sauté until fragrant.
6. Add 1 cup tomato and cashew paste and 1 tsp salt, and sauté well. (For the paste, grind 2 large tomatoes with 2 tbsp cashews.)
7. Cook until the oil separates from the masala.
8. Add the stir-fried vegetables and ½ cup paneer, and mix well.
9. Add 1 cup water and mix, adjusting the consistency as needed.
10. Stir in 2 tbsp cream and cook until the oil separates.
11. Crush the papad and mix gently into the curry.
12. Serve topped with more papad.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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