Jaipuria Vegetable
by Tarla Dalal

When you want to pamper yourself with a rich vegetable dish, look no further than this recipe! An interesting assortment of veggies and paneer are cooked with spices, taste-givers like ginger, green chillies, etc., and a dash of fresh cream.

A luscious paste of poppy seeds and cashewnuts is the special touch that gives the Jaipuria Vegetable its rich and luscious texture. Relish this vegetable preparation hot and fresh with your favourite rotis or puris .

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Jaipuria Vegetable recipe - How to make Jaipuria Vegetable

1/2 cup paneer (cottage cheese) cubes
1 cup chopped and boiled mixed vegetables ( french beans , carrot and green peas)
1 1/2 tbsp oil
1 bay leaf (tejpatta)
4 cloves (laung / lavang)
1/2 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1/4 tsp ginger (adrak) paste
1/2 cup finely chopped onions
2 tbsp fresh cream
1/2 tsp garam masala
salt to taste

For The Poppy Seeds Paste
1 1/2 tbsp poppy seeds (khus-khus)
1 tbsp broken cashewnuts (kaju)
5 tbsp milk

Method

Heat the oil in a deep non-stick kadhai, add the bay leaf and cloves and sauté on a medium flame for 30 seconds.
Add the garlic paste, green chilli paste and ginger paste and sauté on a medium flame for 2 minutes.
Add the poppy seeds paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the fresh cream, garam masala, salt and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add paneer and mixed vegetables, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.