Vegetable Jaipuri

I never knew KG will like any sort of Mixed Vegetables in gravy that much! Let me start from the beginning… Whenever we plan to eat-out at Indian restaurant, we plan to order so many things… And end up ordering either any Paneer ki subzi or Malai Kofta, which I’m fed up of!!! But never can try mixed vegetables curry like vindaloo or shahiiii n all that… :P

Recently (around 2 months back though) we had been to a friend’s baby shower party! Well, as always I was in cake decorating so couldn’t give myself some time to get dressed properly! But anyways… No complaints. I love my job, specially when a part of it is going to be a gift to someone :) Okay… so when we started our lunch at the party, KG was kind of stuck on to one particular gravy – ‘Veg Jaipuri’ is what they named it as! Now my memories were to have something with cabbage if you say ‘Jaipuri Subzi’, coz I had a similar one when I was around 10-12 years old :D And this one completely a different thing… Absolutely loved it!

I took too long in replicating this one at home but then, weekend doesn’t let me experiment much in kitchen (except baking)! Last weekend, I had all the cakes done by afternoon time… I started too early in morning so took a nap in late afternoon and then woke up with high energy in evening :D Without a 2nd thought, I planned this subzi to have with paratha and a rice preparation!!! And guess what… We both love it so much!!! Super-duper hit it was… <3 A must try gravy for North-Indian lovers for sure <3

INGREDIENTS:

1 Onion, roughly chopped
1 Tomato, diced
1″ piece of Ginger, chopped
2 Garlic Cloves, cut into 2-3 pieces
1-2 Green Chillies, chopped
1 tbsp Coriander Seeds
5-6 Cashewnuts
1 tbsp + 2 tsp Oil
1 cup Mixed Parboiled veggies (I used cauliflower, beans, peas, carrots)
2-3 tbsp Paneer, diced
2-3 tbsp Full Cream
1 tsp Coriander Powder
3/4 tsp Garam Masala
1/2 tsp Cumin Seeds
Salt, to taste

STEPS TO FOLLOW:

1. Heat 1 tbsp oil in a kadai and add chopped onion, tomato, garlic, ginger, chillies along with coriander seeds and cashewnuts.
2. Saute on high heat for a while until onions are translucent.
3. Cool it down to room temp and grind it to make a fine paste.
4. Heat remaining 2 tsp oil in the same kadai and add cumin seeds into it.
5. Once it crackles, add all parboiled veggies, paneer and cook it covered for 5 mins.
6. Add prepared paste and all the spices into it. Mix everything well.
7. Cook it again for 5 mins and then take it off the heat.
8. Add full cream and give it a stir, put it back on heat and cook for 2-3 mins on low heat only.
9. Garnish with coriander leaves before serving with phulka or paratha :)

SJ’S NOTE:

• Adjust the amount of green chillies according to your taste. I can’t handle spicy, so used just 1 :)
• It’s not a spicy red gravy… It’s mild brown one! And goes pretty well with simple rice dish too!