VEGETABLE JAIPURI | वेज जयपुरी रेस्टोरेंट स्टाइल | Chef Harpal Singh

Recipe Subz Jaipuri Ingredients Quantity Ghee 2 Tablespoon Hing/Asafoetida a pinch CUmins Seeds 1 teaspoon Dried Red Chillies 2 nos Onion medium sized chopped 2 nos Ginger and Garlic Paste 1 Tablespoon Tomatoes Chopped Small 3 nos Salt to taste Water as required Coriander powder 2 Tablespoon Garam Masala powder 1 teaspoon Red Chilli Powder 1 teaspoon Turmeric/Haldi Powder 1 teaspoon Ginger Juliennes cut from 1 inch Green Chilli Slit 4-5 nos Cashewnut paste made from 8 cashewnuts Yoghurt 3 Tablespoon Cream 3 Tablespoon Carrot cut into cubes and Boiled 1 small French Beans cut into Cubes and Boiled 6-8 nos Green Peas Frozen ¼ cup Small Cauliflower cut into florets 1 small (150 gms) Capsicum Small cut into Juliennes ½ no Paneer/Cottage cheese 100 gms For Cabbage Ghee 1 Tablespoon Cumin ½ teaspoon Cabbage Small Cut into Juliennes