The medley of fresh, seasonal vegetables, along with a unique blend of fresh masala/spices creates a symphony of flavors. I serve the veg Jaipuri with fragrant basmati jeera rice or warm pulka rotis (Indian bread), and it offers a taste of tradition and a glimpse into the royal heritage of Jaipur.
Why make Veg Jaipuri?
If you want to experiment with the unique flavor of the cuisine of Rajasthan, this is one curry to try. The blend of spices that we use is very different from the typical curries that we make and it is delicious. I love that this vegetable Jaipuri curry is very customizable. We can add as many or as few varieties of vegetables. We can serve this with rice or roti. It is a very quick and easy subzi recipe. The veg Jaipuri is big on flavors but does not need any fancy spices. We use prevalent Indian spices to create this delicious curry.
Explore Rajasthani cuisine
I love the flavors and the variety of recipes from Rajasthan and have made many recipes from the region. My favorite is this Rajasthani Thali, a complete meal that I made with unique recipes that showcase the state. The platter included -
Goond/Gond Ki laddu Baati Dal Panchmel Subzi Gatte ki Kadhi with rice Dhana wadi/Moong wadi curry Bajiri ki roti Makkai ki roti Matta/Boondi chaas Kesar malai Lassi
If looking to make an appetizer from the state, this Moong Dal Pakoda/vada will become your instant favorite. Also when making a quick tea/coffee combination, I love to make this Moong dal kachori and Atte ka sheera. It always is a crowd-pleaser and the combination is amazing. Rajasthan cuisine also has a wide array of flatbreads/paratha. This Bikaneri Chana dal paratha is one of my favorites and it is loaded with healthy lentil filling making it a protein-rich recipe. And then to finish the meal, this delicious Lapsi is a must-try recipe. Made with broken wheat, jaggery, and ghee, this is a mouthwatering dessert that is rich in flavor and truly showcases Rajasthani cuisine.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Vegetables - I use a mix of different vegetables. The vegetables I most commonly use are potatoes, carrots, beans, green peas, cauliflower, and corn. We could add bell pepper to the mix. Along with these, we will be using onion, tomato, green chilies, ginger, and garlic. Whole spices - We will be using coriander seeds (Dhaniya), cloves (krambu), cinnamon. Spice powder - I used red chili powder and garam masala in the vegetable Jaipuri recipe. Cashewnut - Cashewnuts give the curry a creaminess. Fresh cream - Optional, but I highly recommend using a little in the end to garnish. Oil or ghee - I like to use ghee to give it authentic flavor and richness, but if making it vegan, skip the ghee and use oil instead. Kasoori methi - Love using a little kasoori methi / dry methi in the end as it adds a lot of flavor. This is optional and can be skipped if you don’t have kasoori methi. Use cilantro instead to garnish.
Step-by-step process
Make the Jaipuri Masala - In a small pan, heat a teaspoon of oil or ghee and fry the coriander seeds, green chilies, and cashews until aromatic. Let it cool down and then grind it into a smooth paste and keep it aside. Make the onion-tomato paste - Blend onion, tomato, ginger, and garlic together into a smooth paste. Chop the onion and tomato into chunks for ease of grinding. Par-boil the vegetables I like to parboil the vegetables as it makes it easier and quicker. Chop the vegetables into desired-size pieces. We could cook them in the microwave, or Instant Pot. We could also cook the vegetables in boiling water for a couple of minutes and then drain. Make sure not to make the vegetables mushy. Just cook until ¾th done. To make the veg Jaipuri In a wide pan, heat the oil/ghee. Add the cinnamon stick and cloves to it and fry till aromatic (about a minute or so). Now add the ground onion-tomato mixture and saute for 5 minutes. Add the red chili powder and garam masala and keep frying the masala until it starts to become aromatic and releases oil. This will take a good 10 minutes in medium heat. Now add the par-boiled vegetables to the masala and mix well. Adjust the consistency of the curry by adding more water as needed. Add ground Jaipuri masala paste and salt needed. Let the vegetable Jaipuri simmer until the flavors combine (about 10 minutes). Add fresh cream and kasoori methi at the end. Serve hot with roti or rice.
How to serve Vegetable Jaipuri
I love to make Veg Jaipuri along with Roomali roti or Avocado paratha. Most of the time I just make some hot pulkas and the curry pairs perfectly with it. Vegetable Jaipuri along with some dal is a great combination to serve with simple vegetable pulao or with peas pulao. Veg Jaipuri can be served for lunch or dinner and it can be a great addition to a Rajasthani Thali spread.
Expert tips
Parboiling vegetables saves a lot of time when making vegetable Jaipuri. Make sure to cook them just until ¾th done or else they will become mushy. Use just a handful of different vegetables to get the maximum flavor. We could also add some paneer in the end when making Veg Jaipuri. Chop the vegetables into even pieces for uniform cooking. If fresh ginger and garlic are not available, add 2 teaspoons of ginger-garlic paste.
Frequently asked questions
More mixed vegetable recipes
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