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Published: Dec 11, 2013 · Modified: Mar 28, 2023 by Sandhya Ramakrishnan · This post may contain affiliate links

Vegetable Jaipuri | Sabz Jaipuri - Mixed Vegetable Curry

Name: Vegetable Jaipuri | Sabz Jaipuri - Mixed Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups Mixed vegetables (chopped – I used potatoes, carrots, peas and beans); ½ tsp Turmeric powder; 1 tsp Red chili powder; 4 Cloves; 1 small Cinnamon stick; to taste Salt; 1 tbsp Oil/ghee; to garnish Cilantro; 1 tbsp Jeeragam/cumin seeds (dry roasted); 1 tbsp Dhaniya/coriander seeds (dry roasted); 10 pieces Cashew nuts; 1 medium Onion; 2 Tomato

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Vegetable Jaipuri is very simple and needed very few basic spices. Also called Sabz Jaipuri, I served this with some parathas and the kids loved it. It takes only 30 minutes to make this and hence a good recipe for busy days.

For the second week of the blogging marathon, the theme is regional recipes with course-wise meals. For this, we have to choose a region in India and make 3 different courses for the next three days.

For this month’s IFC group, Manjula of Desi Fiesta made several amazing and mouthwatering dishes to choose from. I had made her Moong dal kachori and Aate ka halwa a few days back and we loved it.

So when I was thinking of what region to choose for this week, I came up with the idea of making the recipes from the Marwad region of Rajasthan. Thanks to Manjula for taking us on an amazing palate-tickling journey through her hometown region.

I had brought a new serve ware that day and I was taking pictures of the subzi served in the new dish. It so happened that the very same day, my son came home from school with this cute little pan made by him of clay.

He was attending an after-school art program in school called creative clay and he had made this clay pot and a tiny ladle to go with it for me. It was so cute and the shape was perfectly like the new serve ware that I had brought earlier in the day.

Below is the picture of both our dishes! My blogging and cooking sure do have a lot of impacts (mostly positive) on my kids. This evening my little three-year-old bought my set of measuring cup cutouts that he had colored from school. He told me, Amma these are for your repices (recipes).

Preparation time – 10 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients to make Vegetable Jaipuri – (serves 4-6)

Mixed vegetables – 3 cups (chopped) – I used potatoes, carrots, peas, and beans
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Cloves – 4
Cinnamon stick – 1 small
Salt – to taste
Oil/ghee – 1 tbsp
Cilantro – to garnish

To grind into masala –

Jeeragam/cumin seeds (dry roasted) – 1 tbsp
Dhaniya/coriander seeds (dry roasted) – 1 tbsp
Cashew nuts – 10 to 12 pieces
Onion – 1 medium
Tomato – 2 or 3

Procedure to make Sabz Jaipuri –

In a small pan dry roast the dhaniya and jeera until aromatic and then grind it into a smooth paste along with the other ingredients mentioned under masala adding little or no water.

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 chopped vegetables and fry for about 10 minutes. Also, add the salt needed.

Now add the ground masala, turmeric powder, and red chili powder and mix well.

Also, add about 1 cup of water and cook the Sabz Jaipuri covered until the vegetables are cooked.
Garnish the Vegetable Jaipuri with cilantro and serve warm!

Other Subzi Ideas

If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter

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