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Veg jaipuri recipe | how to make mix veg jaipuri | restaurant style mix veg jaipuri

Mix veg jaipuri is a delicious mixed vegetable curry made with mixed vegetables and paneer cubes in a tomato onion-based gravy which is topped with roasted urad dal papad. The gravy is made using authentic rajasthani / jaipuri style spice paste. It tastes great when served with naan, and chapatti but can also be served with rice too. This recipe is easy and yields the perfect restaurant-style veg jaipuri at home. Do try this!

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Veg jaipuri recipe | how to make mix veg jaipuri | restaurant style mix veg jaipuri

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry
Cuisine Indian
Servings 4 servings


For tomato-onion gravy

  • 2 tbsp oil
  • 4 medium size slice onion
  • 1 inch chopped ginger
  • 5 cashews
  • 1 tbsp watermelon seeds
  • 5 medium size chopped tomatoes
  • Salt to taste

For mix vegetables

  • 3 tbsp oil
  • 2 medium size diced potatoes
  • ½ cup cauliflower florets
  • ½ cup capsicum
  • ½ cup carrot
  • ½ cup French beans
  • ½ cup green peas
  • 200 g paneer cubes

For red chilli paste

  • 4 soaked kashmiri dry red chilli + water
  • 4 garlic cloves

For mix veg jaipuri

  • 2 tbsp ghee
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 cloves
  • 2 cardamoms
  • 1 bay leaf
  • 1 inch cinnamon
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • ¼ tsp turmeric powder
  • Onion-tomato puree
  • Sauté veggies and paneer
  • 1.5 cup hot water
  • Salt to taste
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp lemon juice
  • Some coriander leaves
  • Garnish: Urad dal papad pieces


  • In a pan, add oil and onion slices. Sauté onion till it becomes slightly brown and caramelizes.
  • Now add chopped ginger, cashew, watermelon seeds, and chopped tomatoes. Mix well and cook till tomatoes become soft.
  • Cool down the mixture and grind it into a smooth paste. Tomato-onion paste is ready, Keep it aside.
  • Now in a pan, add oil, potato cubes and cauliflower florets. Sauté it on high flame till it becomes soft and slightly crispy layer on it.
  • Then add capsicum, carrot, French beans and green peas. Sauté all vegetables on high flame till they slightly shrink and cook properly. Take it out into a plate and keep it aside.
  • Now in the same pan, roast paneer cubes till it is slightly golden brown from both sides. Take it out into a plate and keep it aside.
  • In a mixture jar, add kashmiri red chilli and garlic cloves. Grind it into a smooth paste. Keep it aside.
  • In a pan, add ghee and oil. Now add cumin seeds, cloves, cardamom, bay leaf and cinnamon stick. sauté for a minute.
  • Now add red chilli garlic paste and sauté till oil separates from the sides.
  • Then add red chilli powder, coriander powder and turmeric powder. Mix well.
  • Add tomato-onion gravy and cook till all water from the gravy is absorbed and oil is separated from its sides.
  • Now add sauté veggies and paneer cubes. Mix well.
  • Then add 1.5 cups hot water and salt. Mix well.
  • Cover and cook gravy for 3-4 minutes.
  • Now add kasuri methi and garam masala. mix well.
  • Switch off the gas and add lemon juice and some coriander leaves. mix well.
  • Garnish mix veg jaipuri with roasted urad dal papad pieces.
  • Serve mix veg jaipuri with paratha or butter naan.


  • sauté all vegetables on high flame till they become soft and slightly crunch on them.
  • dry kashmiri red chilli and garlic paste give a nice color to sabji.
  • roasting of dry masala gives a nice flavor to sabji.
  • Additions of hot water maintain the temperature of sabji.
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