INGREDIENTS
Veg Jaipuri
Serving - 5
Cashews - 1 1/2 tablespoons
Poppy seeds - 1 teaspoon
Water - 50 millilters
Water - 700 milliliters
Green peas - 60 grams
Green beans - 70 grams
Carrot - 70 grams
Oil - 2 teaspoons
Cumin - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Dry red chillies - 3 grams
Ginger - 2 teaspoons
Garlic - 1 tablespoon
Green chillies - 2 teaspoons
Onion - 70 grams
Tomato - 220 grams
Water - 300 milliliters
Oil - 1 tablespoon
Paneer - 140 grams
Ghee - 1 1/2 tablespoons
Cloves - 4 pods
Bay leaf - 1
Ginger garlic paste - 1 teaspoon
Onion - 70 grams
Tomato -80 grams
Yogurt - 50 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Bell pepper - 130 grams
Water - 200 milliliters
Fresh cream - 2 tablespoons
Dry fenugreek - 1 teaspoon
Coriander - 2 teaspoons
Coriander - for garnish