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                                  ½ no

Capsicum Small Cut into Juliennes                                 ½ no

Salt to taste

Turmeric Powder                                                             ¼ teaspoon

Red Chilli Powder                                                            ¼ teaspoon

Roasted Papad                                                                2 nos

Method

For the Curry

1. In a Kadai take two tablespoons of Ghee and heat.
2. Add a pinch and hing.
3. Add Cumin seeds and sauté for a few seconds.
4. Add dried red chilli broken into smaller pieces
5. Add onions and sauté for about four to five minutes.
6. Now add the ginger and garlic paste and sauté for about two to three minutes
7. Now add the tomatoes and sauté.
8. Sprinkle salt and cook until the tomatoes are slightly mashed.
9. Keep adding little water in between so that onions/tomatoes do not stick to the bottom of the kadai.
10. Add Coriander powder, Garam masala powder, Red Chilli powder, Turmeric Powder, Ginger Juliennes and slit green chillies, sauté for about five to six minutes on medium flame.
11. Add Cashewnut paste and cook for about
12. Add yoghurt and cook further for about three to four minutes.
13. Now add little water as required to get the right consistency.
14. Finally add fresh cream, mix well and add in all the vegetables.
15. Set aside

For the Cabbage

1. In a pan heat 1 tablespoon of ghee.
2. Add ½ teaspoon of cabbage and stir-fry for about 10 seconds.
3. Add the cabbage juliennes, capsicum juliennes and stir-fry for about 30 seconds.
4. Now add salt to taste one fourth teaspoon of Turmeric powder, Red chilli powder and cook for about 30 seconds.
5. Remove

To Serve

1. Add the Mixed Vegetable in a serving plate
2. Top it with the stir fried cabbage.
3. Crush some roasted papad on top.
4. The Vegetable Jaipuri is ready, serve hot.