I am over the top with my searching for new ideas. My Healthy Veggie Jaipuri was the result of a recipe I saved from watching REELS.Jump to Recipe
Maybe that is not so over the top but the amount of time that I watch food reels is over the top. I save so many recipes that I see on Instagram that I will never get to all of them. Seeing these reels helps me in two ways. First, I see similar recipes with different twists. Then, I combine the features that I like from each recipe. Second, as in this case, I see ideas that you generally do not see here in America. Since we love Indian food in my family, I get a lot of Indian reels in their native language. That is funny but it means that I see ideas that we do not typically see here in the States.
AUTHENTIC. Or am I just assuming that since I have not seen this recipe on a typical American Indian menu. Uniqueness notwithstanding, this recipe was delicious. I always say that I could be a vegetarian if I had to if all I ate was Indian food. The food has so much flavor and the vegetables are hearty. Some examples of my favorite vegetalbe Indian recipes include:
In my opinion, Indian cuisine is so flavorful because it is created with layers of flavor. Most Indian dishes (and for my Indian readers I am generally referring to North Indian food) begin with spices bloomed in oil. Then, a gravy is made and added to the spice mixture. Once that is blended, more spices are added. YUM! I have provided a fairly good step by step set of pictures that shows you this process.
The cast of characters.
Building the veggie jaipuri.
The Healthy Veggie Jaipuri plated.
Healthy Veggie Jaipuri
I used Instagram reels to find this delicious and healthy Indian recipe. My Healthy Veggie Jaipuri is sweet, spicy and yummy!
- 4 Whole Tomatoes diced
- 3 Whole Yellow onions diced
- 1 Whole Yellow pepper rough chop & divided
- 1 Whole Red pepper rough chop & divided
- 1/2 Head Green cabage
- 12 Ounces Green beans cut in half & divided
- 16 Ounces Paneer cubed
- 4 Whole Thai chilies diced
- 4 Cloves Garlic minced
- 3 Inches Ginger grated
- 4 Whole Dried kashmiri chilies
- 1 Tsp Kashmiri chili powder
- 2 Tsp Coriander seeds ground
- 2 Tsp Cumin powder
- 1 Tsp Cumin seeds ground
- 1 Tsp Turmeric
- 1 Tsp Ketchup
- 2 Tbsp Non-fat yogurt
- 4 tbsp Ghee
- 2 Tsp Fenugreek seeds ground
- 1 Tsp Canola oil
- 1/4 Cup Cilantro
Begin by heating the oil and browning the paneer. Set aside. Next, heat the ghee and add the onions and cook until brown. Next, add the rest of the vegetables, save for the cabbage and green beans and simmer for a couple of minutes. Add in the tomatoes, ginger and garlic followed by the spices. Mix well and simmer for 5 – 10 minutes.
Allow this mixture to cool before blending. Blend in batches in a vitamix. Return to the Dutch oven on medium heat. Now, add in the yogurt mixing well. Add in 1 cup water and mix well. Bring to a boil, and then, add in the cabbage, green beans and peppers that had been divided. Simmer for 5 minutes. Add in the cilantro and mix. Add in the paneer cubes – simmer on low heat for 1 or 2 mins warming the paneer. Finally, add the fenugreek (kasuri methi) mixing well.
Serve over basmati or jasmine rice or with naan.
Recipe adapted from Mary’s Kitchen – https://maryzkitchen.com/recipe/veg-jaipuri/
Also note, you can substitute arbol chilies for kashmiri chilies if you cannot find them.
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