Healthy Veggie Jaipuri
I used Instagram reels to find this delicious and healthy Indian recipe. My Healthy Veggie Jaipuri is sweet, spicy and yummy!
Ingredients
- 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
Instructions
-
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.
Enjoy!
Recipe Notes
Recipe adapted from Mary's Kitchen - httpss://maryzkitchen.com/recipe/veg-jaipuri/
Also note, you can substitute arbol chilies for kashmiri chilies if you cannot find them.