Serves: 1


A medium heat Rajasthani dish, the Jaipuri is very simple to prepare and very tasty. The mint sauce adds a wonderful sweetness to the dish, if you prefer it a little more savoury, just use dried, chopped mint. To change between mild, medium and hot, simply vary the quantity of chilli powder used.


  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 1 tsp. Cumin powder
  • 2 tsp. Chilli powder
  • 1 tsp. Ground fennel seeds
  • 1 tsp. Mint sauce
  • 2 tbsp. Yoghurt
  • 1 tbsp. Double cream
  • 1 tomato, diced.
  • 2 tbsp. Coriander, chopped


Heat the oil in a hot pan, then add the garlic and ginger paste, stir for a few minutes until cooked. Now add the dry spices, including the ground fennel seed, salt and the chopped tomato, mix well for a minute or so before adding half of the base gravy. Add the precooked meat or vegetables and the rest of the base gravy, cook for a few minutes until it begins to thicken, then add the yoghurt. Again allow it to thicken for a minute or two before adding the cream, mint sauce and chopped coriander. Stir well and then serve.

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