Vegetable jalfrezi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cauliflower florets |
| 3 | ounces | Carrots, julienned |
| 1 | Green pepper, diced | |
| 4 | ounces | Green peas |
| 4 | ounces | Almonds |
| 2 | ounces | Cashews |
| 1 | medium | Onion, chopped |
| ½ | cup | Water |
| ½ | cup | Vegetable oil |
| 2 | teaspoons | Black pepper |
| 2 | teaspoons | Chili powder |
| 1 | large | Potato, boiled & diced |
| 1 | large | Tomato, diced |
| 2 | teaspoons | Mint |
| Salt, to taste | ||
Directions
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking.
Set aside.
Grind the almonds, cashews, and onions with water to create a smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings.
From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas