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

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