Thursday, 20 September 2012

Vegetable Jalfrezi

This popular dish is a medley of seasonal vegetables in a spicy tomato sauce. Certainly a delicious way to eat your veggies.

What you'll need..
  • 8 Baby carrots, cut into chunks
  • 10 -12 Green beans, French cut
  • 1 Cup cauliflower florets
  • 1 Small potato, cut into chunks 
  • 1 Medium red or green bell pepper, cut into chunks
  • 1/4 Cup green peas
  • 1/4 Cup corn
  • 1 Medium onion, cut in chunks
  • 1 Large tomato, pureed
  • 1 Tbsp ketchup
  • 2 -3 Dry red chilies, chopped
  • 1 Heaping tbsp ginger-garlic paste
  • 1 Tsp cumin seed
  • 1 Tsp Kasoori methi (dried fenugreek leaves)
  • 1 Tsp red chili powder
  • 1 Tsp coriander powder
  • 1/2 Tsp garam masala powder
  • 1/4 Tsp turmeric powder
  • 1 Tsp lemon juice
  • 3 Tbsp oil
  • Salt to taste 
How to..
  • Boil the carrots, beans, potato and cauliflower florets in water till they are semi cooked. Drain and set aside.
  • Heat 2 Tbsp oil in a non stick pan. Add the onions, bell pepper, peas and corn and fry for 3-4 minutes till the onions turn translucent. Now add the semi-cooked vegetables and salt and fry for another 3-4 minutes. Remove from heat and set aside.
  • In the same pan, heat the remaining oil. Add cumin seeds, dried red chillies and ginger-garlic paste and fry for 12-15 seconds.
  • Add tomato puree, ketchup, turmeric, chilli, coriander, garam masala, a little salt and kasoori methi crushed into a coarse powder. Mix well and cook on low to medium heat for 3-4 minutes till the oil starts to separate.
  • Add the veggies and mix well. 
  • Add 1/4 cup water and lemon juice mix well. Continue to cook for 3-4 minutes till the water evaporates and the spices get absorbed into the veggies. Serve hot with rotis. 
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