Wednesday, July 31, 2013

Vegetable Jalfrezi

An Authentic Vegetable Jalfrezi Recipe

Vegetable Jalfrezi is a central Asian Cuisine. When cooked with Indian herbs and spices; it guarantee to please your taste buds.You can keep it stir fried or with gravy. Lots of veggies with boats of local herbs. AH! Even the thought of Vegetable Jalfrezi fills my mouth with its scrupulous taste. Positive part of this dish is you can add as many as variety and quantity of vegetables. Many people prefer to buy the Vegetable Jalfrezi ready made curry or paste. I prefer the home made one. See the recipe and let me know it turns out.

Note Down The Ingredients

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  • 1 Large Carrot, Cut Lengthwise
  • 10 -15 French Beans
  • 1/2 Cup Cauliflower
  • 3 Psc Babycorn
  • 2 Medium Red Bell Pepper
  • 1/2 Cup Green Peas
  • 2 Medium Onions, Sliced
  • 2 Medium Tomatoes, Chopped
  • 2 Teaspoons Ground Coriander
  • 2 -3 Green Chilies, Slit
  • 2 Inches Piece Ginger, Chopped
  • 6-7 Garlic Pieces, Chopped Or Grinded
  • 1 Teaspoon Cumin Seed
  • 2 Teaspoons Kasoori Methi
  • Red Chili Powder To Taste
  • 1 Teaspoon Garam Masala Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1 Tablespoon Olive Oil
  • 100 G Cottage Cheese
  • Salt To Taste

Method To Prepare

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  1. Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.
  2. Steam all the veggies except capsicum.
  3. Heat oil in a pot. Add cumin seeds and allow to splutter.Add green chillies, onions, ginger and garlic. Stir fry until pinkish brown.
  4. Add tomatoes. Saute. Add masala powders red chilli, garam masala,turmeric and salt. Cook till the oil separates from the masala.
  5. Add water for gravvy according to the requirement. Bring it to boil.
  6. Add the steamed veggies into this masala mixture also the capcicum.
  7. Mix it well and stir it well. Cover it. Cook for 5 minutes in low flame.
You can serve it with poppadums or fluffy rice. Garnish with a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

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