Vegetable Jalfrezi Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Cauliflower florets,
3 ounce: Carrots, julienned
1: Green pepper, diced
4 ounce: Green peas,
4 ounce: Almonds,
2 ounce: Cashews,
1 medium: Onion, chopped
1/2 cup: Water,
1/2 cup: Vegetable oil,
2 tsp: Black pepper,
2 tsp: Chili powder,
1 large: Potato, boiled & diced
1 large: Tomato, diced
2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp