vegetable jalfrezi

INGREDIENTS:

Water for boiling vegetables.
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup, chopped
Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger Garlic paste  – 2 tsp,
Tomato puree– 1/2 cup
Capsicum – 1/2, chopped into bite size pieces
Frozen or fresh  Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste

 
METHOD:
 
1. Bring pot of water to boil.
 

 

2. Add Salt and Turmeric Powder.

 

3. Add Cauliflower and Carrots.

4. Let them boil for 3 minutes.

5.. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.

(ICE CLOD WATER)

6 . Drain and keep aside after 1-2 minutes.

7 . In a non-stick pan,

8.  Add  1 Tbsp Oil and heat it.

9 . Add Onions and cook 2-3 minutes until light golden.

10 . Add Ginger and Garlic and saute for 1 minute.

11 . Add Tomato puree .

12.  And cook until the oil separates.

13 . Add Bell Pepper.

14.  And Green Peas and cook for 2-3 minutes.

15 . Add Cauliflower and Carrots.

16. Add Salt, Powdered Coriander.

17. Now add  Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.

18 . Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.

19 . Add Tomato and mix. Cook for 1-2 minutes.

20 . Sprinkle Lemon/Lime Juice.

21. Mix well nicely and add coriander leaves.

22 . Serve hot with roti, chapati , naan or side dish for sambhar..............

 
NOTE FOR CRUSHING CORIANDER:
1. Heat a small pan.
 

 
2. Add 2tsp coriander seeds.
 

 
3. And dry roast nicely.
4. Keep aside and let it cool.
5. Keep them in motar and pestol.
 

6. Crush nicely with hand and add to the curry  it gives very nice aroma to the jalfrezi.