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Recipe

Eshaa Green Valley Omega Travels
Vegetable Jalfrezi

By: Admin
Region: Indian
Dish:Vegetarian - Others
Servings: 4
Time to Prepare: 35 Mins

Ingredients

3 tablespoons Oil
1/2 teaspoon Cumin seeds
1 Green Chilli slit lengthwise
1 teaspoon Ginger-Garlic paste
2 Onions sliced (medium)
1 tablespoon Tomato Ketchup
3 tablespoons Tomato Puree or 2 tbsp tomato paste
1 teaspoon Red Chilli powder
1/4 teaspoon Turmeric or Haldi powder
1/2 Green Bell pepper sliced
1/2 Red Bell pepper sliced
1/2 Yellow Bell pepper sliced
1 Roma Tomato sliced
1/2 cup Baby corn sliced diagonally
1/2 cup Carrots cut into thick julienne
1/2 cup French Beans sliced diagonally into 2 pieces
1/2 cup Cauliflower Florets
1/4 cup Sweet Corn kernels
1/2 cup Paneer cut into long pieces
2 teaspoons Salt or to taste
1/2 teaspoon Garam masala
1/8 teaspoon Nutmeg ground
1/8 teaspoon Green Cardamom ground
2 tablespoons Kasuri Methi dry roasted and crushed
4 tablespoon Fresh Coriander chopped

Directions

Start by blanching the baby corn, carrots, beans, cauliflower and corn kernels and keep aside.

Heat oil in a wok or frying pan. Add cumin seeds, once they splutter add the slit green chilli. Let the chilli fry for 15 seconds, then add the ginger- garlic paste. Cook for half a minute.
Next add the sliced onions and saute till translucent.

All tomato ketchup and tomato puree to the pan followed by turmeric and red chilli powders. Saute for a minute, stirring all the time.

Add the sliced bell peppers and sliced tomato to the frying pan and saute together for 2 minutes.

Add the blanched and drained vegetables, salt, garam masala, nutmeg powder, cardamom powder and kasuri methi.
Add a tablespoon of water, mix and cook covered on a slow flame for a couple of minutes.

Add the paneer and saute for a minute.
Serve hot garnished with more fresh coriander.

Comments

Mildly spiced but tasty curry is a great way to pack fresh or frozen veggies.

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