Vegetable Jalfrezi
Ingredients| 3 oz cauliflower florets 3 oz carrots, julienned 1 green pepper, diced 4 oz green peas 4 oz almonds 2 oz 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 1 salt, to taste |
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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
Servings:
4
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