Vegetable Jalfrezi
.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces | cauliflower florets |
|
| 3 | ounces |
carrots
julienned |
|
| 1 | each |
green bell peppers
diced |
|
| 4 | ounces | green peas |
|
| 4 | ounces | almonds |
|
| 2 | ounces | cashew nuts |
|
| 1 | medium |
onions
chopped |
|
| ½ | cup | water |
|
| ½ | cup | vegetable oil |
|
| 2 | teaspoons | black pepper |
|
| 2 | teaspoons | chili powder |
|
| 1 | large |
potatoes
boiled, diced |
|
| 1 | large |
tomatoes
diced |
|
| 2 | teaspoons | mint leaves |
*
|
| 1 | x |
salt
to taste |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
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.
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