Vegetable Jalfrezi

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.