Vegetable Jalfrezi
.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cauliflower florets
|
|
| 86.7 | ml/g |
carrots
julienned |
|
| 1 | each |
green bell peppers
diced |
|
| 115.6 | ml/g |
green peas
|
|
| 115.6 | ml/g |
almonds
|
|
| 57.8 | ml/g |
cashew nuts
|
|
| 1 | medium |
onions
chopped |
|
| 118 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
black pepper
|
|
| 1E+1 | ml |
chili powder
|
|
| 1 | large |
potatoes
boiled, diced |
|
| 1 | large |
tomatoes
diced |
|
| 1E+1 | ml |
mint leaves
|
*
|
| 1 | x |
salt
to taste |
*
|
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.
