Friday, August 15, 2014

Vegetable Jalfrezi




Carrots(chopped) 2 Onion (grated) 1 Onion (cut in fine rings) 1 Cauliflower (cut in small pieces): small 1 Red capsicum (chopped) 1 Peas 1/2 Cup Tomato (chopped) 1 Potatoes (chopped) 2 Beans (chopped) 10 Almonds (powdered) 5 Cashew nuts (powdered) 5 Ginger (chopped) Slice 1 Garlic (chopped) 3 Cloves Cumin seeds 1/4 Teaspoon Red chilli powder 1/4 Teaspoon Coriander powder 1/4 Teaspoon Lemon juice 1 Teaspoon Cooking oil 4 Tablespoons Garam masala 1/4 Teaspoon Coriander leaves (chopped) 1/2 Bunch


Heat oil in a shallow pan and add cumin seeds and let them splutter. Add grated onion. Let it brown. Add ginger and garlic and let it sauté for about 30 seconds. Add red chilli powder, coriander powder and lemon juice. Fry for about a minute. Add cashew nuts and almonds, mix well and cook for another minute. Now add chopped potatoes, carrots, beans and cauliflower to the pan. Mix well and cover on medium flame until they become tender. Remove cover and add chopped capsicum, peas and tomatoes. Mix well and let them cook for a while until the tomatoes become very tender. Add salt when cooked, add onion rings and mix thoroughly. Add garam masala, and garnish with fresh coriander leaves. Serve hot with roti or paratha.

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