How to make Vegetable Jhalfraizee - A simple yet spicy dish of mixed vegetables.

This recipe is from the book No Oil Cooking.

Main Ingredients : Potatoes (आलू), Onions (प्याज़ )

Cuisine : Punjabi

Course : Main Course Vegetarian

Vegetable Jhalfraizee Recipe Card

Vegetable Jhalfraizee
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Vegetable Jhalfraizee checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Achari Kumbh, Mushroom Polenta with Grilled Vegetables, Paneer Jhalfraezi, Safed Aloo.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Jhalfraizee Recipe

  • Potatoes cut into ¼ inch thick oval shaped slices 2 medium

  • Onions halved and thickly sliced 2 medium

  • Green capsicums cut into 2 inch x ¼ inch x ½ inch pieces 2 medium

  • Carrot cut into 2 inch x ¼ inch x ½ inch pieces, boiled 1 large

  • French beans cut into 2 inch x ¼ inch x ½ inch pieces, blanched 10

  • Cauliflower separated into florets, blanched 1/4 small

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken into 2 2

  • Vinegar 2 tablespoons

  • Tomatoes pureed 4

  • Tomato ketchup 1/3 cup

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Ginger cut into thin strips 2 inch pie

  • Salt to taste

  • Skimmed milk cottage cheese (paneer) cut into 2 inch x ¼ inch x ½ inch pieces 100 grams

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat a non-stick pan and broil cumin seeds and red chillies until the seeds change colour. Add vinegar and two tablespoons of water and cook till slightly reduced. Add tomato puree, tomato ketchup and cook for two to three minutes.

Step 2

Add red chilli powder, turmeric powder, ginger julienne, potato pieces, salt and one cup of water and cook for two to three minutes. Add onion and capsicum and continue to cook for another two to three minutes.

Step 3

Add carrot, French beans, cauliflower florets and toss. Add paneer and toss. Sprinkle garam masala powder and serve hot garnished with coriander leaves.