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Vegetable Jhalfraizee

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A simple yet spicy dish of mixed vegetables.

This recipe is from the book No Oil Cooking.

Preparation Time :26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Vegetable Jhalfraizee

Main Ingredients

Potatoes, Onions

Cuisine

Other

Course

Main Course-Veg

Level Of Cooking

Easy

Ingredients

  • 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.

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