Vegetable Jhalfraizee

Ingredients list for Vegetable Jhalfraizee

• 2 medium 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
• 1 large Carrot cut into 2 inch x ¼ inch x ½ inch pieces, boiled
• 10 French beans cut into 2 inch x ¼ inch x ½ inch pieces, blanched
• 1/4 small Cauliflower separated into florets, blanched
• 1 teaspoon Cumin seeds
• 2 Dried red chillies broken into 2
• 2 tablespoons Vinegar
• 4 Tomatoes pureed
• 1/3 cup Tomato ketchup
• 1 1/2 teaspoons Red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 inch pie Ginger cut into thin strips
• to taste Salt
• 100 grams Skimmed milk cottage cheese (paneer) cut into 2 inch x ¼ inch x ½ inch pieces
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped

Method

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

Nutrition Info