How to make Vegetable Jhalfraizee -
A simple yet spicy dish of mixed vegetables.
This recipe is from the book No Oil Cooking.
Vegetable Jhalfraizee Recipe Card
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!
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
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
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.
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.
Add carrot, French beans, cauliflower florets and toss. Add paneer and toss. Sprinkle garam masala powder and serve hot garnished with coriander leaves.