Vegetable Jalfrezi
- 3 oz Cauliflower florets
- 3 oz Carrots, julienned
- 1 Green pepper, diced
- 4 oz Green peas
- 4 oz Almonds
- 2 oz Cashews
- 1 md Onion, chopped
- 1/2 c Water
- 1/2 c Vegetable oil
- 2 ts Black pepper
- 2 ts Chili powder
- 1 lg Potato, boiled & diced
- 1 lg Tomato, diced
- 2 ts Mint
- Salt, to taste
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper,
and green peas and blanch for 3 to 5 minutes. Drain the vegetables and
plunge them into a bowl of ice water to stop cooking. Set aside.
Grind the almonds, cashews, and onions with water to create a smooth paste.
In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2
to 3 minutes. Add the pepper and chili powder, then the blanched
vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese).
Continue stirring while heating through. Add mint and salt. Makes 4 to 6
servings.
From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
and green peas and blanch for 3 to 5 minutes. Drain the vegetables and
plunge them into a bowl of ice water to stop cooking. Set aside.
Grind the almonds, cashews, and onions with water to create a smooth paste.
In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2
to 3 minutes. Add the pepper and chili powder, then the blanched
vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese).
Continue stirring while heating through. Add mint and salt. Makes 4 to 6
servings.
From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
