Vegetable Jalfrezi

This popular dish is a medley of seasonal vegetables in a spicy tomato sauce. Certainly a delicious way to eat your veggies.

What you'll need..

• 8 Baby carrots, cut into chunks
• 10 -12 Green beans, French cut
• 1 Cup cauliflower florets
• 1 Small potato, cut into chunks 
• 1 Medium red or green bell pepper, cut into chunks
• 1/4 Cup green peas
• 1/4 Cup corn
• 1 Medium onion, cut in chunks
• 1 Large tomato, pureed
• 1 Tbsp ketchup
• 2 -3 Dry red chilies, chopped
• 1 Heaping tbsp ginger-garlic paste
• 1 Tsp cumin seed
• 1 Tsp Kasoori methi (dried fenugreek leaves)
• 1 Tsp red chili powder
• 1 Tsp coriander powder
• 1/2 Tsp garam masala powder
• 1/4 Tsp turmeric powder
• 1 Tsp lemon juice
• 3 Tbsp oil
• Salt to taste 

How to..

• Boil the carrots, beans, potato and cauliflower florets in water till they are semi cooked. Drain and set aside.
• Heat 2 Tbsp oil in a non stick pan. Add the onions, bell pepper, peas and corn and fry for 3-4 minutes till the onions turn translucent. Now add the semi-cooked vegetables and salt and fry for another 3-4 minutes. Remove from heat and set aside.
• In the same pan, heat the remaining oil. Add cumin seeds, dried red chillies and ginger-garlic paste and fry for 12-15 seconds.
• Add tomato puree, ketchup, turmeric, chilli, coriander, garam masala, a little salt and kasoori methi crushed into a coarse powder. Mix well and cook on low to medium heat for 3-4 minutes till the oil starts to separate.
• Add the veggies and mix well. 
• Add 1/4 cup water and lemon juice mix well. Continue to cook for 3-4 minutes till the water evaporates and the spices get absorbed into the veggies. Serve hot with rotis. 

      Follow/Like us on facebook at https://www.facebook.com/DiningWithTheChanders