Vegetable Jalfrazie
Vegetable Jalfrazie
Beans – 100 gms
Mutter – 100 gms
Carrot – 100 gms
Green capsicum – 1
Red capsicum – 1
Yellow capsicum – 1
Baby corn – 100 gms
Mushroom – 100 gms (optional)
Potato – 1-2
Paneer – 250 g (optional)
Tomato – 1 , chopped lengthwise
Tomato – 2, finely chopped
Tomato sauce – 2 tbsp
Onion – 1 cut into cubes
Onion – 1 finely chopped
Ginger-garlic paste – 1 tbsp
Dhania powder – 1 tsp
Red chilly powder – 1 tsp
Kashmiri red chilly powder – 1 tsp
Pepper powder – ½ tsp
Turmeric powder – 1 tsp
Kasuri methi – 1 tbsp
Garam masala powder – 1 tsp
Corriander leaves, for garnishing
Salt
Oil
Cut the vegetables length wise.
Heat oil in a kadai and stir fry the vegetables, tomato and cubed onion, with some salt and turmeric powder on high flame for 5-7 minutes. Capsicum should be put last as it cooks fast.
In another kadai, heat oil, add jeera, let it crackle, add ginger-garlic
paste, let it brown, add chopped onions. When brown add all the dry masalas and
kasuri methi. Add chopped tomatoes and salt. Let it cook well. Add the tomato
sauce and saute. Now add the stir-fried vegetables and blend well. Lastly add
the paneer. Garnish with coriander leaves. Serve with Roti/Phulkas.
![Vegetable Jalfrazie](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9LOzplC1bNXuPKGq-JbNFW5P60eKT5oho6pCsZFAUuoEPGpLA2iyUtUXOYXnlsNdpI0TmFX3AqsaT7Oert-qjgk8MOcWfXidbPzAHk6tE21zZlNySyYddvrBojMJCN749VxRzezICkqy/s72-c/1615824673408259-0.png)
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