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.