November 17, 2011

Vegetable Jalfrezi

I have tried many a side dishes for roti's, but never a mixed vegetable gravy. It had been haunting me for a long time, until today. I tried this recipe from a cookbook and luckily it turned out well. Being separated from the family, my hubby decided that the menu's in Bangalore where the family is and in KL will be the same to the extent we can manage. And so we did on day 1, since the new deal. A simple vegetable Jalfrezi!!

Potato - 1
Carrot - 1
Beans - 5
Bell Pepper - 1
Onion - 2
Tomato - 2
Ginger - 1/2 inch
Garlic - 2 pods
Cashew Nuts - 5
Cardamom - 1 pod
Cloves - 2
Cumin Seeds - 1 tsp
Red Chilli - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Dhaniya Powder - 1 tsp
Butter - 1 tbsp
Salt to taste

Boil cubed potato, beans and carrot and keep it aside.
Heat half the butter, saute half the onion, garlic, ginger, half the tomato and grind to a fine paste along with cashew nuts.
Heat remaining butter, add cumin seeds, red chilli, cardamom, cloves and saute cubed onions, bell pepper, tomato.
Add boiled vegetables, ground paste, salt, turmeric powder, red chilli powder, dhaniya powder and cook well till raw smell is gone. Add some water and simmer for 5 minutes till its a thick gravy.
Garnish with finely chopped coriander and lemon juice. You can add some cream to make it richer.

Bon Appetit!!