Sunday, November 23, 2008

Vegetable curry

This is supposed to be Jalfrezi. I am not sure if it is authentic enough. A search for the recipe resulted in so many variations. This was the second attempt. Any improvements will be most welcome.

Cauliflower - 50gms
Carrots - 50 gms
Beans- 25gms
Shelled Peas - 25gms
Capsicum - 50 gms
Onions - 3
Tomatoes - 4 medium
Paneer - 50 -100 gms
Almonds - 25 gms ( soak for 20 mins)
Ginger - 1"
Garlic paste - 1 tsp
Jeera - 1 tbsp
Dhania powder - 1 tbsp
Turmeric powder
Garam Masala powder - 1/4 tsp
Lime juice or vinegar- 1/2 tsp
Julienne the carrots, capsicum,beans
Slice onions and tomatoes
Finely dice the green chillies and ginger
Steam the cauliflower, beans, carrots, beans ( you could blanch them or even cook with little water in the microwave) till just tender.
Lightly saute the capsicum and keep aside.
In a wok brown part of the onions. Grind with soaked almonds to fine paste.
Take some oil.
Add jeera and brown.
Add the remaining onion, tomatoes, green chillie and saute well.
Add the steamed vegetables. Saute
Add the ground masala, and the powders.
You could if require at this stage add a little tomato puree ( optional)
Add the capsicum
Add salt. A little water and simmer till the required consistency.
Add the finely chopped ginger.
And grated paneer.
Just before removing from fire add lime juice.
The curry is ready to serve.

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