Wednesday, November 21, 2012

Vegetable Jalfrazi

Who don't love typical punjabi food? I love it. But without butter or ghee or cream in it. That's what I tried to do when ever I am making any gravy dishes from there. If it's not necessary I don't add those heavy ingredients in my food. This is my version of Vegetable Jalfrazi. You can add your choice of vegetables. In my house we (means my husband) eats only certain vegetables, I have to play with those only.

2 cups of mixed vegetables ( I took cauliflower, green capsicum, carrot, soya nuggets, frozen green peas, french beans)
1 chopped onion
1 chopped tomato
1 tsp Ginger , garlic, green chili paste
salt to taste
1 tsp jeera
2 tsp oil
5-6 slices of ginger

To make gravy you need to put it in blender and make a paste out of it.
10 cashews
1 tsp milk powder
1 tsp each chili powder, coriander powder
1 tomato puree
1 tsp kasoori methi
1 tsp khas khas


Heat oil in non stick pan, add jeera in it. When it changes it color, add onion in it.
cook onion becomes light brown, add chopped tomato, along with ginger, garlic , chili paste.
Cook till oil floats on top.
Add the paste and cook it for 2 minutes.
Add vegetable in it and add 1 cup of water and salt  and put lid on it and cook till it reach desired consistency of your liking. I like thick gravy so I cook long. If you like thin or runny gravy you can cook less.

Before serve it put slices of ginger and serve it hot with jeera rice, raita , roti or naan. Choice is yours.

Sumee's Culinary Bites: Bon Vivant #10 - Festive Feast


Thank you for stopping by at my blog. Your comments are very valuable for me so drop me a line.

Related Posts Plugin for WordPress, Blogger...