Vegetable Jalfrezi
- Number of Servings: 8
Ingredients
2 Carrots8 - 9 Cauliflower Florets11 - 12 Green Beans2 Green Peppers - chopped1/2 cup Frozen Peas1 Tomato2 medium onions7-8 almonds7-8 cashews2 inches of fresh ginger root1 Garlic Clove1 tsp Cumin - ground1 tablespoon Chili powder1 tablespoon Coriander seed1/8 cup of lemon juice
Makes about 8 one cup servings
1. Cut vegetables into 1 inch pieces.
2. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add 1 cup water. Stir, cover and let boil for 4-5 minutes.
9. Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Serve hot.
Make with white rice or biryani rice
Number of Servings: 8
Recipe submitted by SparkPeople user PBAILEY20003.
1. Cut vegetables into 1 inch pieces.
2. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add 1 cup water. Stir, cover and let boil for 4-5 minutes.
9. Add green peppers, tomato, green peas and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Serve hot.
Make with white rice or biryani rice
Number of Servings: 8
Recipe submitted by SparkPeople user PBAILEY20003.
Nutritional Info Amount Per Serving
- Calories: 65.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 33.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.6 g
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