JHALFREZI

 

INGREDIENTS

Peas

50 gm

Ginger

1"

French beans

50 gm

Garlic

6 flakes

Carrot

50 gm

Oil

100 gms.

Cabbage

50 gm

Tomato sauce

1 cup.

Potato

50 gm

Sugar

1 tsp.

Onion

50 gm

Kashmiri mirch

1 tsp.

Capsicum

50 gm

Jeera Powder

1 tsp.

Paneer

100 gm

Salt

1 tsp

Tomatoes

2

Fresh cream

2 tbsp.

Green chillies

5

Coriander leaves

For flavour.

Kaju & Kishmish

100 gms

Roasted papad (crushed)

1

METHOD

Slice all the vegetables. Separate the kaju into halves. Slice the paneer into long pieces. Slice the onions, ginger and garlic. Cut the green chillies longitudinally into 2 pcs. Heat oil in a kadahi. Deep-fry the potatoes. Separately quick-fry the paneer and kaju-kishmish. Also separately fry all other vegetables one-by-one (except peas and tomatoes) till soft. Heat 1 tbsp of ghee or oil in a kadahi. Add ginger, garlic, onion and green chillies and fry for 2 min. Add paneer, tomatoes, sauce, salt, all vegetables and 1 cup of water. Add red chilly powder. Wait till it thickens. Add the sugar, cream, chopped coriander and jeera. Garnish with crushed papad. Serve hot.

 

Serves: 5-6 adults

 

 

 

LIST OF VEGETABLES

 

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