- 1/2 cup Cauliflower (Phool Gobi)
- 1/2 cup Cabbage
- 1 medium Carrot (Gajar)
- 1/2 cup Peas (matar)
- 1/2 capsicum (shimla mirch)
- 2- 3 French Beans
- 1 Onion (pyaj)
- 1 Tomato (tamatar)
- 3 – 4 Garlic Pods
- 1 Green chilly (hari mirch)
- 1/2 ” piece Ginger (adrak)
- 1/2 tsp Red Chilly Powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Coriander Powder (dhania)
- 1 tsp salt (namak)
- 1 tblsp Tomato Puree
- 1 tblsp Vinegar
- 2 tsp Cornflour
- 1/2 cup cream (optional)
- 2 tbsp Oil
- Cut cauliflower, Carrot and French Beans into thick long pieces.
- Now blanch these vegetables along with peas so as to soften them and strain them and keep aside.
- Also cut into big cube Onions, Tomato, cabbage and Capsicum.
- Make a fine paste of garlic, ginger and green chilly.
- Heat oil in a pan and fry onion cubes until it turns pink.
- Then fry ginger-garlic-chilly paste for a minute.
- Then add tomato puree and fry for few minutes.
- Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar.
- Add all the boiled vegetables and fry at high flame for 5 minutes.
- Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2-3 mins or the vegetables will lose their crunch.
- Now make a lump free paste of cornflour dissolved in 1/2 of cup of water.
- Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens.
- Now switch off the flame and add cream to make it more restaurant style.
- Take it out in a dish and garnish with ginger juliennes.
Note: You can even add paneer cubes to the jalfrezi.
Khud Khao, Sabko Khilao 😀