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Vegetable Jalfrezi

Madhuri.Dixit's picture
  Vegetable oil 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Onions 2 , coarsely chopped
  Dried red pepper flakes 1 Teaspoon (Or To Taste)
  Seeded and green bell pepper 1 1⁄2 Cup (24 tbs), chopped (Or Red Or Both)
  Coarsely chopped cabbage 3 Cup (48 tbs)
  Chopped green beans 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Ginger paste 1 Teaspoon
  Minced fresh ginger 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned lentils 14 Ounce, drained, rinsed (Whole)
  Paprika 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Salt To Taste
  Chopped cilantro 2 Tablespoon
  Tomato paste 5 Tablespoon
  White vinegar 1 1⁄2 Tablespoon

Heat the oil in a wide-based pan over medium heat.
Add the cumin seeds, onions, and pepper flakes, and saute for a minute.
Stir in all the remaining ingredients, except the tomato paste and vinegar.
Reduce the heat, cover, and cook for about 10 minutes or until the vegetables are just tender.
Stir in the tomato paste and vinegar, mix well, and cook for 2 minutes longer.
Remove from the heat and transfer to a serving dish.
Serve hot with any meat dish, aloo soya tikki, or balti paneer, along with chapati or paratha.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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