Vegetable Jalfrezi
Ingredients
3 ounce(s) cauliflower florets
3 ounce(s) carrots, julienned
1 green pepper, diced
4 ounce(s) green peas
4 ounce(s) almonds
2 ounce(s) cashews
1 medium onion, chopped
1/2 C.(s) water
1/2 C.(s) vegetable oil
2 tsp. black pepper
2 tsp. chili powder
1 large potato, boiled and diced
1 large tomato, diced
2 tsp. mint
salt, to taste
Cooking Instructions
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)