Vegetable Jalfrezi

Photo: flickr user hlkljgk

Ingredients

3 ounces Cauliflower florets

3 ounces Carrots, julienned

1 Green pepper, diced

4 ounces Green peas

4 ounces Almonds

2 ounces Cashews

1 medium Onion, chopped

cup Water

cup Vegetable oil

2 teaspoons Black pepper

2 teaspoons Chili powder

1 lrg Potato, boiled & diced

1 lrg Tomato, diced

2 teaspoons Mint

Salt, to taste

Preparation

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.