Vegetable Jalfrazie, Veg Punjabi Restaurant Style Jalfrazie by Tarla Dalal



Vegetable Jalfrazie, A splash of colours and a burst of flavours
Recipe Link : http://www.tarladalal.com/Vegetable-Jalfrazie-Veg-Punjabi-Restaurant-Style-Jalfrazie-41243r

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Vegetable Jalfrazie, Veg Punjabi Restaurant Style Jalfrazie

A splash of colours and a burst of flavours – that describes the Vegetable Jalfrazie best of all.
A brilliant assortment of veggies, with vibrant colours, crisp textures and varied flavours comes together with a range of flavour-givers such as tomato pulp, onions, ginger, garlic and spice powders to make a super-tasty semi-dry subzi. A dash of coriander and dried fenugreek leaves boosts the flavour and aroma of this dish sharply, making it a real treat to the senses. Serve it hot with Pudina Naan or Paneer Kulcha.

Preparation Time: 20 minutes.
Cooking Time: 7 minutes.
Serves 3.

½ cup thinly sliced onions
½ cup diagonally cut and parboiled baby corn
½ cup diagonally cut and parboiled carrot
½ cup diagonally cut and parboiled French beans
½ cup parboiled cauliflower florets
2 tbsp oil
1 tsp cumin seeds (jeera)
½ tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
½ tsp dried fenugreek leaves (kasuri methi)
Salt to taste
¼ cup fresh tomato pulp
1 tbsp finely chopped coriander (dhania)

1. Heat the oil in a non-stick kadhai, add the cumin seeds, ginger paste and garlic paste and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 minutes.
3. Add all the vegetables, chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, dried fenugreek leaves, salt and 1 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
4. Add the fresh tomato pulp and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot.

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