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Banana & Plantain
Beans
Brussel Sprouts
Cabbage
Cauliflower
Chickpea
Dal & Lentil
Drumsticks
Eggplant
Gourd & Pumpkin
Jackfruit
Jalfreize (Below)
Kurma
Miscellaneous
Mixed Vegetables
Okra
Paneer
Papaya
Peas
Peppers
Potato
Spinach & Greens
Tomato
Zucchini



JALFREIZE


Baked Vegetable Jalfrazie

2 cups chopped mixed steamed vegetables (French beans, carrots, cauliflower and green peas)
4 tbsp. chopped capsicum
2 chopped tomatoes
1 tsp. chili powder
1 tsp. garam masala
2 tbsp. chopped coriander leaves
4 tbsp. grated paneer, plus a little extra for topping
1-1/2 cups tomato gravy
4 tsp. ghee
Salt to taste


Heat ghee and fry the capsicum and tomatoes for a few minutes, until softened. Add the vegetables, chili powder, garam masala, coriander and salt and cook for a few minutes more. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200 degree C for 10 minutes.

Vegetable Jhalfrezie

3 Tbsp Ghee
1 Tsp Cumin Seeds
2 Whole Red Chillis
cup each of French Beans, Cabbage, Carrots, apsicum, Potatoes
6-8 florets of Cauliflower
7 Tbsp Tomato Puree
2 Tbsp Lemon juice
1 Tsp Salt
Tsp Coriander Powder
Tsp Mango Powder
Tsp Red Chilli Powder
Tsp Pepper Powder
4 Tbsp chopped Coriander Leaves


Cut the vegetables into cubes and strips, and blanch them. Deep fry the Potato Strips. In hot ghee, fry the cumin, then add the blanched and fried vegetables. Add tomato puree and lemon juice and mix well. Add the spices and coriander leaves, saving a few for the garnish. Offer hot.



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