Vegetable Jalfraizee

During my initial cooking days,all I wanted to cook and eat was restaurant-style North Indian food.All those Paneer Butter Masalas,Choleys,Dal Tadkas and Malai Koftas..you name it,I've cooked it.Though initially Ajay did not say anything,I knew he wasn't enjoying it much.For starters,he was fond of North Indian food only if was non-vegetarian and Paneer is not one of his favorite things.So I stick to Dal and stuff which he likes and enjoys too.

Hence,it was very surprising when he asked me to cook Do Pyaaza.It seems,he went out to Dhaba Express with his friend while I was in Ekm and they had this yummy vegetarian dish with lots of vegetables and lots of onions.Now,I am not much of an experimental eater and always stick to PBM,so I had abolutely no idea what he was referring to.

I did the next best thing,a Google search.But sadly,I did not find anything which was even remotely close to what he was saying.Then I remembered this video from Showmethecurry.com where they had done something similar with a medley of vegetables and I thought it just might be the thing he wanted.And I was right[I always am,heheh].

Ajay loved this one,finished off the whole bowl..can you believe it??Thank you Hetal and Anuja for this yummilicious dish!!!

Vegetable Jalfraizee

Recipe source - Hetal & Anuja -Showmethecurry.com

Ingredients

Medium pot of water
Salt – 1 tsp
Turmeric Powder – 1/4 tsp

Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup, chopped

Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger – 1 tsp, minced
Garlic – 2 tsp, minced
Tomato Sauce – 1/2 cup (4 oz)
Bell Pepper – 1/2, chopped into bite size pieces
Frozen Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste

Method

Bring pot of water to a boil and add Salt and Turmeric Powder.
Add Cauliflower and Carrots and boil for 3 minutes.
Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
Drain and keep aside after 1-2 minutes.
In a non-stick skillet or pan, heat 1 Tbsp Oil.
Add Onions and cook 2-3 minutes until light golden.
Add Ginger and Garlic and saute for 1 minute.
Add Tomato Sauce and cook until the oil separates.
Add Bell Pepper and Green Peas and cook for 2-3 minutes.
Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
Add Tomato and mix. Cook for 1-2 minutes.[I forgot to add the tomatoes!!]
Sprinkle Lemon/Lime Juice and mix.
Serve hot with roti, chapati or naan.

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