I wanted to cook up a lot of vegetables in a jiffy. That is when I though of Vegetable Jalfrezi. With all reputed cooks singing praises of this simple stir fry, I wanted to see what it was all about. I checked a lot of recip – they seemed a tad bland for our taste. So I added a few more ingredients and Voila! Jalafrezi my style. The spice infused veggies were a treat to our palate. I also gave it a more Mughlai taste by adding a few cashews. It is heavenly with steamed basmati rice and chappatis. Do try it and let me know if you liked it.
Ingredients you will need:
1 cup cauliflower florets
1 red capsicum = julienned thinly
1 long carrot
3 small onions ( I am not referring to shallots) julienned thinly
2 jalapenos – julienned thinly (if jalapenos not available , use regular chillies according to your degree of hotness desired. If you have sensitive skin, handle these hot things with caution, they burn!! )
2 tsp fresh ginger garlic paste
Oil
1/4 tsp jeera
1 tsp Powdered pepper
Grind to coarse paste the following :
1.5 tsp jeera
1 tsp coriander seeds
4 to 5 whole cashews
half inch cinnomon stick
2 green elaichis
What needs to be done:
1. Heat water in a vessel to boiling point to blanch cauliflower and carrot. Toss them in for 2 minutes only. Quickly drain the veggies of the hot water. (This water can be used as veggie stock for other dishes) Run them under cold water to stop the cooking. The cauliflower and carrot should be crunchy. Capsicum cooks fast, so no blanching is required for it.
2. In a plate, marinade cauliflower, carrots and capsicum with a little oil, pepper and salt.
3. Heat oil in a pan and add jeera. Wait till it stops spluttering and then add sliced onions. When they turn golden, add jalapenos/chillies. Wait for onions to brown a little more.
4. Next add the marinaded veggies, mix them well with the onions and jalapenos.
5. Cook on medium heat after closing the lid of the pan.
6. Once veggies are cooked, add the spice paste, mix well. Cook for a few more minutes and then take off fire.
The veggies will be a little soggy. If you prefer them crunchy, reduce cooking time. Also adding the paste as soon as you toss in thPost Tagse marinaded veggies will keep in crunchier.
So there you Sirs and Madames – Jalfrezi My Style is ready! 
Bon Appetit!
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